No matter how you slice or dice it, mozzarella makes the perfect summer snack.
Mozzarella can be made from any type of milk. The process combines milk, water, rennet and citric acid to create curds. The curds are then removed, stretched and shaped into balls. Fresh mozzarella in water will last for about a week and the low moisture; shredded variety will last up to one month.
Revive packaged pesto by whizzing with a handful of fresh basil and a splash of olive oil. Slather on bread and layer on the mozzarella. Grill until melty and delicious. Fresh tomatoes make it even better.
Peel and slice melon into wedges and wrap with prosciutto. Serve with sliced, fresh mozzarella and chopped flat-leaf parsley. Drizzle with extra virgin olive oil
Add thinly sliced garlic, crushed red pepper and freshly chopped herbs to mozzarella balls and black olives. Cover generously with olive oil.