At any given moment, I likely have at least five types of cheese hanging out in my fridge: a hunk of Parm (plus a rind or two that I've been harboring for months like the type of cook who adds one to a homemade chicken broth for depth—in my wildest dreams!), a block of feta, Tillamook's sharp white cheddar with black peppercorns because it's the best (seriously, go taste it), a wedge of gouda (preferably smoked), and a tub of ricotta. Mozzarella normally doesn't make the cut unless I'm making a pizza—because what else do you do with it? I just found out: BAKE IT IN A CAST-IRON SKILLET.
Seriously, baked mozzarella gets browned and bubbly when under the broiler for only 5 minutes and produces a melty, cheesy topping for a baguette. Here are three incredible ways to turn mozzarella into a cheese lover's paradise.
Baked Mozzarella in Tomato Sauce
Pour 1 28-ounce can crushed tomatoes into a 6" or 8" cast-iron skillet. Scatter with the grated zest of 1 lemon and a generous pinch of crushed red pepper. Season with salt.
Top with 8 oz torn fresh mozzarella. (Tip: The smaller you make them, the easier it will be to spread on bread.)
Broil until brown and bubbly, about 5 minutes.
Baked Mozzarella in Garlic and Olive Oil
For garlic lovers only.
In a 6" or 8" cast-iron skillet, heat 1 Tbsp. olive oil over medium-low heat. Sauté 2 thinly sliced cloves garlic until fragrant, 1 minute. Add 8 oz torn fresh mozzarella and drizzle with more olive oil. Broil until brown and bubbly, about 5 minutes.
Baked Mozzarella and Cherry Jam
This is a riff on the world's easiest appetizer, brie and jam. Here, the cherry jam seeps through the bubbly mozzarella, which creates that dramatic look. (Strawberry or apricot jam would also be delish.)
Spread 1/2 cup cherry jam over the bottom of a 6" or 8" cast-iron skillet. Layer with 8 oz torn fresh mozzarella. Broil until brown bubbly, about 5 minutes.
You can also grill mozzarella, like in this arugula and tomato salad.
Or want more ways to bake cheese in a skillet? You've gotta try this Cheesy Skillet Bread.
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