Light and Luscious Mozzarella and Basil Pockets
Melted Mozzarella Cheese with Sun Dried Tomatoes, Peppers and Herbs
Sep 7, 2009
Mozzarella and basil go together like strawberries and cream; they’re a classic partnership. Throw juicy ripe tomatoes and eye-stingingly fresh onions into the mix and the result is an orgy of fresh, palate pleasing Mediterranean flavours. They’re the base for any number of flirty Italian salads. Think of them being served drizzled with olive oil and partnered by a young lively red wine and it’s almost impossible not to imagine the sun shining as an accompaniment.
This recipe for melted mozzarella and basil pockets takes the sunny ‘fab four’ and introduces them to a few new friends, resulting in a savoury surprise package which delivers a lip smacking ‘melt in the mouth’ dining experience that even the most culinary-challenged can conjure up in no time.
Ingredients for Melted Mozzarella and Basil Pockets
- 250g block of mozzarella cheese (cow’s milk mozzarella is preferable for this recipe)
- 4 tortillas
- 4 sun-dried tomatoes
- 16 basil leaves
- 1 large tomato, deseeded and diced
- 1 medium red onion, sliced
- 1 jar of roasted red peppers
- Olive oil
- Pepper
- 100g of mixed lettuce leaves
For two people
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Preparation for Melted Mozzarella and Basil Pockets
- Warm the oven to a low to medium heat (120° Celsius.
- Cut the mozzarella into 12 equal slices (their shape will depend on the block of mozzarella) and divide into 4 portions.
- Separate the sliced onion into 4.
- Divide the diced tomato into 4.
- On each of the tortillas place the mozzarella, sliced onion and tomatoes on one half of the tortilla only.
- Tear the basil leaves and sprinkle them over the cheese, onion and tomato mixtures in the 4 tortillas.
- Place two, 2 inch long strips of red pepper in each tortilla.
- Put a sun dried tomato in the centre of the mixture in each tortilla. Grind some black pepper over the mixture and fold each tortilla in half so that it becomes semicircular in shape.
- Heat a tablespoon of olive oil in a large frying and when the oil is hot, carefully place two of the tortillas in the pan.
- Fry the tortillas for 1 minute on each side (be careful flipping the tortillas so as to not to lose any of the mixture) until both sides are lightly golden and the cheese is just beginning to melt.
- Transfer the fried tortilla pockets to a baking tray and place in the warm oven then fry the second batch of tortilla pockets as before.
- When the second batch of tortilla pockets are golden place them on the baking tray with the others, return to the oven and leave for 5 minutes until the cheese has melted and merged with the rest of the ingredients.
Remove from oven and place on a bed of mixed lettuce leaves. Not forgetting to serve with a glass of young red wine such as Chianti and, weather gods permitting, a healthy dose of warm sunshine.
Cook’s Tip: Using two spatulas to turn the mozzarella and basil packets when frying reduces the risk of losing some of the ingredients in the process.
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