mozzarella Archives

Chicken recipes

Chicken parmigiana

20 minutes

Beef recipes

Mexican bake

40 minutes

Aliums

Pull-apart garlic bread

35 minutes

Cheese recipes

Baked conchiglie stuffed with spinach and ricotta

30 minutes

Air-fryer recipes

Steak Parmesan with roasted tomato salsa

35 minutes

Great value

Creamed spinach lasagne

45 minutes

Cheese recipes

Crispy mozzarella sticks

10 minutes

Cheese recipes

Aligot

15 minutes

Bacon recipes

The ultimate breakfast braai bagel

20 minutes

Cheese recipes

Knafeh

1.5 hours

Cheese recipes

Spinach and ricotta lasagne

40 – 45 minutes

Giant ibhisto and cheese toasts

Serves 4 to 6

Difficulty Easy

Prep Time 10 minutes

Cooking Time 35 minutes

Ingredients

100 g butter
1 large onion, roughly chopped
4 large tomatoes, washed and roughly chopped
1 T sugar
sea salt and freshly ground black pepper, to taste
1 loaf ciabatta, halved lengthways
300 g mozzarella, grated
10 g fresh Italian parsley
1⁄3 cup extra virgin olive oil
150 g fior di latte mozzarella

Method

1. Heat the butter in a pan and add the onion. Cook gently over a medium heat until the onion has softened, about 5 minutes.

2. Stir in the tomatoes, then simmer for 10 minutes, stirring often. Add the sugar and salt and stir again. Add a little water to loosen if necessary.

3. Preheat the oven to 200°C. Place the ciabatta on a baking sheet, spoon over the bhisto and top with the grated mozzarella. Bake until golden brown and bubbling, about 20 minutes.

4. Blend the parsley and olive oil. To serve, tear the fior di latte onto the toast and drizzle generously with the parsley oil. Serve hot!

Find more cheese recipes here.

Photographs: Jan Ras

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Pull-apart garlic bread

Baked conchiglie stuffed with spinach and ricotta

Steak Parmesan with roasted tomato salsa

Creamed spinach lasagne

Crispy mozzarella sticks

Aligot

The ultimate breakfast braai bagel

Knafeh

Spinach and ricotta lasagne

Giant ibhisto and cheese toasts

Giant ibhisto and cheese toasts

Ingredients

Method