Warm Mozzarella Fresca with Chili Crisp and Warm Baguette

By Chef Paul Lillakas


Hands on time: 30 minutes

Total Time: 1 hour 30 minutes  

Makes: 6 servings


*Tip: For a quicker option, look for jarred chili crisp at Asian supermarkets. 



190 g Saputo Mozzarella Fresca


Chili Crisp:

½ cup canola oil 

2 shallots thinly sliced 

2 cloves garlic, thinly sliced

1/2 tsp Chinese five spice

1 tsp red chili flakes 

¼ cup roasted peanuts, chopped 

1 tsp white vinegar

1 tsp sea salt 

Baguette, sliced and warmed



Prepare a bowl or glass measuring cup with a metal sieve. 

Add oil to a small pot, add shallots. Bring to a simmer over medium-high heat. Cook, stirring just until the shallots are light golden, about 8 minutes. Strain through sieve. Return oil to pot and fry garlic until very light golden, about 1 more minute (do not burn). Remove from heat. Add spices, peanuts, vinegar and salt. Pour mixture over shallots and stir to cool. 

Pour brine from Mozzarella Fresca package into a small pot. Top up with warm water, leaving enough room to submerge Mozzarella ball. Warm pot over medium heat until steaming (about 55 degrees C). Remove from heat. Add Mozzarella ball and let stand, turning occasionally, until softened and warmed through, but not melted, about 15-20 minutes. Gently warm water again, if needed. 

Pat Mozzarella dry; place into a shallow dish. Top with chili crisp and serve with warm baguette slices and a sharp knife for slicing. Serve with extra bread to soak up extra flavoured oil. 


Find more tasty recipes at saputo.ca!

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