18 Delicious Fresh Mozzarella Recipes for Every Occasion

There’s something magical about fresh mozzarella—its creamy texture and mild, milky flavor make it the star of so many dishes. Whether you’re whipping up a quick weeknight dinner, hosting a summer gathering, or craving cozy comfort food, this versatile cheese delivers. From caprese salads to gooey baked pastas, here are 18 mouthwatering ways to enjoy fresh mozzarella in every delicious form. Let’s dig in!

Caprese Salad with Fresh Mozzarella

This classic Italian salad is a celebration of summer’s best flavors—juicy tomatoes, creamy mozzarella, and fragrant basil come together in minutes.

Ingredients:

• 2 large ripe tomatoes, sliced 1/4-inch thick
• 8 oz fresh mozzarella, sliced 1/4-inch thick
• 1/4 cup fresh basil leaves
• 2 tbsp extra-virgin olive oil
• 1 tbsp balsamic glaze
• 1/2 tsp flaky sea salt
• 1/4 tsp freshly ground black pepper

Instructions:

1. Arrange alternating slices of tomatoes and mozzarella on a serving platter, slightly overlapping them.
2. Tuck fresh basil leaves between the slices.
3. Drizzle evenly with 2 tbsp extra-virgin olive oil and 1 tbsp balsamic glaze.
4. Sprinkle with 1/2 tsp flaky sea salt and 1/4 tsp black pepper.

The magic of this dish lies in its simplicity—the sweet-tangy balsamic glaze balances the creamy mozzarella, while the basil adds a fresh pop.

Tip: For the best texture, let the mozzarella sit at room temperature for 10 minutes before slicing.

Margherita Pizza with Fresh Mozzarella

Nothing beats the classic simplicity of a Margherita pizza—just crisp crust, tangy tomato sauce, and creamy fresh mozzarella.

Ingredients:

• 1 lb pizza dough (store-bought or homemade)
• 1/2 cup San Marzano tomato sauce
• 8 oz fresh mozzarella, sliced into 1/4-inch rounds
• 1/4 cup fresh basil leaves
• 2 tbsp extra-virgin olive oil
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper

Instructions:

1. Preheat oven to 475°F with a pizza stone or inverted baking sheet inside for 30 minutes.
2. On a floured surface, stretch pizza dough into a 12-inch round. Transfer to parchment paper.
3. Spread tomato sauce evenly over dough, leaving a 1-inch border. Arrange mozzarella slices on top.
4. Drizzle with 1 tbsp olive oil and sprinkle with salt and pepper.
5. Slide parchment onto the hot stone/baking sheet. Bake for 12-14 minutes until crust is golden and cheese bubbles.
6. Remove from oven, top with basil leaves, and drizzle with remaining 1 tbsp olive oil.

The magic here? Fresh mozzarella melts into velvety pools, while the high heat gives the crust irresistible blistered edges.

Tip: For extra flavor, rub the baked crust with a cut garlic clove before adding basil.

Fresh Mozzarella and Tomato Bruschetta

This vibrant bruschetta is summer on a plate—juicy tomatoes, creamy mozzarella, and a garlicky basil finish make it irresistible.

Ingredients:

• 1 French baguette, sliced into ½-inch thick pieces
• 2 cups diced ripe tomatoes (about 3 medium)
• 8 oz fresh mozzarella, diced
• ¼ cup fresh basil leaves, thinly sliced
• 2 tbsp extra-virgin olive oil, plus extra for brushing
• 1 tbsp balsamic vinegar
• 1 garlic clove, minced
• ½ tsp salt
• ¼ tsp black pepper

Instructions:

1. Preheat oven to 400°F. Arrange baguette slices on a baking sheet, brush lightly with olive oil, and bake for 8–10 minutes until crisp and golden at the edges.
2. In a bowl, gently toss together tomatoes, mozzarella, basil, 2 tbsp olive oil, balsamic vinegar, garlic, ½ tsp salt, and ¼ tsp black pepper. Let sit for 5 minutes to meld flavors.
3. Top each toasted baguette slice with a generous spoonful of the tomato mixture. Serve immediately.

The contrast of the crunchy bread with the cool, juicy topping is what makes this bruschetta unforgettable—perfect for sharing at picnics or as a light appetizer.

Tip: For extra flavor, rub the toasted bread with a cut garlic clove before adding the topping.

Grilled Vegetable Panini with Fresh Mozzarella

This veggie-packed panini is a summer staple—melty mozzarella, smoky grilled veggies, and crusty bread make every bite irresistible.

Ingredients

• 1 medium zucchini, sliced lengthwise into 1/4-inch strips
• 1 red bell pepper, seeded and quartered
• 1 small eggplant, sliced into 1/2-inch rounds
• 4 slices crusty Italian bread (about 1/2-inch thick)
• 4 oz fresh mozzarella, sliced
• 2 tbsp olive oil, divided
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp balsamic glaze
• 4 large basil leaves

Instructions

1. Preheat a grill or grill pan to medium-high heat. Brush zucchini, bell pepper, and eggplant with 1 tbsp olive oil and sprinkle with 1/2 tsp salt and 1/4 tsp black pepper.
2. Grill vegetables for 3–4 minutes per side until tender with char marks. Remove and slice bell pepper into thin strips.
3. Brush one side of each bread slice with remaining 1 tbsp olive oil. Layer mozzarella, grilled vegetables, and basil leaves between bread slices (oil-side out).
4. Grill the sandwich over medium heat for 3–4 minutes per side, pressing down lightly with a spatula, until bread is golden and cheese melts. Drizzle with balsamic glaze before serving.

The balsamic glaze adds a sweet-tangy punch that balances the smoky veggies and creamy cheese—no panini press required!

Tip: For extra crunch, grill the bread slices for 1 minute before assembling.

Fresh Mozzarella Stuffed Meatballs

These juicy meatballs hide a gooey surprise inside—perfect for impressing guests or treating yourself to a little extra indulgence.

Ingredients:

• 1 lb ground beef (80/20 blend)
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 large egg
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 4 oz fresh mozzarella, cut into 12 small cubes
• 2 tbsp olive oil
• 1 cup marinara sauce (for serving)

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a large bowl, combine ground beef, breadcrumbs, Parmesan, egg, minced garlic, oregano, salt, and black pepper. Mix gently until just combined—don’t overwork the meat.
3. Divide the mixture into 12 equal portions. Flatten each into a disc, place a mozzarella cube in the center, and wrap the meat around it, sealing tightly.
4. Heat olive oil in a large skillet over medium-high. Brown meatballs in batches for 2 minutes per side, then transfer to the baking sheet.
5. Bake for 12–15 minutes until cooked through (internal temperature of 160°F). Let rest 5 minutes before serving with warmed marinara sauce.

The magic happens when you cut into these—melty mozzarella oozes out, making every bite extra luxurious. Serve them as an appetizer or over spaghetti for a crowd-pleasing meal.

Tip: Freeze unbaked stuffed meatballs on a tray before transferring to a bag for easy future meals—just bake straight from frozen, adding 5–7 extra minutes.

Pasta Salad with Fresh Mozzarella and Basil

This bright, summery pasta salad is a crowd-pleaser, with creamy mozzarella, juicy tomatoes, and a tangy dressing that clings to every bite.

Ingredients:

• 12 oz (about 3 cups) short pasta, like fusilli or penne
• 1 pint cherry tomatoes, halved
• 8 oz fresh mozzarella pearls (or diced fresh mozzarella)
• 1/4 cup thinly sliced red onion
• 1/3 cup fresh basil leaves, torn
• 1/4 cup extra-virgin olive oil
• 2 tbsp red wine vinegar
• 1 tsp Dijon mustard
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Cook the pasta in salted boiling water according to package directions until al dente. Drain, rinse under cold water, and let cool.
2. In a large bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, 1/2 tsp salt, and 1/4 tsp black pepper.
3. Add the cooled pasta, cherry tomatoes, mozzarella, and red onion to the bowl. Toss gently to coat everything in the dressing.
4. Fold in the torn basil just before serving.

The contrast of the tangy dressing with the sweet tomatoes and milky mozzarella makes this salad irresistible—plus, it gets even better as it sits!

Tip: For extra flavor, let the salad chill for 30 minutes before serving so the pasta soaks up the dressing.

Fresh Mozzarella and Prosciutto Skewers

These Fresh Mozzarella and Prosciutto Skewers are the ultimate fuss-free appetizer—bursting with creamy, salty, and fresh flavors in every bite.

• 8 oz fresh mozzarella balls (ciliegine size)
• 4 oz thinly sliced prosciutto
• 1 cup cherry tomatoes
• 1 tbsp extra-virgin olive oil
• 1 tsp balsamic glaze
• 1/4 tsp flaky sea salt
• 1/4 tsp freshly cracked black pepper
• 8 small fresh basil leaves
• 8 (6-inch) wooden skewers

1. Thread each skewer with 1 mozzarella ball, 1 folded slice of prosciutto, 1 cherry tomato, and 1 basil leaf, repeating once per skewer.
2. Arrange skewers on a serving platter and drizzle evenly with 1 tbsp extra-virgin olive oil and 1 tsp balsamic glaze.
3. Sprinkle with 1/4 tsp flaky sea salt and 1/4 tsp black pepper just before serving.

The magic here? The prosciutto crisps slightly around the edges while the mozzarella stays luxuriously soft—a perfect contrast in every bite.

Tip: For extra flavor, let the skewers sit at room temperature for 10 minutes before serving so the olive oil and balsamic meld with the ingredients.

Eggplant Parmesan with Fresh Mozzarella

This cozy, cheesy bake layers crispy eggplant with tangy marinara and melty fresh mozzarella—comfort food at its finest!

Ingredients:

• 2 medium eggplants, sliced into 1/2-inch rounds
• 1 cup all-purpose flour
• 3 large eggs, beaten
• 1 1/2 cups Italian-style breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1/2 tsp black pepper
• 1 1/2 tsp kosher salt, divided
• 2 cups marinara sauce
• 8 oz fresh mozzarella, sliced
• 1/4 cup olive oil
• Fresh basil for garnish

Instructions:

1. Preheat oven to 400°F. Sprinkle eggplant slices with 1 tsp kosher salt and let sit 10 minutes to draw out moisture. Pat dry.
2. Set up breading stations: Place flour in one bowl, beaten eggs in another, and mix breadcrumbs, Parmesan, garlic powder, oregano, black pepper, and remaining 1/2 tsp salt in a third.
3. Dip each eggplant slice in flour, then egg, then breadcrumb mixture, pressing to adhere.
4. Heat olive oil in a large skillet over medium. Fry eggplant in batches until golden, 2-3 minutes per side. Drain on paper towels.
5. In a 9×13″ baking dish, spread 1/2 cup marinara. Layer half the eggplant, 3/4 cup marinara, and half the mozzarella. Repeat layers.
6. Bake 20 minutes until bubbly. Broil 2 minutes for a golden top. Garnish with basil.

The fresh mozzarella makes this version extra creamy, while the double-fried eggplant stays satisfyingly crisp. Tip: Salting the eggplant first prevents sogginess and removes bitterness!

Fresh Mozzarella and Spinach Stuffed Shells

These cheesy, veggie-packed stuffed shells are a crowd-pleaser—creamy, comforting, and perfect for a cozy weeknight dinner.

Ingredients

• 20 jumbo pasta shells
• 2 cups fresh spinach, chopped
• 1 1/2 cups fresh mozzarella, shredded
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 large egg, lightly beaten
• 2 cloves garlic, minced
• 1 tsp dried basil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups marinara sauce
• 1 tbsp olive oil

Instructions

1. Preheat oven to 375°F. Cook pasta shells according to package instructions until al dente, then drain and set aside.
2. In a skillet, heat 1 tbsp olive oil over medium. Add 2 cloves minced garlic and sauté for 30 seconds until fragrant. Stir in 2 cups chopped spinach and cook until wilted, about 2 minutes. Remove from heat.
3. In a bowl, mix 1 1/2 cups shredded mozzarella, 1 cup ricotta, 1/2 cup Parmesan, 1 beaten egg, 1 tsp dried basil, 1/2 tsp salt, and 1/4 tsp black pepper. Fold in the cooked spinach mixture.
4. Spread 1 cup marinara sauce in the bottom of a 9×13-inch baking dish. Stuff each shell with the cheese-spinach filling and arrange in the dish. Top with remaining 1 cup marinara sauce and sprinkle with extra mozzarella if desired.
5. Bake for 25 minutes until bubbly and golden. Let rest 5 minutes before serving.

The melted fresh mozzarella gives these shells an irresistibly stretchy, gooey center—no one will guess how simple they are to make!

Tip: For extra flavor, swap half the spinach with sautéed mushrooms or roasted red peppers.

Tomato and Fresh Mozzarella Tart

This vibrant tart is summer on a plate—juicy tomatoes, creamy mozzarella, and flaky pastry come together for a showstopper that’s as easy as it is impressive.

Ingredients:

• 1 sheet frozen puff pastry, thawed
• 2 tbsp olive oil, divided
• 1 tbsp Dijon mustard
• 2 large tomatoes, sliced ¼-inch thick
• 8 oz fresh mozzarella, sliced ¼-inch thick
• ¼ cup grated Parmesan
• 1 tbsp chopped fresh basil
• ½ tsp salt
• ½ tsp black pepper

Instructions:

1. Preheat oven to 400°F. Unfold puff pastry onto a parchment-lined baking sheet. Prick all over with a fork, leaving a ½-inch border unpricked.
2. Brush the pastry (except the border) with 1 tbsp olive oil, then spread Dijon mustard evenly over the oiled area. Layer tomato and mozzarella slices slightly overlapping.
3. Sprinkle Parmesan, salt, and black pepper evenly over the top. Drizzle with remaining 1 tbsp olive oil.
4. Bake for 25–30 minutes until pastry is golden and cheese is bubbly. Let cool 5 minutes, then garnish with fresh basil.

The Dijon mustard adds a subtle tang that balances the sweetness of the tomatoes—trust us, you’ll want to swipe leftovers straight from the pan.

Tip: For extra crispiness, pop the pricked pastry in the freezer for 10 minutes before assembling.

Fresh Mozzarella and Pesto Lasagna

This creamy, herb-packed lasagna skips the red sauce for a vibrant pesto twist—perfect for summer dinners or impressing guests with minimal fuss.

Ingredients:

• 12 no-boil lasagna noodles
• 2 cups fresh basil pesto (store-bought or homemade)
• 15 oz whole-milk ricotta cheese
• 1 large egg
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 lb fresh mozzarella, thinly sliced
• 1/2 cup grated Parmesan cheese

Instructions:

1. Preheat oven to 375°F. In a bowl, mix ricotta, egg, 1/2 tsp salt, and 1/4 tsp black pepper until smooth.
2. Spread 1/2 cup pesto in the bottom of a 9×13-inch baking dish. Layer 4 noodles, slightly overlapping.
3. Top noodles with half the ricotta mixture, 1/3 of the mozzarella slices, and 1/2 cup pesto. Repeat layers (noodles, remaining ricotta, another 1/3 mozzarella, 1/2 cup pesto).
4. Finish with a final layer of noodles, remaining pesto, mozzarella, and sprinkle with 1/2 cup Parmesan.
5. Cover with foil and bake 30 minutes. Uncover and bake 15 more minutes until bubbly and golden. Let rest 10 minutes before slicing.

The layers of melty mozzarella and bright pesto create a lasagna that’s rich but surprisingly fresh—no heavy tomato sauce in sight.

Tip: For extra crunch, broil the lasagna for 2–3 minutes after baking (watch closely!).

Zucchini Roll-Ups with Fresh Mozzarella

These elegant yet easy zucchini roll-ups are a fresh, cheesy delight—perfect for impressing guests or treating yourself to a light, flavorful bite.

Ingredients:

• 2 medium zucchinis, sliced lengthwise into 1/8-inch-thick strips
• 8 oz fresh mozzarella, cut into 16 thin slices
• 1/4 cup basil leaves, thinly sliced
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional)
• 1/2 cup marinara sauce, warmed

Instructions:

1. Prep zucchini: Heat a grill pan or skillet over medium-high heat. Brush zucchini strips with 1 tbsp olive oil and sprinkle with 1/4 tsp salt and 1/8 tsp black pepper. Grill for 1–2 minutes per side until just tender but still pliable. Set aside.
2. Assemble: Lay out zucchini strips flat. Top each with a slice of mozzarella, a sprinkle of basil, and a pinch of red pepper flakes (if using). Roll up tightly and secure with a toothpick.
3. Serve: Drizzle rolls with remaining 1 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper. Serve warm with marinara sauce for dipping.

The creamy mozzarella melts slightly into the zucchini, creating a silky texture that pairs perfectly with the bright basil and tangy marinara.

Tip: For a richer twist, add a thin slice of prosciutto to each roll-up before assembling.

Fresh Mozzarella and Roasted Red Pepper Dip

This creamy, tangy dip is a crowd-pleaser with its luscious melted mozzarella and sweet roasted peppers—perfect for scooping up with crusty bread or crunchy veggies.

Ingredients:

• 8 oz fresh mozzarella, drained and diced
• 1 cup roasted red peppers (jarred or homemade), drained and chopped
• 1/2 cup mayonnaise
• 1/4 cup grated Parmesan cheese
• 1 garlic clove, minced
• 1/2 tsp dried oregano
• 1/4 tsp crushed red pepper flakes
• 1/4 tsp salt
• Fresh basil leaves, for garnish

Instructions:

1. Preheat oven to 375°F. Lightly grease a small baking dish (about 1-quart size).
2. In a bowl, combine the mozzarella, roasted red peppers, mayonnaise, Parmesan, garlic, oregano, red pepper flakes, and salt. Stir until evenly mixed.
3. Spread the mixture into the prepared dish and bake for 20–25 minutes, until bubbly and lightly golden on top.
4. Let cool for 5 minutes, then garnish with fresh basil before serving.

The magic here is how the fresh mozzarella stays gooey while the roasted peppers add a smoky sweetness—no one will guess it comes together in minutes!

Tip: For extra charred flavor, broil the dip for the last 2–3 minutes, watching closely to avoid burning.

Stuffed Portobello Mushrooms with Fresh Mozzarella

These hearty stuffed mushrooms are a showstopper—juicy portobellos filled with melty mozzarella, garlicky breadcrumbs, and fresh herbs for a satisfying bite every time.

Ingredients:

• 4 large Portobello mushrooms, stems removed and gills scraped
• 1 cup fresh mozzarella, diced (about 4 oz)
• 1/2 cup panko breadcrumbs
• 2 tbsp grated Parmesan cheese
• 2 tbsp olive oil, divided
• 2 cloves garlic, minced
• 1 tbsp chopped fresh parsley
• 1/2 tsp dried oregano
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Preheat oven to 400°F. Brush Portobello caps with 1 tbsp olive oil and place them gill-side up on a baking sheet.
2. In a bowl, mix panko, Parmesan, garlic, parsley, oregano, salt, pepper, and remaining 1 tbsp olive oil until combined.
3. Divide the breadcrumb mixture evenly among the mushrooms, pressing gently to adhere. Top each with diced mozzarella.
4. Bake for 18–20 minutes until the cheese is bubbly and the crumbs are golden. Let cool for 5 minutes before serving.

The contrast of crispy breadcrumbs and gooey mozzarella against the meaty mushroom makes this feel indulgent yet effortless—perfect for impressing guests or treating yourself.

Tip: For extra richness, drizzle with balsamic glaze right before serving.

Fresh Mozzarella and Avocado Salad

This bright, creamy salad is a celebration of simplicity—just a handful of fresh ingredients tossed together for a dish that feels effortlessly elegant.

Ingredients:

• 8 oz fresh mozzarella, torn into bite-sized pieces
• 1 large ripe avocado, cubed
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh basil leaves, thinly sliced
• 2 tbsp extra-virgin olive oil
• 1 tbsp balsamic glaze
• 1/2 tsp flaky sea salt
• 1/4 tsp freshly cracked black pepper

Instructions:

1. In a large bowl, gently combine the mozzarella, avocado, and cherry tomatoes.
2. Drizzle with 2 tbsp extra-virgin olive oil and 1 tbsp balsamic glaze, then sprinkle with 1/2 tsp flaky sea salt and 1/4 tsp black pepper. Toss lightly to coat.
3. Fold in the sliced basil just before serving to keep it vibrant.

The magic here is in the textures—silky avocado, juicy tomatoes, and creamy mozzarella play off each other beautifully, while the balsamic adds a sweet-tart punch.

Tip: For peak freshness, assemble this salad right before serving—avocado waits for no one!

Garlic Bread with Fresh Mozzarella and Herbs

This gooey, garlicky garlic bread is next-level thanks to fresh mozzarella and a shower of herbs—perfect for tearing apart with friends.

• 1 (12-oz) loaf crusty Italian or French bread, halved lengthwise
• 6 tbsp unsalted butter, softened
• 4 garlic cloves, minced
• 1 tbsp finely chopped fresh parsley
• 1 tsp finely chopped fresh thyme
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 8 oz fresh mozzarella, thinly sliced
• 1/4 tsp red pepper flakes (optional)

1. Preheat oven to 400°F. Line a baking sheet with foil.
2. In a bowl, mix 6 tbsp softened butter, 4 minced garlic cloves, 1 tbsp parsley, 1 tsp thyme, 1/2 tsp salt, and 1/4 tsp black pepper until combined. Spread evenly over cut sides of bread.
3. Arrange 8 oz mozzarella slices on top, slightly overlapping. Sprinkle with 1/4 tsp red pepper flakes (if using).
4. Bake for 12–15 minutes until cheese is melted and bubbly, then broil for 1–2 minutes until golden in spots.

The fresh mozzarella melts into creamy pools, while the garlic-herb butter soaks into every nook—no one can resist that first pull-apart piece!

Tip: For extra crisp edges, toast the bread cut-side up under the broiler for 2 minutes before adding toppings.

Fresh Mozzarella and Sun-Dried Tomato Quiche

This creamy, tangy quiche is a showstopper brunch dish—perfect for lazy weekends or impressing guests with minimal effort.

Ingredients:

• 1 store-bought pie crust (9-inch)
• 4 large eggs
• 1 cup heavy cream
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder
• 1 cup fresh mozzarella, torn into small pieces
• 1/3 cup sun-dried tomatoes (oil-packed), drained and chopped
• 1/4 cup grated Parmesan cheese
• 2 tbsp fresh basil, thinly sliced

Instructions:

1. Preheat oven to 375°F. Press the pie crust into a 9-inch tart pan or pie dish, trimming excess edges. Prick the bottom with a fork and blind bake for 10 minutes. Remove and let cool slightly.
2. In a bowl, whisk together the eggs, heavy cream, salt, pepper, and garlic powder until smooth.
3. Scatter the fresh mozzarella and sun-dried tomatoes evenly over the crust. Pour the egg mixture over the top, then sprinkle with Parmesan.
4. Bake for 30–35 minutes until the center is just set and the edges are golden. Let rest 10 minutes before slicing.
5. Garnish with fresh basil and serve warm.

The sun-dried tomatoes add a sweet-tart punch that balances the rich mozzarella, while the flaky crust keeps every bite satisfying.

Tip: For extra flavor, brush the pre-baked crust with a thin layer of the sun-dried tomato oil before adding the fillings.

Grilled Peach and Fresh Mozzarella Salad

Grilled Peach and Fresh Mozzarella Salad

Sweet, smoky peaches meet creamy mozzarella in this vibrant summer salad—it’s a breeze to throw together but tastes like a gourmet treat.

Ingredients:

• 2 ripe peaches, halved and pitted
• 1 tbsp olive oil
• 1 tsp honey
• 1/4 tsp flaky sea salt
• 4 oz fresh mozzarella, torn into bite-sized pieces
• 1/4 cup fresh basil leaves
• 1 tbsp balsamic glaze
• Freshly cracked black pepper, to taste

Instructions:

1. Preheat a grill or grill pan over medium-high heat. Brush peach halves with 1 tbsp olive oil and grill cut-side down for 3–4 minutes until char marks appear. Flip and grill for 1 more minute. Let cool slightly, then slice into wedges.
2. Arrange peach wedges and mozzarella on a platter. Drizzle with 1 tsp honey and 1 tbsp balsamic glaze, then sprinkle with 1/4 tsp flaky sea salt and a few cracks of black pepper.
3. Scatter fresh basil leaves over the top and serve immediately.

The contrast of warm, juicy peaches with cool, creamy mozzarella makes every bite irresistible—plus, that sticky-sweet balsamic glaze ties it all together.

Tip: For extra crunch, add a handful of toasted pine nuts or prosciutto crisps!

Conclusion

With 18 mouthwatering fresh mozzarella recipes, there’s something here for every meal—from cozy weeknight dinners to impressive party dishes. We hope you’re inspired to try a few (or all!) and discover new favorites. Don’t forget to share which recipe you loved most in the comments and pin this roundup for later. Happy cooking!