Crumbed Bocconcini and Cucumber Salad

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.

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5 from 6 votes

Crumbed Bocconcini and Cucumber Salad

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. Freezing the crumbed balls helps keep their share while baking, but the cheese is quite pliable when warm, so it's easy to shape it back into balls using kitchen tongs.

Servings: 2

Ingredients

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

Instructions

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.

Notes

Recipe at Wholesome Cook

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