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.