A sophisticated spin on a party classic, made for effortless entertaining.
Why Hosts Love It:
These elevated mozzarella bites feature a golden, herb-seasoned crust and are served with a touch of vibrant pesto—not marinara. They’re elegant enough for a dinner party yet comforting enough to please a crowd. Prep ahead and crisp just before guests arrive.
Ingredients:
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12 fresh mozzarella balls (bocconcini or ciliegine size)
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1/2 cup all-purpose flour
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2 eggs, beaten
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1 cup panko breadcrumbs
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2 tablespoons finely grated Parmesan
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1 teaspoon Italian herb blend (oregano, basil, thyme)
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Sea salt and cracked pepper to taste
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Olive oil (for frying or spraying if baking)
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1/4 cup fresh pesto, for serving
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Microgreens or arugula, for garnish (optional)
Instructions:
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Prep the Coating:
In one bowl, place the flour. In a second, the beaten eggs. In a third, mix the panko, Parmesan, herbs, salt, and pepper. -
Coat the Mozzarella:
Pat mozzarella balls dry with a paper towel. Dip in flour, then egg, then press into the breadcrumb mixture. For extra crispiness, double dip in egg and breadcrumbs. -
Chill (Optional but Recommended):
Place on a lined tray and freeze for 15–20 minutes before cooking to help prevent cheese from leaking. -
Cook to Golden Perfection:
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Pan-Fry: Heat 1/2 inch olive oil in a skillet. Fry until golden on all sides, about 2–3 minutes.
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Bake: Spray with olive oil and bake at 425°F for 10–12 minutes, flipping halfway.
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Air Fry: Air fry at 390°F for 7–9 minutes until crisp.
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Serve:
Arrange on a platter with a light drizzle of pesto and a few microgreens or arugula for color and a fresh bite.
Hosting Tip:
Prepare everything in advance and refrigerate the coated bites for up to 24 hours before frying. Serve on a wood board or ceramic tray for added charm.