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Mozzarella with basil crust
I bought a head of fresh basil from the farmer's market last spring and ended up with more than I could use in pesto. That leftover stash sat on my counter until I tossed some leaves over sliced mozzarella, drizzled olive oil, and slid it under the broiler — and that was it: the moment I knew this belonged in rotation.
Ingredients
Method
- Prep the cheese: Pat mozzarella slices dry with paper towels — this helps them brown instead of steaming. Arrange slices on a parchment-lined baking sheet in a single layer, slightly overlapping if needed.
- Make the basil crust mixture: In a small bowl, combine olive oil, torn basil leaves, minced garlic, and coarse salt. Stir until the basil releases some of its fragrance into the oil.
- Apply the topping: Spoon the herb-oil mixture over each slice, distributing evenly. Sprinkle with black pepper. The goal is a thin, even layer — not too thick or the basil will burn before the cheese heats through.
- Broil: Position oven rack so it's about 6 inches below the broiler element. Set to high and broil for 3–5 minutes until the edges are golden and bubbling. Watch closely after the 3-minute mark — you want browning, not charring.
- Finish and serve: Remove from oven and immediately drizzle with balsamic vinegar or glaze. Let rest 1 minute so the cheese settles slightly. Serve warm as an appetizer alongside crusty bread, or slice into smaller pieces for a light lunch over mixed greens.
Nutrition
Notes
The trick is getting the cheese to bubble without burning the crust. I learned that after a few tries where the basil turned bitter and blackened at the edges. Broil from the top rack about six inches below the element, and watch closely — you want golden spots, not scorched ones. A sprinkle of flaky salt right before serving makes all the difference.
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