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Fresh Mozzarella with Balsamic Drizzle and Walnuts

By: Randy Hughes of Waterloo, WI

*Winner of the Appetizer category at the 2nd annual Crave Brothers Farmstead Cheese recipe contest.

Notes from the author: Baton Rouge, LA inspired me for this recipe.


2 medium balls of Crave Brothers Fresh Mozzarella Cheese
2 medium ripe tomatoes
2 Tablespoons Craisins
6 sprigs fresh basil – chopped finely
1/2 cup candied walnuts (recipe to follow)

Balsamic reduction sauce (recipe to follow)

Layer slices of mozzarella cheese and fresh tomatoes on a medium sized plate.

Stack them ending with fresh tomato.
Drizzle the balsamic reduction sauce over stack. Sprinkle with fresh basil and Craisins.

Top with chopped basil and candied walnuts.

Serve within one hour of stacking.

Candied Walnuts
1 cup walnuts
2 Tablespoons brown sugar
1 teaspoon butter

Melt butter in a frying pan. Stir in brown sugar and walnuts.
Heat until the brown sugar is caramelized.

Remove from heat, spread on a cookie sheet to cool.

May add cinnamon or wasabi to spice them up.

Balsamic Reduction Sauce

1 1/2 cup balsamic vinegar
3 Tablespoons brown sugar
3 sprigs finely chopped rosemary
2 cloves garlic – crushed
2 Tablespoons capers

Combine vinegar, brown sugar, rosemary and garlic. Bring to a boil and reduce heat to low.

Simmer for 10 minutes until thickened. remove garlic. The sauce can be 
refrigerated up to two days.

Yield – 2 servings

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