Go to the Globe and Mail homepage

Jump to main navigationJump to main content


Buffalo mozzarella with red chilies Add to ...

If you can find burrata, the creamy cheese from Puglia, it is fabulous in this recipe. If you have leftovers, it's great melted on toast for breakfast.

Follow us on Twitter: @GlobeFoodWine

  • Servings: 6


1 ball buffalo mozzarella

2 tablespoons to ¼ cup fire-roasted chilies (depending on heat)

1 tablespoon chopped rosemary

3 tablespoons olive oil

Salt and freshly ground pepper


Tear mozzarella into pieces and toss with chilies and rosemary. Drizzle with olive oil and season with salt and pepper to taste.

Next story


In the know

The Globe Recommends


Most popular videos »


More from The Globe and Mail

Most popular