17 Creamy Mozzarella Pearls Recipes Inspired By Italy

Have you ever wished you could bring the authentic taste of Italy right into your kitchen? Mozzarella pearls are your secret weapon for creating irresistibly creamy, quick, and comforting dishes that feel both gourmet and effortless. From vibrant salads to cozy baked pastas, these 17 recipes will transform your weeknight dinners into delicious Italian feasts. Get ready to fall in love with cooking all over again!

Caprese Salad with Mozzarella Pearls and Balsamic Glaze

Viral-worthy and visually stunning, this caprese upgrade transforms classic flavors into bite-sized perfection. Grab your phone—this salad deserves the spotlight before it disappears.

Ingredients

– 8 oz fresh mozzarella pearls, drained
– 2 cups cherry tomatoes, halved
– 1/4 cup fresh basil leaves, torn
– 2 tbsp extra virgin olive oil
– 1 tbsp balsamic glaze
– 1/2 tsp flaky sea salt
– 1/4 tsp black pepper, freshly ground

Instructions

1. Drain mozzarella pearls thoroughly in a colander for 5 minutes to prevent watery salad.
2. Halve cherry tomatoes lengthwise using a serrated knife for clean cuts.
3. Arrange mozzarella pearls and tomato halves in alternating layers on a serving platter.
4. Tear fresh basil leaves by hand to release maximum aroma and prevent bruising.
5. Scatter torn basil evenly over the tomato and mozzarella arrangement.
6. Drizzle extra virgin olive oil in a zigzag pattern across the entire salad.
7. Repeat the zigzag pattern with balsamic glaze, creating visual contrast.
8. Sprinkle flaky sea salt from 12 inches above for even distribution.
9. Grind black pepper directly over the salad using a pepper mill.
10. Let the assembled salad rest at room temperature for 10 minutes before serving.

Outrageously fresh and perfectly balanced, the creamy mozzarella pearls pop against juicy tomatoes while the balsamic glaze adds sweet acidity. Serve this beauty on individual spoons for elegant appetizers or pile it high on crusty bread for instant bruschetta. The textures dance between silky, crisp, and tender in every single bite.

Mozzarella Pearls and Tomato Pasta Salad

Craving something fresh yet satisfying? This mozzarella and tomato pasta salad delivers vibrant flavors in minutes. Grab your ingredients and let’s create this colorful, no-fuss dish that’s perfect for picnics or quick lunches.

Ingredients

• 8 oz pasta shells (or any short pasta shape)
• 2 cups cherry tomatoes, halved
• 1 cup mozzarella pearls
• 1/4 cup olive oil (extra virgin recommended)
• 2 tbsp red wine vinegar
• 1 tsp dried basil
• 1/2 tsp garlic powder
• 1/4 tsp black pepper
• 1/4 tsp salt (adjust to preference)
• 1/4 cup fresh basil leaves, torn

Instructions

1. Bring 4 quarts of water to a rolling boil in a large pot.
2. Add 1 tablespoon of salt to the boiling water.
3. Cook pasta shells for 8-10 minutes until al dente (check package directions for exact time).
4. Drain pasta immediately in a colander and rinse with cold water to stop cooking.
5. Transfer cooled pasta to a large mixing bowl.
6. Halve cherry tomatoes lengthwise and add to the pasta bowl.
7. Pour mozzarella pearls directly into the bowl with pasta and tomatoes.
8. In a small bowl, whisk together olive oil and red wine vinegar for 30 seconds until emulsified.
9. Add dried basil, garlic powder, black pepper, and salt to the dressing mixture.
10. Pour dressing over pasta mixture and toss thoroughly to coat every ingredient.
11. Gently fold in torn fresh basil leaves just before serving.
12. Chill the salad in refrigerator for at least 15 minutes to let flavors meld.

Now you’ve got a dish where the cool, creamy mozzarella pearls pop against the juicy tomatoes and tender pasta. Notice how the bright acidity from the vinegar cuts through the richness perfectly. Try serving it alongside grilled chicken or scooping it into lettuce cups for a low-carb option—this versatile salad adapts to any meal occasion.

Garlic Butter Mozzarella Pearls with Crusty Bread

Drool-worthy garlic butter mozzarella pearls are your new obsession. This cheesy, garlicky dip comes together in minutes and disappears even faster. Grab that crusty bread and get ready to dunk.

Ingredients

• 1 loaf crusty bread, sliced into 1-inch thick pieces (baguette or sourdough works great)
• 4 tbsp unsalted butter (salted works too, adjust salt later)
• 4 cloves garlic, minced (about 1 tbsp, use more for extra kick)
• 8 oz mozzarella pearls, drained (or fresh mozzarella torn into bite-sized pieces)
• 1/4 cup heavy cream (substitute with half-and-half for lighter version)
• 1/4 tsp red pepper flakes (optional, for heat)
• 2 tbsp fresh parsley, chopped (plus extra for garnish)
• 1/4 tsp salt (adjust based on butter type)

Instructions

1. Preheat your oven to 375°F and arrange bread slices on a baking sheet.
2. Toast bread for 8-10 minutes until golden and crisp around the edges.
3. Melt butter in an oven-safe skillet over medium heat.
4. Add minced garlic and cook for 1 minute until fragrant but not browned.
5. Pour in heavy cream and stir constantly until the mixture begins to simmer.
6. Add mozzarella pearls and stir gently until they just start to soften, about 2 minutes.
7. Sprinkle in salt, red pepper flakes, and chopped parsley, stirring to combine.
8. Transfer the skillet to the preheated oven and bake for 6-8 minutes until bubbly and lightly golden on top.
9. Remove from oven and let rest for 2 minutes before serving.
10. Garnish with additional fresh parsley and serve immediately with toasted bread.

Nothing beats that stretchy, gooey cheese pull against crisp bread. The garlic butter sauce soaks into every nook, creating pure comfort in each bite. Try scooping leftovers over grilled chicken or tossing with hot pasta for an instant upgrade.

Stuffed Mini Peppers with Mozzarella Pearls and Basil

Zesty little peppers get a major glow-up in this effortless appetizer. Stuff them with creamy mozzarella pearls and fresh basil for a flavor explosion that’s ready in minutes. Perfect for last-minute entertaining or a quick snack fix.

Ingredients

– 1 lb mini sweet peppers, halved lengthwise and seeded (choose firm, vibrant peppers for best results)
– 8 oz mozzarella pearls, drained (or fresh mozzarella cut into ½-inch cubes)
– ¼ cup fresh basil leaves, thinly sliced (plus extra for garnish)
– 2 tbsp olive oil (or any neutral oil)
– 1 tsp garlic powder
– ½ tsp salt
– ¼ tsp black pepper
– ¼ tsp red pepper flakes (optional, for heat)

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Arrange the halved mini peppers cut-side up on the prepared baking sheet.
3. Drizzle 1 tablespoon of olive oil evenly over the peppers.
4. Sprinkle the peppers with garlic powder, salt, black pepper, and red pepper flakes if using.
5. Place one mozzarella pearl into each pepper half.
6. Scatter the thinly sliced basil over the stuffed peppers.
7. Drizzle the remaining 1 tablespoon of olive oil over the tops.
8. Bake for 12–15 minutes until the peppers are tender and the cheese is melted and slightly golden.
9. Let the peppers cool for 2–3 minutes before serving to allow the cheese to set.

Fresh from the oven, these peppers offer a satisfying contrast of tender-crisp shells and molten cheese centers. The basil infuses each bite with aromatic freshness, while a hint of garlic and red pepper adds subtle depth. Serve them straight from the baking sheet for a rustic party platter, or layer over crostini for an elegant twist.

Mozzarella Pearls and Prosciutto Skewers

Nailing appetizers just got easier. Grab these mozzarella pearls and prosciutto skewers for effortless entertaining. They’re ready in minutes and disappear even faster.

Ingredients

– 8 oz mozzarella pearls, drained (pat dry for better skewering)
– 4 oz thinly sliced prosciutto (chilled for easier handling)
– 1 tbsp extra virgin olive oil (or any neutral oil)
– 1 tsp balsamic glaze
– 1 tbsp fresh basil leaves, chopped (plus extra for garnish)
– 1/4 tsp black pepper, freshly ground (adjust to taste)
– 8 (6-inch) wooden skewers, soaked in water for 30 minutes (prevents burning)

Instructions

1. Lay prosciutto slices flat on a cutting board. Cut each slice in half lengthwise for easier wrapping.
2. Pat mozzarella pearls completely dry with paper towels. Tip: Dry pearls prevent slippery skewers.
3. Wrap one half-slice of prosciutto around each mozzarella pearl, covering it partially or fully.
4. Thread 4-5 wrapped pearls onto each prepared skewer, leaving space at both ends.
5. Arrange finished skewers on a serving platter in a single layer.
6. Drizzle olive oil evenly over all skewers using a spoon. Tip: A light drizzle enhances richness without overpowering.
7. Sprinkle chopped basil and black pepper directly over skewers.
8. Finish by zigzagging balsamic glaze across the tops. Tip: Use a squeeze bottle for precise, decorative lines.
9. Garnish platter with additional fresh basil leaves before serving immediately. Perfectly creamy mozzarella contrasts with salty, delicate prosciutto in every bite. Pair these skewers with a crisp rosé or stack them over arugula for a light lunch twist.

Creamy Avocado and Mozzarella Pearls Toast

Swipe right for the creamiest toast that’s about to break the internet. Smash ripe avocados with lemon juice, then pile on mozzarella pearls and chili flakes for that perfect savory kick. This 10-minute masterpiece delivers restaurant-quality flavor straight from your kitchen.

Ingredients

– 2 slices thick sourdough bread (or any crusty bread)
– 1 large ripe avocado (should yield slight pressure)
– 1 tbsp fresh lemon juice (bottled works in a pinch)
– 1/4 cup mozzarella pearls (drain excess liquid)
– 1 tsp red chili flakes (adjust for heat preference)
– 1 tbsp extra virgin olive oil (or any neutral oil)
– 1/4 tsp sea salt (fine grain dissolves easier)

Instructions

1. Preheat your oven to 400°F using the broil setting.
2. Place sourdough slices directly on the middle oven rack.
3. Toast bread for 3-4 minutes until edges are golden brown. (Tip: Watch closely—broilers vary!)
4. Halve the avocado and remove the pit with a knife twist.
5. Scoop avocado flesh into a small bowl using a spoon.
6. Add lemon juice and sea salt to the bowl.
7. Mash avocado mixture with a fork until slightly chunky.
8. Remove toasted bread from oven using tongs.
9. Spread mashed avocado evenly across both toast slices.
10. Scatter mozzarella pearls over the avocado layer.
11. Drizzle olive oil evenly over both toasts.
12. Sprinkle red chili flakes across the top.
13. Return toasts to oven and broil for 1-2 minutes until cheese softens. (Tip: Cheese shouldn’t melt completely—just warm through.)
14. Remove from oven and let cool for 1 minute. (Tip: This prevents burnt mouths!)

Witness the magic: creamy avocado contrasts with firm mozzarella pearls, while chili flakes add subtle heat. Drizzle with extra olive oil and serve immediately alongside a crisp salad. For brunch flair, top with a poached egg—the runny yolk takes this toast to legendary status.

Mozzarella Pearls in Fresh Herb Marinade

A game-changing appetizer that transforms simple mozzarella into a flavor explosion. Grab these pearls, marinate them with fresh herbs, and watch them disappear at your next gathering. Absolutely perfect for summer entertaining or quick snack cravings.

Ingredients

– 8 oz mozzarella pearls, drained (look for the freshest you can find)
– 1/4 cup extra virgin olive oil (or any high-quality olive oil)
– 2 tbsp fresh basil, chopped (don’t substitute dried)
– 1 tbsp fresh oregano, chopped (fresh makes all the difference)
– 1 tbsp fresh parsley, chopped (flat-leaf preferred)
– 2 cloves garlic, minced (adjust to your garlic preference)
– 1/2 tsp red pepper flakes (omit if sensitive to spice)
– 1/2 tsp sea salt (fine grain dissolves best)
– 1/4 tsp black pepper, freshly ground

Instructions

1. Pat the drained mozzarella pearls completely dry with paper towels to help the marinade cling better.
2. Whisk together olive oil, basil, oregano, parsley, minced garlic, red pepper flakes, sea salt, and black pepper in a medium bowl until fully combined.
3. Add the dried mozzarella pearls to the herb mixture and gently toss with a spoon to coat every pearl evenly without breaking them.
4. Cover the bowl tightly with plastic wrap and refrigerate for at least 2 hours to let the flavors meld and penetrate the cheese.
5. Remove from refrigerator 15 minutes before serving to let the olive oil loosen up and the cheese come to cool room temperature.
6. Stir gently once more before transferring to your serving dish. Freshly marinated mozzarella pearls deliver the best texture and flavor when served within 4 hours. For maximum flavor infusion, make this marinade the night before and add the cheese 2 hours before serving.
Flavor-forward and texture-perfect, these pearls burst with creamy richness against the vibrant herb marinade. Fantastic served over crusty bread slices or tossed into a fresh garden salad for instant elevation.

Spinach and Mozzarella Pearls Stuffed Chicken

Need a dinner that looks fancy but secretly comes together in minutes? This spinach and mozzarella stuffed chicken delivers juicy flavor and cheesy pulls with minimal effort. Perfect for weeknights but impressive enough for guests.

Ingredients

• 2 large chicken breasts (about 1.5 lbs total)
• 1 cup fresh spinach, packed
• 1/2 cup mozzarella pearls (or shredded mozzarella)
• 2 tbsp olive oil (or any neutral oil)
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp paprika (optional, for color)

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Place one chicken breast on a cutting board and use a sharp knife to slice a deep pocket horizontally through the side, being careful not to cut all the way through.
3. Repeat with the second chicken breast, ensuring the pocket is wide enough to hold filling.
4. In a small bowl, combine spinach, mozzarella pearls, garlic powder, salt, pepper, and paprika if using.
5. Stuff each chicken pocket evenly with the spinach and cheese mixture, pressing gently to pack it in.
6. Use toothpicks to secure the openings of each chicken breast, which helps prevent filling from leaking during baking.
7. Brush both sides of each stuffed chicken breast with olive oil, ensuring even coating for browning.
8. Place chicken on the prepared baking sheet and bake at 375°F for 25–30 minutes, or until internal temperature reaches 165°F when checked with a meat thermometer.
9. Let chicken rest for 5 minutes before slicing to allow juices to redistribute and keep the filling intact.

Buttery mozzarella pearls melt into the spinach, creating a creamy center against the tender chicken. Serve over lemony orzo or slice thick and layer on crusty bread for an epic sandwich—either way, that cheesy pull is pure satisfaction.

Roasted Cherry Tomatoes with Mozzarella Pearls

Oven-roasted cherry tomatoes transform into sweet, jammy perfection that pairs magically with creamy mozzarella pearls. This 20-minute wonder requires minimal effort but delivers maximum flavor impact. Get ready to impress with this vibrant, restaurant-quality dish that’s perfect for busy weeknights or elegant entertaining.

Ingredients

– 2 pints cherry tomatoes (mixed colors for visual appeal)
– 8 oz mozzarella pearls (drained well to prevent watering)
– 3 tbsp olive oil (or avocado oil for higher smoke point)
– 3 cloves garlic, minced (use pre-minced to save time)
– 1 tsp dried oregano (fresh basil works too)
– 1/2 tsp red pepper flakes (adjust for desired heat level)
– 1 tsp kosher salt (fine sea salt also works)
– 1/4 tsp black pepper (freshly cracked preferred)
– 2 tbsp balsamic glaze (for drizzling at the end)
– Fresh basil leaves (for garnish, chiffonade for elegance)

Instructions

1. Preheat your oven to 425°F to ensure even roasting temperature.
2. Wash and thoroughly dry 2 pints of cherry tomatoes with paper towels.
3. Place the dried tomatoes in a large mixing bowl.
4. Add 3 tablespoons of olive oil to the bowl with the tomatoes.
5. Mince 3 cloves of garlic and add to the tomato mixture.
6. Sprinkle 1 teaspoon of dried oregano over the tomatoes.
7. Add 1/2 teaspoon of red pepper flakes for subtle heat.
8. Season with 1 teaspoon of kosher salt and 1/4 teaspoon black pepper.
9. Toss everything together until tomatoes are evenly coated.
10. Spread the tomato mixture in a single layer on a parchment-lined baking sheet.
11. Roast at 425°F for 15-18 minutes until tomatoes burst and caramelize.
12. Remove the baking sheet from the oven using oven mitts.
13. Let the roasted tomatoes cool for 5 minutes to set the juices.
14. Transfer the warm tomatoes to a serving bowl.
15. Add 8 ounces of drained mozzarella pearls to the bowl.
16. Gently fold the mozzarella into the warm tomatoes.
17. Drizzle 2 tablespoons of balsamic glaze over the mixture.
18. Tear fresh basil leaves and scatter over the top for garnish.
19. Serve immediately while the cheese is slightly softened.

Let this dish shine as the star of your next gathering—the contrast between warm, sweet tomatoes and cool, creamy mozzarella creates pure magic. Layer it over crusty bread for the ultimate bruschetta or serve alongside grilled proteins for a complete meal. That burst of tomato juice mixed with rich cheese will have everyone asking for your secret.

Mozzarella Pearls and Olive Tapenade Crostini

Just discovered the ultimate party hack! Jazz up your appetizer game with these flavor-packed bites. Grab your ingredients—this comes together in minutes.

Ingredients

– 1 baguette, sliced into ½-inch thick rounds (stale bread works great for extra crunch)
– 2 tbsp olive oil (or any neutral oil for brushing)
– 1 cup mozzarella pearls, drained (pat dry with paper towels to prevent sogginess)
– ½ cup olive tapenade (store-bought or homemade, adjust amount for stronger flavor)
– ¼ cup fresh basil leaves, chopped (substitute with parsley if needed)
– ½ tsp red pepper flakes (optional, for heat lovers)

Instructions

1. Preheat your oven to 375°F—use an oven thermometer for accuracy.
2. Arrange baguette slices in a single layer on a baking sheet.
3. Brush both sides of each slice lightly with olive oil using a pastry brush.
4. Bake for 8–10 minutes until edges turn golden brown and surfaces are crisp.
5. Remove crostini from oven and let cool for 2 minutes on a wire rack.
6. Spread 1 tsp olive tapenade evenly onto each crostini using the back of a spoon.
7. Top each crostini with 4–5 mozzarella pearls, pressing gently to adhere.
8. Sprinkle chopped basil over the mozzarella pearls.
9. Finish with a pinch of red pepper flakes if using.
10. Serve immediately on a platter garnished with extra basil sprigs.

These crostini deliver satisfying crunch against creamy mozzarella pearls. The salty tapenade cuts through the richness beautifully—try stacking them vertically on a narrow board for dramatic presentation. They disappear faster than you can say “more please!”

Grilled Peach and Mozzarella Pearls Salad

Forget boring salads—this grilled peach and mozzarella combo brings sweet, smoky, and creamy vibes that’ll blow your mind. Fire up that grill for juicy peaches and toss everything together in minutes. Perfect for summer dinners or impressing guests with minimal effort.

Ingredients

– 2 ripe peaches, pitted and sliced into ½-inch wedges (firm but ripe works best)
– 8 oz mozzarella pearls, drained (or fresh mozzarella torn into chunks)
– 4 cups arugula (or mixed greens for milder flavor)
– ¼ cup extra virgin olive oil (or any neutral oil)
– 2 tbsp balsamic glaze (adjust for sweetness preference)
– ¼ tsp flaky sea salt (or kosher salt)
– ¼ tsp black pepper, freshly ground

Instructions

1. Preheat grill or grill pan to medium-high heat (400°F).
2. Brush peach wedges lightly with 1 tablespoon olive oil to prevent sticking.
3. Grill peaches for 2–3 minutes per side until char marks appear and fruit softens slightly.
4. Remove peaches from grill and let cool for 5 minutes to avoid wilting greens.
5. In a large bowl, combine arugula, mozzarella pearls, and grilled peaches.
6. Drizzle remaining olive oil and balsamic glaze over salad mixture.
7. Sprinkle flaky sea salt and black pepper evenly across ingredients.
8. Toss gently with tongs to coat everything without crushing mozzarella.
Crunchy arugula contrasts with silky mozzarella and caramelized peaches in every bite. Drizzle extra balsamic glaze right before serving for glossy presentation. Try it alongside grilled chicken or piled on crusty bread for a hearty twist.

Mozzarella Pearls with Pesto and Sun-Dried Tomatoes

Whip up this vibrant appetizer in minutes—no cooking required! Grab fresh mozzarella pearls, swirl them with bold pesto, and toss with chewy sun-dried tomatoes. Perfect for last-minute guests or a quick snack that looks gourmet.

Ingredients

– 8 oz fresh mozzarella pearls, drained (or ciliegine for bite-sized pieces)
– 1/4 cup prepared basil pesto (homemade or store-bought, adjust for creaminess)
– 1/3 cup sun-dried tomatoes in oil, drained and chopped (reserve 1 tbsp oil for dressing)
– 1 tbsp reserved sun-dried tomato oil (or extra virgin olive oil)
– 1/4 tsp red pepper flakes (optional, for heat)
– Fresh basil leaves for garnish (tear just before serving)

Instructions

1. Drain the mozzarella pearls thoroughly in a colander to prevent a watery dish.
2. Pat the pearls dry with a paper towel—this helps the pesto cling better.
3. In a medium bowl, combine the pesto and reserved sun-dried tomato oil, whisking until smooth.
4. Add the drained mozzarella pearls to the bowl, gently folding to coat evenly without breaking them.
5. Fold in the chopped sun-dried tomatoes and red pepper flakes (if using), mixing just until distributed.
6. Let the mixture rest at room temperature for 10 minutes to allow flavors to meld.
7. Tear fresh basil leaves and sprinkle over the top right before serving to keep them vibrant.
8. Serve immediately or chill for up to 1 hour for a firmer texture.

Creamy mozzarella pearls melt with the herbaceous pesto, while sun-dried tomatoes add a tangy chew. Scoop it with crostini for crunch or toss into a salad for a hearty twist—it’s endlessly adaptable.

Lemon Garlic Shrimp with Mozzarella Pearls

Skip the takeout—this lemon garlic shrimp with mozzarella pearls transforms basic ingredients into restaurant-worthy magic in under 20 minutes. Seriously, it’s that easy.

Ingredients

• 1 lb raw shrimp, peeled and deveined (thaw if frozen)
• 3 tbsp olive oil (or avocado oil)
• 4 garlic cloves, minced (fresh is best)
• 1 lemon, juiced (about 3 tbsp)
• 1/2 tsp red pepper flakes (adjust for heat)
• 1 cup mozzarella pearls (drain well)
• 2 tbsp chopped fresh parsley (for garnish)
• Salt to taste (start with 1/2 tsp)

Instructions

1. Pat shrimp completely dry with paper towels to ensure a good sear.
2. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Add shrimp in a single layer, seasoning immediately with salt.
4. Sear shrimp for 2 minutes per side until pink and slightly curled.
5. Push shrimp to one side of the skillet and reduce heat to medium.
6. Add minced garlic and red pepper flakes to the empty space, sautéing for 30 seconds until fragrant.
7. Toss shrimp with garlic mixture to combine evenly.
8. Pour lemon juice over the shrimp, scraping any browned bits from the pan.
9. Simmer for 1 minute to let the sauce slightly reduce.
10. Remove skillet from heat and immediately stir in mozzarella pearls—they’ll soften but not melt fully.
11. Garnish with fresh parsley just before serving.

Velvety mozzarella pearls melt into the zesty lemon-garlic sauce, creating creamy pockets that cling to each tender shrimp. Serve it over angel hair pasta to soak up every drop, or scoop it straight from the pan with crusty bread—it’s seriously addictive.

Brussels Sprouts and Mozzarella Pearls Gratin

Whip up this creamy, cheesy Brussels sprouts gratin that’ll make even veggie skeptics beg for seconds. Roasted sprouts meet melty mozzarella pearls in a garlicky cream sauce that bakes to golden perfection. Seriously, it’s the side dish that steals the show every time.

Ingredients

– 1.5 lbs Brussels sprouts, trimmed and halved (or quartered if large)
– 2 tbsp olive oil (or avocado oil)
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 3 cloves garlic, minced (about 1 tbsp)
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 8 oz mozzarella pearls, drained
– 1/4 tsp nutmeg, freshly grated if possible

Instructions

1. Preheat your oven to 400°F and lightly grease a 9×13-inch baking dish.
2. Toss halved Brussels sprouts with olive oil, salt, and pepper on a rimmed baking sheet.
3. Roast Brussels sprouts for 20 minutes at 400°F until edges are lightly browned and tender.
4. Transfer roasted Brussels sprouts to the greased baking dish and spread evenly.
5. Sprinkle minced garlic evenly over the Brussels sprouts.
6. Pour heavy cream over the sprouts, ensuring it distributes throughout the dish.
7. Stir in grated Parmesan cheese and nutmeg until combined with the cream.
8. Scatter mozzarella pearls evenly across the top of the mixture.
9. Bake at 400°F for 18-20 minutes until the sauce bubbles and the top is golden brown.
10. Let the gratin rest for 5 minutes before serving to allow the sauce to thicken.

Creamy, crunchy, and utterly addictive—this gratin delivers a perfect contrast of textures with tender sprouts and stretchy cheese. The nutmeg adds a subtle warmth that complements the rich cream sauce beautifully. Serve it alongside roasted chicken or as a standout holiday side that’ll have everyone asking for the recipe.

Mozzarella Pearls and Roasted Red Pepper Dip

Let’s transform basic ingredients into a creamy, dreamy dip that disappears in minutes. Layer mozzarella pearls with smoky roasted peppers for the ultimate crowd-pleaser. Grab your food processor—this comes together in under 15 minutes.

Ingredients

• 8 oz mozzarella pearls, drained (or fresh mozzarella torn into small pieces)
• 1 cup jarred roasted red peppers, drained and patted dry (for smoother texture)
• 1/2 cup full-fat Greek yogurt (or sour cream for extra richness)
• 1/4 cup mayonnaise
• 2 tbsp extra virgin olive oil
• 2 garlic cloves, peeled
• 1 tbsp lemon juice, freshly squeezed
• 1/2 tsp smoked paprika
• 1/4 tsp red pepper flakes
• 1/4 cup fresh basil leaves, packed
• 1/2 tsp salt
• 1/4 tsp black pepper, freshly ground

Instructions

1. Combine roasted red peppers, Greek yogurt, mayonnaise, olive oil, garlic cloves, lemon juice, smoked paprika, red pepper flakes, basil leaves, salt, and black pepper in a food processor bowl.
2. Secure the lid tightly and pulse 8-10 times until ingredients are roughly chopped, about 15 seconds.
3. Scrape down the sides of the bowl with a spatula to ensure even blending.
4. Process continuously on high speed for 45-60 seconds until the mixture is completely smooth and creamy.
5. Add the drained mozzarella pearls to the food processor.
6. Pulse 4-5 times just until the mozzarella is broken down into small chunks, about 10 seconds total—do not overmix.
7. Taste the dip and add more salt if needed, remembering the mozzarella adds saltiness.
8. Transfer the dip to a serving bowl and cover with plastic wrap.
9. Refrigerate for at least 30 minutes to allow flavors to meld and the dip to thicken.
10. Stir the chilled dip briefly before serving to incorporate any separated liquids.

Now the dip achieves that perfect creamy-yet-chunky texture with pockets of milky mozzarella. Notice how the smoky paprika balances the sweet peppers while the fresh basil cuts through the richness. Nothing beats scooping this up with warm pita chips or spreading it thick on grilled bread for an instant upgrade.

Zucchini Noodles with Mozzarella Pearls and Cherry Tomatoes

Whip up this vibrant zucchini noodle dish in minutes! Transform fresh zucchini into tender ribbons that soak up all the delicious flavors. Toss with juicy cherry tomatoes and creamy mozzarella pearls for a light yet satisfying meal.

Ingredients

– 4 medium zucchini, spiralized into noodles (about 6 cups)
– 1 pint cherry tomatoes, halved
– 8 oz mozzarella pearls, drained
– 3 tbsp olive oil (or avocado oil)
– 2 cloves garlic, minced
– 1/4 cup fresh basil leaves, chopped
– 1 tsp salt
– 1/2 tsp black pepper
– 1 tbsp lemon juice (fresh squeezed preferred)

Instructions

1. Spiralize all zucchini into noodles using a spiralizer on the medium blade setting.
2. Place zucchini noodles in a colander and sprinkle with 1 tsp salt.
3. Let zucchini noodles sit for 10 minutes to release excess moisture.
4. Pat zucchini noodles completely dry with paper towels while pressing gently.
5. Heat 3 tbsp olive oil in a large skillet over medium-high heat until shimmering.
6. Add minced garlic and cook for 30 seconds until fragrant but not browned.
7. Add halved cherry tomatoes to the skillet and cook for 3 minutes until skins begin to wrinkle.
8. Add dried zucchini noodles to the skillet and toss with tongs to coat in oil.
9. Cook zucchini noodles for 2 minutes, tossing constantly, until slightly softened but still al dente.
10. Remove skillet from heat and immediately add mozzarella pearls.
11. Sprinkle with 1/2 tsp black pepper and drizzle with 1 tbsp lemon juice.
12. Toss everything together until mozzarella pearls are evenly distributed.
13. Stir in chopped fresh basil just before serving.

A perfect balance of crisp-tender zucchini noodles against the burst of warm tomatoes creates incredible texture. The creamy mozzarella pearls melt slightly from the residual heat, coating each strand with richness. Serve immediately while warm, or chill for a refreshing cold pasta salad alternative.

Mozzarella Pearls and Salami Pinwheels

Kickstart your party prep with these irresistible Mozzarella Pearls and Salami Pinwheels. They roll together in minutes and disappear even faster. Get ready for the easiest crowd-pleaser you’ll make all season.

Ingredients

– 1 package (8 oz) refrigerated crescent roll dough
– 16 thin slices hard salami (about 4 oz)
– 1 cup mozzarella pearls, patted dry
– 1 large egg, beaten (for egg wash)
– 1 tbsp everything bagel seasoning
– 2 tbsp grated Parmesan cheese

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Unroll the crescent dough onto a clean surface and separate it into 8 triangles along the perforations.
3. Place 2 slices of salami on each dough triangle, slightly overlapping them.
4. Sprinkle 2 tablespoons of mozzarella pearls evenly over the salami on each triangle.
5. Tightly roll each triangle from the wide end to the point, pressing the dough tip to seal.
6. Arrange the pinwheels seam-side down on your prepared baking sheet, spacing them 2 inches apart.
7. Brush each pinwheel thoroughly with the beaten egg using a pastry brush.
8. Sprinkle everything bagel seasoning and Parmesan cheese evenly over all pinwheels.
9. Bake for 12-15 minutes until the dough is golden brown and puffed.
10. Remove from oven and let cool on the baking sheet for 5 minutes before serving.

Serve these warm for maximum cheese pull appeal. The crispy, seasoned exterior gives way to savory salami and molten mozzarella pockets. Stack them high on a wooden board with spicy mustard for dipping, or pack them cold for an epic lunchbox upgrade.

Summary

From appetizers to main courses, these 17 creamy mozzarella pearls recipes bring authentic Italian flavors right to your kitchen. We hope this collection inspires you to create something delicious! Try your favorites, leave a comment telling us which recipe you loved most, and don’t forget to share this article on Pinterest so other home cooks can discover these wonderful dishes too.