Crumbed Bocconcini and Cucumber Salad is made with baked bocconcini cheese, and is the perfect light meal for supper or lunch.
My favourite on the board, aside from the grilled homemade haloumi with watermelon and balsamic, is baby bocconcini (unmatured mozzarella in brine). I often use it fresh to make a quick panzanella salad, but recently I’ve discovered the joy of crumbed baked bocconcini in another simple salad, paired with cucumber, baby spinach and a drizzle of sweet chilli sauce. It really hits the spot.
So, tell me, do you prefer sweet desserts or do you go for cheese platters as well?
While quick to assemble, you could start the process a day ahead for a more flavourful version where the cheese is marinated with some garlic, chives and olive oil. And while freezing the crumbed balls helps keep their shape while baking, otherwise they melt and spread a little, the cheese is quite pliable when warm, so it’s quite easy to shape it back into balls using kitchen tongs.
- 12 cherry (baby) bocconcini balls in brine
- ½ cup olive oil
- 1 clove garlic, peeled and minced
- 1 tbsp chopped chives
- 12 cherry (baby) bocconcini balls in brine or marinated as above
- (2 tbsp olive oil if using cheese in brine)
- ½ cup multigrain OR gluten-free breadcrumbs
- 1 cup baby spinach leaves
- 10 thin cucumber slices
- 1 tbsp sweet chilli sauce
- Drain baby bocconcini and place in a bowl. Add oil, garlic and chives.
- Mix well, cover with cling film and place in the fridge for 2 hours, or overnight, to marinate.
- Drain bocconcini (toss with some olive oil if using cheese in brine).
- Roll each bocconcini ball in breadcrumbs until well covered.
- Place in the freezer for 1 hour.
- Place chilled crumbed bocconcini on a baking paper-lined tray and bake on the top shelf for 5 minutes, or until golden brown.
- Arrange baby spinach, cucumber slices and crumbed baked bocconcini on a platter.
- Drizzle with sweet chilli sauce.