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Fresh mozzarella with tomato and basilI recently had the opportunity to prepare a meal for the Women’s Board Culinary Series at Franklin Park Conservatory. We began the evening with a course of hand-pulled fresh mozzarella. This dish will really impress guests and it’s so much easier than you might think.


  • 4.5 ounces Mozzarella curd
  • Water to cover
  • 3 Roasted tomato halves
  • 1.5 tablespoons Pesto oil
  • 5 Focaccia crostini

To Garnish:

  • 1/2 crank cracked black pepper
  • 1 teaspoon extra virgin olive oil
  • 1 teaspoon Kosher salt


  1. Place mozzarella curd in a small plastic container and cover with water and one teaspoon Kosher salt.
  2. Microwave on high for one to two minutes or until mozzarella is soft. Gently bring the mozzarella together to form a ball.
  3. Place on a round plate and garnish with remaining salt, cracked pepper and olive oil.
  4. Place pesto in a ramekin next to mozzarella.
  5. Shingle tomatoes next to the mozzarella, wedge crostini in between tomatoes and pesto.
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390 W. Nationwide Blvd.   |   Columbus, Ohio 43215   |   614.621.3663