How to: Making Bocconcini (tiny mozzarella balls) & Mozzarella Pinwheels with Paula Butler

fresh mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: string cheese

Part-skim mozzarella has fewer calories while still providing a similar taste.

balsamic vinegar

🥗Healthier: red wine vinegar

💰Cheaper: apple cider vinegar

Apple cider vinegar is more affordable and adds a similar tangy flavor.

prosciutto

🥗Healthier: turkey bacon

💰Cheaper: salami

Salami is a more cost-effective alternative with a similar flavor profile.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is a more budget-friendly option that works well for drizzling.

Make the bocconcini balls by taking mozzarella cheese in your hand and using your thumb to push it out into a ball shape.

Break off the ball and throw it into water.

Continue forming balls until the cheese starts to cool and firm up.

Reheat the mozzarella if it cools too much to make pinwheels.

Pour the heated mozzarella onto a surface to work with it.

Layer brudo (a type of spread) on the mozzarella.

Add large basil leaves on top of the brudo quickly before the cheese cools.

Sprinkle Italian spices over the basil leaves.

Roll the mozzarella tightly, ensuring no filling escapes from the ends.

To smooth out seams, heat the whey from the mozzarella and apply it with a pastry brush or gloved hands.

Slice the rolled pinwheel into pieces.

Remove bocconcini balls from ice water and wrap tightly in Saran Wrap to keep moisture in.

Skewer bocconcini balls with basil and grape tomatoes, seasoning with salt and pepper, and drizzle with olive oil and balsamic vinegar.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens