Thursday, April 7, 2011

Potpourri - Raw Mozzerella with Olive Oil and Sea Salt

This is my second "Potpurri" post. Once again, I have something non-desserty that I just HAVE to share.

Last week I went to Torrisi, a small "hard to get in to" Italian restaurant that's received tons of good reviews. Everything was delicious and the service was remarkable. It IS a really small restaraunt, thus it being hard to get a spot (seeing it sits about 28 people at a time.)

If you dine there, you only get to choose your entree from about three options. Everything else it what they decide to serve that day. I was very happy just sitting back and allowing food to keep flowing in. We had 4 appetizers! The one that hit the spot for me was Torrisi's home made mozzerella with olive oil. Saint's alive, it was heavenly.

Torrisi isn't the first place to serve mozzerella like this, but it's the first time I had it served in this plain and lovely way.

The next day I bought some raw mozzerella and humbly attempted to mimic the wonderful appetizer. It was delicious once again! This is so easy to put together and will please the palate of any dinner guest.
Mozzarella Appetizer
Raw Mozzerella
Olive Oil
Sea Salt

Cut the mozzarella to finger food size. Drizzle a smalla mount of olive oil over the mozzerella. Add sea salt to liking. Enjoy!
Bake well and prosper!


  1. That looks so delicious... can you believe it's 10 pm and I have not had dinner yet... late night at work.. "sigh"..

  2. In France (and probably in other mediterranean places), in the summer, people often eat tomato-mozzarella salads drenched with olive oil. I thought that it was also common in the US, but your post makes me think that maybe it isn't the case. If not, you can try this other very simple recipe (try with basil + good French bread to soak up the oil once you've eaten the salad... it's one of my favourite foods!).

  3. How have I never eaten mozzerella like this? It sounds so good! Adding it to my grocery list for the week.

  4. Finally, a recipe I can actually attempt!!

    I’m off to buy some cheese and a knife.

    All the best,


  5. I've not tried eating mozzerella this way before. What a nice and easy way to serve mozzerella!

  6. I am glad I am not the only one who hasn't had this before.
    Marie, I've definitely had my fair share of mozzerella on a leafy green with balsamic vinegrette over it. :) (Not in a salad form though. Mmm!)

  7. think i've only had this in between tomatoes and basil leaves? this mozzerella is humongous lol...i've seen them being sold for $80/kg in my local market (which is around $80 USD using todays exchange rate haha)

  8. Ah, duly noted my dear, I'm going to have to give this a try .Im going to bookmark it so i don't forget. Its these simple parings that can be the most delicious, don't you think?
    *kisses* HH

  9. Love how easy, fast, and fresh this snack is! I've only recently been converted to the joys of fresh mozz.

  10. Excellent, you really only need a few high quality ingredients ;) Happy to have stumbled across your blog ;)


Thanks for taking time to leave a message! xo - EB