Fresh Mozzarella


Want to showcase this cheese on your menu? Serve up something sensational with these innovative concepts.



2 Japanese eggplants, each cut into 4 diagonal slices
¼ cup Balsamic vinegar
¾ cup Extra virgin olive oil
1 Garlic clove, minced
3 tbsp. Flat-leaf parsley, finely chopped
2 tbsp. Red wine vinegar
14 – 16 oz. Galbani Fresh Mozzarella balls or log, cut into thick slices
12 Basil leaves, plus more for garnish
2 tbsp. Pine nuts, toasted
  Kosher salt & freshly ground black pepper to taste



  1. Salt eggplant and place in colander to allow excess liquid to drain off.
  2. Whisk together balsamic vinegar, ½ cup of olive oil, garlic, parsley, salt, and pepper in a medium bowl.
  3. Add eggplant and toss to coat. Set aside for 10 minutes.
  4. Brush a cast-iron stovetop grill pan with a thin layer of olive oil. Place over medium-high heat.
  5. Grill eggplant until slightly charred, about 5 minutes per side. Set aside on a plate to cool.
  6. Vinaigrette: Put red wine vinegar in a small bowl. Whisk in remaining ¼ cup of olive oil in a steady stream.
  7. To build the napoleon, begin with a slice of eggplant, followed by a slice of Mozzarella, topped with a basil leaf. Repeat for a second layer.
  8. Drizzle with vinaigrette and garnish with basil leaves. Scatter pine nuts around each napoleon and serve



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