Mozzarella Mousse and Confit Cherry Tomatoes: The Easy Recipe for the Perfect Appetizer
Are you ready to transform simple ingredients into an appetizer that will leave its mark? Mozzarella Mousse and Confit Cherry Tomatoes is the recipe you’ve been looking for! This culinary proposal combines the velvety delicacy of homemade mozzarella cream with the explosion of sweet and intense flavor of confit cherry tomatoes, creating a perfect balance of textures and aromas. Forget about dull appetizers: with this combination, you will bring to the table a refined, surprising, and incredibly easy-to-make dish, perfect for impressing on any occasion.
The beauty of this recipe lies in its versatility and synergy of the two main elements. The mozzarella mousse, soft and airy, offers a rich but neutral base that pairs divinely with the deep taste of the confit tomatoes, slowly cooked to concentrate their natural sweetness and release an irresistible sauce. It’s a marriage of flavors celebrating the freshness of the ingredients and the simplicity of preparation, ensuring a result with a true “wow” impact.
We have taken care of every detail to make this recipe accessible to everyone, from experienced cooks to beginners. The process is clear, divided into easy-to-follow steps for both preparations, with the option of cooking the tomatoes in an air fryer for those seeking speed. Whether it’s for an elegant dinner, an informal lunch, or a brunch with friends, this mozzarella mousse and confit cherry tomatoes will soon become a staple in your culinary repertoire. Get ready to receive compliments and enjoy a gastronomic experience that combines Mediterranean freshness with the elegance of a gourmet dish!
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 25 Minutes
- Portions: 4
- Cooking methods: Oven, Air Fryer
- Cuisine: Italian
- Energy 561.94 (Kcal)
- Carbohydrates 17.85 (g) of which sugars 16.89 (g)
- Proteins 22.69 (g)
- Fat 45.17 (g) of which saturated 15.74 (g)of which unsaturated 6.60 (g)
- Fibers 2.23 (g)
- Sodium 791.57 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
For insights and/or substitutions, see the notes at the bottom of the recipe
- 8 oz mozzarella (preferably fiordilatte, well-drained)
- 4 oz ricotta (preferably sheep or cow's milk, well-drained)
- 3 tbsp fresh liquid cream (unsweetened with at least 35% fat)
- as needed salt
- 1.1 lbs cherry tomatoes (cherry or grape)
- 5 tbsp extra virgin olive oil
- 1 drizzle balsamic vinegar
- brown sugar (as an alternative to balsamic vinegar)
- as needed salt
- aromatic herbs (oregano, thyme)
Tools
- Food scale
- Bowl
- Immersion blender
- Baking pan
- Oil sprayer
- Oven
Steps
Take the mozzarella and carefully drain it from its preserving liquid. This step is crucial to avoid a watery mousse. Once well-dried, shred it coarsely with your hands or cut it into pieces.
Transfer the shredded mozzarella into a glass of an immersion blender (or food processor). Add the fresh ricotta (ensuring it is also well-drained for optimal consistency) and the three tablespoons of unsweetened liquid cream.
Start blending the ingredients with the immersion blender, beginning at low speed and gradually increasing. Blend until you achieve a completely creamy, smooth, and homogeneous consistency, without mozzarella lumps. It will be similar to a velvety cream. Taste and adjust the salt according to your preference.
To allow the flavors to blend well and the mousse to gain greater stability, cover the bowl with cling film in contact and refrigerate for at least 30 minutes. This step is not mandatory if you are in a hurry, but it will improve the final texture. The consistency will be like what you see in the photo below
On a baking sheet, distribute the whole cherry tomatoes. Generously drizzle them with extra virgin olive oil and add a generous pinch of fine salt, ensuring each tomato is well-seasoned. Then spread them in an even layer, avoiding overlapping, to ensure even cooking.
At this point, you can drizzle the tomatoes with a few drops of balsamic vinegar for a sweet and sour touch, or sprinkle them with a pinch of granulated or brown sugar, which will help caramelization and enhance the tomatoes’ natural sweetness. Finish with a sprinkle of dried oregano or fresh/dried thyme for an irresistible aroma.
Preheat the oven to 285°F (static) or 265°F (fan-forced). Bake the tray and cook the tomatoes for 2 hours. There is no need to turn them halfway through at these lower temperatures. The tomatoes will slowly soften, concentrating their flavors and releasing a delicious sauce.
If you prefer a faster cooking without turning on the oven, the air fryer is perfect. Arrange the seasoned tomatoes directly on the grill of the air fryer basket, preferably lined with parchment paper to collect the juices. Cook at 320°F for about 25 minutes. In this case, it’s advisable to shake the basket halfway through for an optimal result.
Once cooked, let the confit tomatoes cool directly on the tray or in the air fryer basket. This will allow them to absorb the flavors even better and reach the perfect consistency. Serve them warm or at room temperature.
Arrange the mozzarella mousse in plates or small individual bowls, spoons, or on bruschettas. Top each portion with a generous amount of confit cherry tomatoes and their delicious juice that has formed at the bottom of the tray. You can decorate with a fresh basil leaf.
Usage and Pairings:
Usage and Pairings:
This combination of mozzarella mousse and confit tomatoes is extraordinarily versatile:
The Appetizer of Excellence: Served in single portions, small glasses, or on a common tray.
Gourmet Bruschettas: Spread the mousse on toasted bread and garnish with the confit.
With Crunchy Vegetables: Serve with carrot, celery, or fennel sticks for an alternative crudités.
Summer Unique Dishes: Perfect as a base for rice or farro salads, or as an accompaniment for grilled chicken breast or steamed fish.
Creative Filling: Use the mousse to fill vol-au-vents or mini quiches, adding the confit as a topping.
With Cured Meats and Cheeses: Pair with a platter of delicate cured meats or fresh cheeses for a balanced flavor experience.
Notes on Ingredients and Possible Substitutions:
Mozzarella (for the Mousse): Ideally, use fiordilatte mozzarella or pizza mozzarella (already drier), well-drained. Buffalo mozzarella is not recommended due to its high moisture, which would make it difficult to achieve a dense consistency.
Ricotta (for the Mousse): Choose fresh and high-quality ricotta, preferably cow’s or sheep’s milk. Ensure it is well-drained of any excess whey, possibly by leaving it in a sieve for an hour.
Liquid Cream (for the Mousse): It’s essential to use fresh unsweetened liquid cream (the one for whipping, but not whipped). Avoid light cooking creams, which do not contain the necessary fats for the desired consistency and flavor. The 3 tablespoons are an indicative amount; you can add a bit more if the mousse turns out too dense for your taste, but proceed cautiously.
Cherry Tomatoes (for the Confit): The choice between cherry and grape tomatoes is ideal to ensure sweetness and consistency throughout the year. If using larger tomatoes (e.g., San Marzano or cluster), cut them in half or quarters to reduce cooking time and ensure they release their juices well.
Extra Virgin Olive Oil (for the Confit): Do not skimp on quality! A good EVO oil is essential for the final flavor of the confit.
Salt (for the Confit): A pinch of Maldon salt or fleur de sel at the end of cooking can add a gourmet touch and a slight crunch.
Balsamic Vinegar/Sugar (for the Confit): Both serve to enhance sweetness and caramelization. You can omit them if your tomatoes are already very sweet or if you prefer a more neutral flavor. Brown sugar can give a more intense caramelization.
Aromatic Herbs (for the Confit): Oregano and thyme are classics, but experiment with rosemary, marjoram, or even a pinch of chili for a spicy note.
Storage:
Mozzarella mousse should be stored in the refrigerator, in a well-sealed airtight container, for a maximum of 1-2 days. It is not suitable for freezing.
Confit tomatoes keep in the refrigerator for about 4-5 days when stored in an airtight container with all their oil and juice. They can also be frozen for 2-3 months; arrange them in a single layer on a baking sheet and freeze them, then transfer them to food bags.
Recipe Alternatives and Variations:
Flavored Mousse (for the Mousse):
With Fresh Herbs: Add 1 tablespoon of finely chopped fresh herbs like basil, oregano, thyme, or parsley to the blender.
With Chili: For a spicy note, add a pinch of chili flakes or a small piece of fresh chili to the mousse.
With Lemon/Lime: For a fresh and citrusy mousse, grate the zest of half a lemon or lime into the mixture.
Flavored Confit Tomatoes (for the Confit):
With Garlic: Add 2-3 whole and slightly crushed garlic cloves (with skin) to the tray with the cherry tomatoes.
With Lemon: Add some lemon zest (only the yellow part) or a few thin lemon slices to the cherry tomatoes before baking.
With Olives and Capers: For a Mediterranean version, add 50g of pitted Taggiasca olives and 1 tablespoon of rinsed salt-cured capers in the last 10 minutes of cooking.
“The Elegance of Simplicity: Impress Your Guests Without Stress!”
Do you dream of serving a refined appetizer that leaves your guests speechless, but without spending hours in the kitchen? This mozzarella mousse and confit cherry tomatoes is your solution! Its beauty lies in the simplicity of the ingredients and ease of preparation, which translates into a result with great visual and taste impact. It’s the ideal recipe for those who want to make a good impression without the stress of complex preparations, leaving you more time to enjoy the company and compliments!
“A Journey of Mediterranean Flavors on Your Plate!”
Let yourself be transported on a sensory journey to the heart of the Mediterranean with every bite of this mozzarella mousse and confit cherry tomatoes! The lactic freshness of the mozzarella meets the concentrated sweetness of sun-kissed tomatoes and aromatic herbs. It’s a hymn to genuine flavors and intoxicating aromas of our lands, a delicious way to bring the authenticity and joy of Mediterranean cooking directly to your table, any time of the year.
Origins and History of the Recipe:
Origins and History of the Recipe:
This recipe combines two preparations with different histories but a common thread: the enhancement of simple ingredients. Mozzarella mousse is a creation of modern cuisine, seeking new textures and ways to enhance traditional flavors. It arises from the need to lighten and make more versatile an iconic ingredient like mozzarella, transforming it into a velvety cream that pairs easily. Confit tomatoes, however, have roots in the ancient French technique of “confit,” originally used for preserving meat by slowly cooking it in its fat. Adapted to fruits and vegetables, this technique allows for the concentration of flavors and natural sweetness of tomatoes through slow cooking in oil, turning them into an intensely aromatic ingredient and a “chef’s trick” to elevate any dish. The combination of these two preparations celebrates culinary creativity that unites tradition and innovation.
FAQ (Questions and Answers)
1. Can I prepare both components in advance?
Yes, absolutely! Mozzarella mousse can be prepared 1-2 days in advance and stored in the refrigerator in an airtight container. Confit tomatoes keep even longer, up to 4-5 days in the refrigerator, submerged in their oil. This recipe is perfect for being assembled at the last minute, making it ideal for dinners with guests or events.
2. What is the best type of cherry tomatoes to use for confit?
For confit cherry tomatoes, cherry and grape varieties are the best. They are naturally sweet and hold their shape well during slow cooking, releasing a concentrated and flavorful sauce. If using larger tomatoes, be sure to cut them in half or quarters to ensure even cooking and good release of liquids.
3. Can I use lighter cream for the mozzarella mousse?
To achieve the velvety and rich consistency of the mousse, it is essential to use fresh unsweetened liquid cream with at least 35% fat. Lighter creams or cooking creams will not ensure the same creaminess and stability, and the mousse may turn out watery or with an undesirable texture. The quality of the cream greatly affects the final result.
