Fresh Mozzarella Roulade with Sun-dried Tomato Pesto

I do love to make fresh, homemade mozzarella.  (Please see Making Pizza from Scratch, Totally for more information about making your own cheese.)

And, I love a good challenge.

My better-half is always ready to challenge me with a new dish he has eaten, seen, or even simply heard about.

Food brings us together.  Thank goodness, because “on paper” we look like polar opposites.

Let me explain.

  • During an election, we generally cancel each others’ votes.
  • He is analytical and logical;  I am more emotional and artsy.
  • He is left brain; I am right brain.
  • I listen to NPR.   He has been known to listen to more, shall I say, rightish radio stations.

Which leads me to this challenge.   One of the only shows on his radio station I listen to is a foodie show from one of our local culinary colleges.   OK Foodie highlights area chefs every week and hosts a live audience that gets to eat and drink (each food is paired with the perfect wine).

Last weekend, he listened to his station all weekend and caught his foodie show without me.   That evening, he proceeded to describe a dish he had only heard about from the show—a rolled mozzarella-pesto dish.  (This is unusual because he dislikes pesto.)   He did a great job explaining the dish to me, but I did go to the show’s website in search for a picture (and possibly a recipe).

I found a pic:

The chef's version. Credit goes to Chef James Shrader of The Palace Cafe in Tulsa, OK. Fresh Mozzarella Roulade with Basil and Sun-dried Tomato Pesto on a Sun-dried Tomato Focaccia Toast. (Picture credit to OK Foodie).

I did not find a recipe.  So, here is what I created.

Fresh Mozzarella Roulade with Sun-dried Tomato Pesto

8 oz. sun dried tomatoes (julienne-cut)
1/2 c. basil
2 T. pine nuts
1 large clove garlic, smashed
4-5 T. extra virgin olive oil
fresh mozzarella

Place dried tomatoes, basil, pine nuts, and garlic in food processor and pulse.

Add oil while processor is running.  Set aside.

I used these kind of dried tomatoes. If you use those canned in oil, omit the olive oil.

This pesto is more tomato than basil. I used no Paremesan because it would be wrapped up in mozzarella.

Make (or buy) fresh mozzarella.  I made my own using ingredients from my mozzarella kit from Ricky the Cheese Queen.   To see how easy it is to make your own cheese, check out this post.

Roll out fresh mozzarella into a 12 x 18 inch rectangle. You will roll it fairly thin. This mozzarella was just made and was easy to roll. I have no idea if store-bought "fresh" mozzarella would be this easy to roll out.

Spread pesto on rolled out mozzarella.

Roll up tight.

Roll roulade in plastic wrap and twist ends of wrap.

Refrigerate over night. Slice and serve.

Serve with crostinis, water crackers, or it is even pretty tasty on its own.

My version---I think I did pretty good.

So, my hubby and I continue to make a good team.  He describes the food, suggests challenges, and eats everything I make with a smile on his face (even my disasters).   Love keeps us together, but so does food.


Note:  Please check out The Palace Cafe in Tulsa, OK if you are ever in the area.  They pride themselves in using local products.

8 comments to Fresh Mozzarella Roulade with Sun-dried Tomato Pesto

  • This looks good and really easy, which is a win in my book.

  • Nothing like enjoying food with that special someone-glad you have the same tastes in food! This was an awesome pick of his and you pulled it off nicely. This is a unique and no doubt tasty appetizer-now I am craving it!

  • Ann

    Wow – that looks SO delicious! I’ve never made my own mozzarella…but it IS on my list of things to make one day! Honey Bunny would LOVE this!

  • My husband and I tend to be opposites on many things, he’s definitely more “right” than I am, my politics are always preceded by “I feel”. He is more structured, while I’m a bit more go with the flow. but I’ve always believed that our opposites were the compliment to each other.

    I’ve never made my own mozzarella, one of these days I’ll make the plunge. I have (last week) made my own dried tomatoes. Now I just need to make the plunge with fresh mozzarella and make this dish…it really sings to me (especially with some wine).

  • Liz

    WOW, what a cool dish!!! I never knew you could roll mozzarella…and I’m so impressed you made your own. This would be a fabulous appetizer for an Italian meal, or garnish on a salad.

    My hubby and I cancel out eachother’s votes, too…not so much now as we used to, though. I think after 25 years, he’s rubbed off on me a bit~

  • Oh yum, I can see why your husband wanted you to make this. Amazing!

  • I’m blown away by the fact that you made your own mozzarella! I had some of the best I’ve never tasted in Italy, but I can imagine that fresh from your own kitchen is the pinnacle. Beautiful roll!

  • i really like your food pictures and want to invite you to try out it’s for anyone that just wants another place to submit photos and share it will other foodies. It’s still in beta version, but would love for you to start adding some photos and help get it going.