If you have been reading my blog, you know that I love baked brie – of any kind. I’ve posted on two savority varieties, my tomatillo-sauce topped baked brie and a baked brie with sautéed mushrooms.
So this recipe, although not about brie, really caught my attention. First, it is all about hot cheese. Secondly, the topping is very different than anything I’ve ever seen, which made making this recipe even more tempting. Third, it’s about hot cheese.
The recipe comes from this cookbook, Barbecue, with an unknown publishing date. I bought it in London, and it was printed in the UK.
So you think this recipe would be about meat, but in the last chapter, entitled The Bits on the Side,” I found the recipe I’m making today, which Mr. Reynaud calls “Crumbed Mozzarella.” The reason being, the mozzarella is covered with a mixture of ground pistachios and bread crumbs. Interesting, yes?!!!
I just knew I had to make it. I’ve only made one other recipe from this book, called surf and turf, which were kabobs, and so far, so good. But this recipe was really odd, which forced me to prepare the mozzarella differently. I didn’t, however, mess with the ingredients.
Baked Crumbed Mozzarella
Adapted from Barbecue and Grill
1 – 8 ounce mozzarella ball
1 ounce pistachios
2 teaspoons bread crumbs
Big pinch of thyme
A few grindings of black pepper
Olive oil (optional)
Remove the mozzarella from the plastic and let it sit on paper towels to dry off.
Meanwhile, weigh the pistachios.
Add the bread crumbs, black pepper and thyme.
Place everything in a food processor and process until almost fine; I like a little texture.
Place the mixture on a plate and set aside.
Break the egg into a medium bowl, large enough to fit the mozzarella, and set aside.
Get out a small plate and have handy.
Dip the mozzarella in the egg.
Then place it on the pistachio-bread crumb mixture. Turn the mozzarella around to coat on all sides.
Then place the mozzarella on the small plate and place the plate in the freezer for 15-20 minutes.
Get out a skillet that is well seasoned. Heat it over medium heat. Add the mozzarella ball, and begin to brown it on all sides, although you might do a better job than I did. It was supposed to be done on a hot plate, whatever that is, for a total of 7-8 minutes. The browning process, which Mr. Reynaud simply refers to as cooking of the mozzarella ball, I think is also supposed to cook the egg and create a seal for the cheese.
Right before serving, I gently heated the mozzarella in its serving bowl in the microwave.
Then I served the hot mozzarella with crostini.
note: Mr. Reynaud’s recipe called for 3 mozzarella balls, of undisclosed size, and I just wanted to use one. But I thought it was a poorly written recipe to not have included the weight of the cheese balls. There were other problems as well… But I still love this cookbook!
verdict: The flavors are fabulous! However, I think I’d prefer to chop up fresh mozzarella, place it in an oven-proof shallow baking dish, Top the cheese with pistachio mixture, and bake it. That way, there is more pistachio to mozzarella ratio. Because I find melted mozzarella quite rubbery. I prefer baked brie and camembert…
This looks dreamy – I hope there’s some left over for me! I wouldn’t mind it being my breakfast ;)
I’m a cheesaholic as well…
I just love fresh mozzarella, this is such a wonderful idea, warm and gooey cheese covered in crunchy nuts. Nothing better, it would be wonderful put out for a wine and cheese event.
It definitely would!
What a wonderful idea! Looks fantastic!
Thank you so much!
Mimi, this is beautiful! I too love baked brie, but this idea is so unique with the pistachios and egg mixture. I love cheese and this is just perfect. Thank you for sharing this! Beautiful photos.
Thanks so much!
Love this x
Thank you so much! It was so good, and very unique – at least in my (cook)book!!!
All I can say is wow! This looks like my kind of comfort food. Love the photos too. Emma xx
Thanks! It was very good!
Oh man, that one photo of the mozz wrapped around the crostini made me swoon. Yeah, I think I swooned! This looks fabulous Mimi.. ❤️
Hahahaha! Swooning is good!
Love your presentation!
Thank you so much!!!
Oh, I love baked mozzarella!! Looks delicious :)
Thank you, Michael!
I love warmed cheese and this looks delicious. I like the addition of pistashios.
It was a really great recipe – and unique!!!
Very nice Mimi. I would be with you on the approach. More mixture to cheese, please.
Yes – the balls are pretty, but the ratio – not so much.
Bookmarking right this very moment! Love this recipe, chef! :-)
Nice! I loved it!
What a tasty way to eat mozzarella!
It was pretty darn good!!!
Oh wow! Photos of pure food porn!! Your verdict is interesting though and makes more sense to me :)
Let’s face it – even good, fresh mozzarella can get rubbery – especially when it cools. Thanks, Elaine. I’m in love with your artist’s renderings!!!
Thank you xx
Oh gosh yum!!! I love cheese, love mozzarella, this must be amazing! xx
It really was. Thanks, Sofia!
Reblogged this on Chef Ceaser.
Thanks so much!
Wow, that looks seriously good!
You’ve got a way of peeking at what I have on hand in my kitchen don’t you? I’ve got the mozzarella (well I guess I always have that) but I also happen to have a half bag of pistachios left over from a chicken salad I made last night. Breadcrumbs, no problem – I think I’m good to go.
Fabulous!!! I would make it a “thinner” dip, so it’s not too rubbery, and there’s a higher topping to cheese ratio…
Thanks for those tips – I agree that mozzarella can get a little rubbery. Now I wonder if it doesn’t get scarfed up immediately, do you just pop it back in the microwave?
I would… yes. Just a little warm up so it doesn’t get hard and rubbery.
I think your idea to chop the mozzarella and bake it is a good one! I had a hot plate in my dorm room in college. Basically it is a round, shallow electric skillet.
Oh! That must be what he means!!! Thanks!
Mmm, Mimi, that looks so good. I love the pistachio crumb. You can buy mini mozarella balls here in the UK, don’t know if you have them your side of the pond, but maybe they’d work with this?
Yes, we can get the mini and the pearls, but using the little ones doesn’t make sense to me.
Are you doing something different with your photos? These came out amazing!
Thanks! No, I’m just trying to be more patient…
Wow, that’s a very great idea, never even thought about it Chef!!!
Thank you so much Dedy!
This looks divine and easy at the same time!! Will deco try it!
It was definitely divine!
Yum! This sounds great- I love that pistachios are involved :)
Yes! It’s festive, too!