Most of us know and love cheese, but how about enjoying the semi-soft, unripe mozzarella, rindless, small egg-sized balls. If you haven't had them yet, they are Bocconcini and are mouth-watering cheese balls. The fresh Bocconcini cheese balls are made from free-range buffalo milk.
Originated in Naples, Italy, it was traditionally made with water buffalo milk, but now you can get it from the milk of cow and water buffalo or buffalo. These soft artisanal cheese are packed either in water or whey and have a spongy texture. Since it does not contain any other ingredient, it absorbs flavors quickly.
If you are new to the world of Bocconcini cheese and don't know how to consume them, here are five mouth-watering appetizer dishes you can make with these small cheese balls.
- Fried Bocconcini Balls
Take the fresh bocconcini cheese balls out of the water and dry them well. Next, put them in flour, dip them in egg mixture, and dry them off in bread crumbs. We recommend you to bread them twice, which will ensure they won't explode. Stick them in the fridge for twenty minutes and then deep fry them and serve hot with tomato ketchup or any spicy dip.
- Marinated Bocconcini Balls
Drain the free-range buffalo milk Bocconcini balls well and line them on a single layer on a sheet of paper towel.
Next, chop fresh basil, oregano, red chili (remove the seeds and ribs if you don't want it to be too spicy), and chopped garlic.
In a bowl, place the Bocconcini balls, and add the freshly chopped ingredients with olive oil and salt to taste.
Leave it for three hours for the balls to absorb the taste, and then serve it as an appetizer.
- Bocconcini and Pineapple Bites
Drain and dry the Bocconcini and place them in a bowl. Add some chili flakes and let it stay for some time. Cut pineapples into small bite-size cubes in another bowl and set them aside.
Next, add olive oil, followed by rosemary on low heat in a frying pan. Let it simmer for a while and then pour the oil in a heatproof bowl,.
Add the pineapple cubes to the same frying pan and cook over high heat for two minutes. Cook both sides well.
Remove the pineapples from the pan and tip them on the olive and rosemary oil. Let it cool down.
Take cocktail sticks, push it into a Bocconcini ball and then into a piece of pineapple and set it onto a platter.
Cover and chill it until you are ready to serve.
- Mini Caprese Salad Bites With Balsamic Reduction
Take the Bocconcini out of the water or whey, dry it, and keep it aside. Next, take some cherry tomatoes, wash them and keep them aside.
Now, add balsamic vinegar to a skillet and cook until it reduces to half.
It's now time to assemble, take a toothpick, stick on it Bocconcini, a basil leaf, and cherry tomato. Repeat the process with multiple toothpicks. Assemble these skewers on a plate, then season with salt and pepper. Next, drizzle with the balsamic reduction on each appetizer.
- Bruschetta With Tomato, Basil and Bocconcini
Drain the Bocconcini, cut them in halves, and keep them aside
Preheat the oven to 375 degrees F. Add tomatoes, basil leave, olive oil and garlic cloves in a food processor. Pulse it and bring it to a chunky consistency.
Cut the baguette or bread into bite-size portions and toast it in the oven until it's golden brown. Take it out, rub a bit of garlic oil on the bread, and place the Bocconcini on it. Put the bread back in the oven for a few seconds until the cheese starts to melt. Take it out and spread a teaspoon of the tomato mixture on it. Garnish with basil and place it on a plate to serve it.
Final Words
Enjoy the artisanal cheese made of free-range buffalo milk from the Highland Farm that is healthy and yummy to taste