Fried cheese sticks meet tomato bruschetta in this riff of the classic fried cheese and marinara appetizer. Here, slices of fresh mozzarella get breaded and fried and served with a tomato, basil, and garlic topping.
- Prep Time:
25 mins - Cook Time:
20 mins - Total Time:
45 mins
Are fried mozzarella cheese sticks still a thing? In my teen years, fried cheese sticks dipped in marinara sauce were the appetizer of choice on many restaurant menus. I don’t see it nearly as much these days. And that’s just sad. I’m here to bring them back (I guess I have a thing for retro appetizers) but with a modern and slightly more sophisticated twist.
Fresh mozzarella, coated in panko bread crumbs, and lightly pan-fried until golden brown and crunchy on the outside and gooey on the inside is pretty spectacular on its own. But adding a tomato bruschetta topping really makes it next level delicious.
Technically, bruschetta is served with grilled or toasted bread so I am taking some creative license by calling the tomato-basil-garlic topping tomato bruschetta topping. But, honestly, are you really going to complain when the replacement for bread is fried cheese.
A couple of tips
- Use fresh, good quality mozzarella. I really can’t emphasize enough how important it is to use fresh mozzarella for this recipe. Look for the kind that is shaped like a ball (not a block). Sometimes fresh mozzarella is packed in water so you may see it packaged in a tub instead of wrapped in plastic.
- Season the bruschetta topping to taste. The quantities for the tomato topping below should really be considered good starting points. Once you have everything mixed together, taste it and add more basil, garlic, and salt to your liking.
Fried Mozzarella with Tomato Bruschetta Topping
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 4 servings (2 slices per serving)
- Category: Appetizer
- Method: Fried
- Cuisine: American
Description
Fried cheese sticks meet tomato bruschetta in this riff of the classic fried cheese and marinara appetizer. Here, slices of fresh mozzarella get breaded and fried and served with a tomato, basil, and garlic topping.
Ingredients
For the tomato topping
- 5 ounces cherry tomatoes
- 1 1/2 teaspoons (about 2 cloves) finely minced garlic plus more to taste
- 2 tablespoons chopped basil plus more to taste
- 1/2 teaspoon kosher salt plus more to taste
For the cheese
- ½ cup all-purpose flour
- ½ teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 2 large eggs
- 1 to 1 1/2 cups panko or coarse dried breadcrumbs
- 8 ounces fresh mozzarella
- 4 tablespoons extra-virgin olive oil plus more as needed, for frying
Instructions
For the tomato topping
- Prep tomatoes. Cut cherry tomatoes into quarters or sixths (depending on size). Place chopped tomatoes into a medium bowl.
- Mix. Add minced garlic, chopped basil, and salt to the tomatoes and gently stir together.
- Adjust seasoning. Taste the tomato mixture and add more basil, garlic, or salt to taste. Set aside.
For the cheese
- Prep coatings. On a plate or in a shallow bowl, whisk flour, salt, and pepper together. In another shallow bowl, whisk eggs together. In a third shallow bowl, add 1 cup panko breadcrumbs.
- Prep cheese. Cut mozzarella into eight 1/2-inch thick slices. Working with 1 slice at a time, dredge mozzarella in seasoned flour, shake off excess, then dip in eggs, letting excess drip back into bowl. Return mozzarella to the flour and dredge in seasoned flour and dip in eggs a second time. Then coat the mozzarella slice in breadcrumbs, pressing gently to help the breadcrumbs stick. Transfer coated mozzarella to a plate. Repeat with remaining slices of cheese and coatings.
- Fry cheese. Heat olive oil in a medium non-stick skillet over medium heat. Working in 2 batches, carefully place mozzarella slices in pan and cook, turning halfway through, until golden brown, 5–7 minutes total. Using tongs or a slotted spatula, carefully transfer fried mozzarella slices to a paper towel-lined plate to drain excess oil.
For serving
- Serve. Divide slices among appetizer plates or arrange slices on a serving platter. Top each slice with some of the tomato topping leaving any tomato juices in the bowl. Pass remaining topping (if any) around the table.
Notes
Recipe for fried mozzarella from Bon Appétit.
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