Recipe: Heirloom Tomato & Fresh Mozzarella Bruschetta

Heirloom Tomato & Fresh Mozzarella Bruschetta

By Got to Be NC Competition Dining Series' Fire in the City Competitor

Chef Tom Dyrness of Mama Ricotta's

Fresh Mozzarella:

1 Pound Fresh Cheese Curds, cold

½ cup Kosher Salt

1.5 Gallons Hot Water (160 – 165 Degrees F)

Ice for Ice Bath


1. In a metal mixing bowl, add cheese curd and break apart into very small pieces (less than ½ pieces)

2. In another metal mixing bowl, mix together hot water and salt

3. Pour enough of the hot water mixture to cover the cheese curd

4. In a third mixing bowl, add ice and pour some of the water from the curd over the ice to create a salted ice bath

5. Slowly pull the cheese together until it starts to melt. Carefully gather the curd and massage it until it starts to come together. Continue to stretch and gather mozzarella until it becomes entirely silky and smooth. Run your hands under cold water if they become unbearably hot while massaging. If you are finding the mozzarella is not becoming smooth or the temperature decreases, pour off half the water and add more hot water as needed to keep the temperature high.

6. Form cheese into ball, remove from water and drop into an ice bath

7. Remove from ice bath, and slice into ¼ slices.

Basil Oil:

1 ½ cups fresh basil leaves, packed

¾ cup olive oil


1. In a medium saucepan of boiling water blanch basil for 10 seconds

2. Drain and rinse under cold water and pat basil dry with paper towels

3. Transfer basil to blender. Add oil and puree until smooth. Season with salt and pepper and refrigerate

Items Needed for Assembly

3 ¼ thick slices of fresh mozzarella, quartered

3 ¼ thick slices of heirloom tomatoes, quartered

T.T. Seat Salt

8T Basil Oil

8T Microgreens

4 Slice-toasted Ciabatta

4 Wooden skewers

Skewer alternating slices of tomatoes and mozzarella together, and lay on top of a slice of toasted ciabatta. Drizzle with basil oil and season with sea salt and microgreens.