Recipe courtesy of Peter Bastulli
Level:
Easy

Ingredients

Directions

Place curd in a mixing bowl. Pour boiling water over the curd, just covering it. With heat proof rubber gloves, kneed the curd together until one smooth mass is formed. Remove from the water and place in a mixing bowl. Add the herbs and pepper and kneed together. Lay the mozzarella mix on a bench and roll out with rolling pin until it is about 1/4-inch thick. Spread a thin layer of pesto over all of the mozzarella and arrange the proscuitto evenly on top of the pesto. Tightly roll the mozzarella and cut off the ends. Wrap tightly in plastic wrap and refrigerate for two hours. Remove roulade from refrigerator, unwrap and slice to desired thickness. Place mesclun mix in center of a rather large plate. Slice red and golden tomato. Arrange mozzarella slices with tomatoes alternating mozzarella with different color tomato. Lightly drizzle vinaigrette on top and serve.

IDEAS YOU'LL LOVE

Chicken Mozzarella Pasta

Recipe courtesy of Ree Drummond

Mozzarella Fonduta

Recipe courtesy of Giada De Laurentiis

Mozzarella Stuffed Portobellos

Recipe courtesy of Michael Chiarello

Mozzarella Roulade

Recipe courtesy of Peter Bastulli

Mozzarella

Recipe courtesy of Tyler Florence

Tatanka Roulade

Recipe courtesy of Jeff Harms|Keisha Henson

Spinach Roulade

Recipe courtesy of Gourmet Magazine

Chocolate Roulade

Recipe courtesy of Martha Stewart

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          Get Cooking