John Myers
Stuffed Buffalo Mozzarella
The perfect stuffed buffalo mozzarella recipe with a picture and simple step-by-step instructions.
- 2 Buffalo mozzarella
- 8 Discs Bacon
- 2 Soft apricots
- 4 Sun-Dried tomatoes, without oil
- 1 branch Basil
- Salt
- Pepper
- 1 tbsp Oil
- Soak the sun-dried tomatoes in hot water for 10 minutes, then squeeze out well, dice finely and place in a bowl. Finely dice the apricots and add to the tomatoes. Pluck the basil leaves and finely chop and add them.
- Drain the mozzarella well and pat dry very well. Then cut in half crosswise and hollow out beforehand with the ball cutter or a sharp teaspoon.
- Finely dice the spooned mozzarella and add to the tomatoes and apricots, season with salt and pepper and mix everything well. Please be careful with the salt, as the bacon already brings some salt with it.
- 3 Place the slices of the bacon overlapping in a star shape, place the lower half of the mozzarella on top, pour in the filling, place the other half of the mozzarella on top, press down a little. Place a slice of bacon around the cut and wrap the other ends of the bacon.
- Heat the oil in a pan and fry the mozzarella on both sides until crispy. We had toasted baguette with confit garlic.
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