Crumbed Bocconcini and Cucumber Salad is made with baked bocconcini cheese, and is the perfect light meal for supper or lunch.
I have to admit that when it comes to dessert, we often choose to have a cheese platter instead…
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.
Other toppings you could consider include semi-dried tomatoes, grilled capsicum strips, fried zucchini and basil. Use gluten-free breadcrumbs for a gluten-free version.
Crumbed Bocconcini and Cucumber Salad
For the Bocconcini Marinade (skip this if you don't have time):
- 12 cherry bocconcini balls
- 1/2 cup olive oil
- 1 clove garlic peeled and minced
- 1 tbsp chopped chives
For the Crumbed Bocconcini:
- 12 cherry bocconcini balls
- 2 tbsp olive oil
- 1/2 cup breadcrumbs of your choice
For the Crumbed Bocconcini and Cucumber Salad:
- 1 cup baby spinach leaves
- 10 thin cucumber slices
- 1 tbsp sweet chilli sauce
To make the Bocconcini Marinade (skip this if you don't have time):
- 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.
To make the Crumbed Bocconcini:
- 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.
Preheat oven to 200C (180C fan-forced, 375F, gas mark 5).
- Place chilled crumbed bocconcini on a baking paper-lined tray and bake on the top shelf for 5 minutes, or until golden brown.
To make the Crumbed Bocconcini and Cucumber Salad:
- Arrange baby spinach, cucumber slices and crumbed baked bocconcini on a platter.
- Drizzle with sweet chilli sauce.
I love the simplicity of this dish Marty, one to try on the weekend for sure.
Mmm warm cheese balls! Great tip on freezing the cheese before baking too.
I am all for savoury cheese platter desserts. That second photo is so tempting, I just want to jump right in and eat the salad.
Doesn’t this look delicious. I love cheese plates but I also have a sweet tooth. I just have to accept that sometimes I’m a pig. :)
I really like bocconcini and this is very clever!
Mmm, looks really delicious, thanks for sharing! Well, for me it is cheese platter AND dessert!
Hmm, I think I would look at the sweets first and if there was nothing there I wanted, I’d turn to the cheese. I love the sound of crumbed bocconcini!
I think I have learned a new word today. Thanks!
What a unique salad! I’ve never had a salad like this but I’m open to try and I actually love to make this.
It’s so simple – perfect for a quick lunch, I hope you enjoy Nami.
It’s a very creative twist on a boring bocconcini salad. I love the marinade and bread crumbs idea.
Thank you Sissi – boring is exactly what I was thinking when I found another tub of the milky cheese in the fridge. Don;t get me wrong, I love it, but after a while it does need a little lift!
I’m definitely a sweets girl, but I love cheese! I’m not sure I’ve ever had bocconcini but I certainly love fresh mozzarella so it sounds like a winner!
Really nice, I love this salad