mozzarella balls - works well with brie as well
Mozzarella balls are a good source of complete protein and calcium, essential for bone health. They contain moderate amounts of fat and are relatively lower in sodium compared to aged cheeses when stored in unsalted whey.
About
Mozzarella balls, also known as bocconcini or ciliegine (depending on size), are small, fresh mozzarella cheese formed into spheres, typically ranging from marble-sized to golf ball-sized. Mozzarella is a traditional Italian cheese made from cow's milk (or occasionally buffalo milk in the Campania region) through an acidification and heat process that produces a stretched-curd cheese with a characteristic smooth, elastic texture. The cheese has a mild, slightly tangy, milky flavor and a delicate, creamy interior. Fresh mozzarella balls are customarily stored in salted whey or water to maintain moisture and tenderness, distinguishing them from the firmer, aged mozzarella used for grating.
Culinary Uses
Mozzarella balls are primarily used in fresh preparations where their soft texture and delicate flavor can be showcased without cooking. They are a cornerstone of Caprese salad, paired with ripe tomatoes, basil, and olive oil, and are frequently served as an antipasto on their own or as part of a cheese course. In contemporary cuisine, they are breaded and fried (mozzarella fritti), incorporated into salads, skewered on toothpicks with cured meats and vegetables, and used as garnishes for pizza or risotto after cooking. Their creamy interior and ability to retain shape when briefly heated make them versatile for both cold and warm applications.