Type what you have

Ingredients

• ✓ buffalo mozzarella
• tomato
• avocado
• cucumber
• green olive
• artichoke heart
• basil
• salt
• black pepper
• olive oil
• balsamic vinegar

Instructions

1. 1 Divide tomatoes, mozzarella, avocado, cucumber, green olives, artichoke hearts, and basil between two serving plates, layering them in that order. Season with salt and pepper.
2. 2 Drizzle olive oil and balsamic vinegar over layers.

By ALZ

Ingredients

• ✓ buffalo mozzarella
• olive oil
• lemon
• salt
• black pepper
• garlic
• black fig
• mint

Instructions

1. 1 Combine mozzarella cheese, olive oil, lemon juice, garlic, salt, and pepper in a resealable plastic bag. Seal and refrigerate for 2 hours. Turn mozzarella a few times in the marinade.
2. 2 Arrange mozzarella and figs on a serving plate and drizzle with marinade . Sprinkle fresh mint on top.

By AnneFrancoise

Ingredients

• ✓ buffalo mozzarella
• water
• sorghum grain
• quail egg
• sriracha salt
• cumin
• avocado oil
• vinegar
• basil
• avocado
• kumato tomato
• radish

Instructions

1. 1 Bring water and sorghum to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until sorghum is tender and liquid has been absorbed, about 1 hour.
2. 2 Place eggs in a saucepan and fill with water; boil for 4 minutes. Remove from heat, cover, and let sit for 5 minutes.
3. 3 Mix sorghum, Sriracha salt, and cumin together in a bowl. Drizzle 1 tablespoon avocado oil and vinegar over sorghum mixture and mix well; divide between 2 bowls.
4. 4 Rinse quail eggs under cold water; peel and cut each egg in half. Set egg halves on top of sorghum mixture.
5. 5 Shred mozzarella cheese using your hands; divide between the 2 bowls of sorghum. Tear basil leaves and sprinkle over mozzarella cheese. Divide avocado, tomato, and radishes between the bowls.

By Buckwheat Queen

Ingredients

• ✓ buffalo mozzarella
• olive oil
• garlic
• spinach
• chicken breast
• salt
• beefsteak tomato
• black pepper
• balsamic vinegar

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Heat 3 tablespoons olive oil in a large skillet over medium heat. Add garlic; cook until slightly softened, about 2 minutes, stirring often. Add spinach; toss with oil and garlic. Cover, remove from heat, and set aside until spinach wilted.
3. 3 Heat remaining 3 tablespoons olive oil in an oven-safe skillet. Add chicken breasts; cook until browned, about 4 minutes per side. Season with salt. Layer 1/4 each wilted spinach, tomato slices, and mozzarella slices on each breast. Season with black pepper and drizzle with balsamic vinegar.
4. 4 Bake in the preheated oven until cheese browned and chicken is no longer pink inside, about 15 minutes. An instant-read meat thermometer inserted into thickest parts of breasts should read at least 160 degrees F (70 degrees C).

By Steven George Pierce

Ingredients

• ✓ buffalo mozzarella
• butter
• egg
• milk
• herb seasoning
• salt
• black pepper
• chipotle hot pepper sauce
• bacon
• pizza dough
• garlic powder
• olive oil
• mozzarella cheese

Instructions

1. 1 Preheat a convection oven to 350 degrees F (175 degrees C). Grease an ovenproof baking dish with butter.
2. 2 Break eggs into a bowl. Add milk, 1 pinch Italian herb seasoning, salt, black pepper, and chipotle hot pepper sauce and mix with a whisk. Pour into the prepared baking dish.
3. 3 Tear mozzarella cheese into pieces and place on top of egg mixture in an even layer. Place bacon slices on top of cheese in an even layer.
4. 4 Roll pizza dough out halfway. Stretch dough over sides of baking dish firmly, allowing about 1/4-inch extra on each side. Use kitchen scissors to trim away any extra dough.
5. 5 Pour olive oil in a small bowl and add remaining Italian seasoning and garlic powder. Pour mixture over dough. Top dough with shredded mozzarella cheese.
6. 6 Bake in the preheated oven until dough is golden and cheese is nicely crisped, 15 to 20 minutes.

By Christer Bjrn-Husa

Ingredients

• ✓ buffalo mozzarella
• cherry tomato
• sugar
• oregano
• celery
• carrot
• onion
• peppercorn
• salt
• black pepper
• shrimp
• bread
• olive oil
• black olive
• basil

Instructions

1. 1 Preheat the oven to 200 degrees F (95 degrees C). Line a baking sheet with parchment paper.
2. 2 Place cherry tomatoes on the prepared baking sheet, cut side up; sprinkle with sugar and oregano.
3. 3 Bake in the preheated oven until completely wilted, about 1 hour.
4. 4 Meanwhile combine celery, carrot, onion, peppercorns, and salt in a saucepan. Add enough water to fill the saucepan halfway. Cover and bring to a boil for 10 minutes. Add shrimp and poach for 5 minutes. Drain, peel, and chop shrimp.
5. 5 Cut buffalo mozzarella into cubes; place in a colander or sieve to drain off excess water.
6. 6 Place bread in the bowl of a food processor and pulse to make breadcrumbs. Heat 1 teaspoon olive oil in a pan over medium heat. Add breadcrumbs and cook until crispy and golden in color, about 3 minutes.
7. 7 Mix the buffalo mozzarella cubes with cooked shrimp in a large bowl. Add chopped black olives and season to taste with olive oil, salt, and pepper. Arrange on a serving plate and top with caramelized tomatoes and toasted breadcrumbs. Drizzle with some more olive oil and garnish with basil leaves.

By Roberta