Filled Buffalo Mozzarella with Anchovy and Jam Crostini

5 from 8 votes
Total Time 30 mins
Course Dinner
Cuisine European
Servings 5 people
Calories 231 kcal



  • 150 g Black pitted olives
  • 150 g Tomatoes dried in oil
  • 625 g Buffalo mozzarella balls
  • 2 Rosemary sprigs
  • 15 Pancetta belly bacon slices
  • 1 pinch Salt
  • 1 pinch Pepper
  • 5 Basil leaves


  • 250 g Cherry tomatoes
  • 500 g Arugula
  • 5 tbsp White balsamic vinegar
  • 150 g Pine nuts
  • 10 Baguette slices
  • 1 Clove of garlic
  • 250 g Strawberry jam
  • 10 tbsp Olive oil
  • 2 Rosemary sprigs
  • 125 g Anchovy fillets in oil



  • For the mozzarella, cut the olives and into slices, drain the pickled tomatoes and cut into small pieces - the basil leaves too. Drain the mozzarella and cut horizontally. If necessary, lightly salt the cut surfaces (depends on how salty the pickled tomatoes and olives are).
  • Cover the lower halves with olives and sundried tomatoes. Place the top mozzarella halves on top, sprinkle with crushed rosemary and wrap tightly with pancetta slices. Bake the mozzarella in the oven at about 170 ° C for about 10 minutes.


  • For the crostini, wash the cherry tomatoes and cut in half. Wash, pluck and dry the rocket salad. Toast the pine nuts. Mix everything together in a bowl, add balsamic vinegar.
  • Fry the baguette slices in plenty of oil with garlic and rosemary until golden brown. Brush with jam and top with 1-2 anchovy fillets.


Serving: 100gCalories: 231kcalCarbohydrates: 8.9gProtein: 7gFat: 18.7g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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