BUF - MOZZARELLA DI BUFALA - Two Appetizers and Balsamic Chicken

I was absolutely elated when walked into work to see these beauties on our shelves.  It was such a refreshing change of packaging from the other Bufala Mozzarella's we sell which is all of two, maybe three during the holidays.  The packaging itself was already a hit with me.  99.9% LEAKPROOF under normal circumstances!  

And we had never had a Bufala Mozzarella that was not in water and packaged like this.  I was anxious to get home and try them both out!   I immediately pulled out my new favorite Bufala cheeses, other recipe items purchased to add to the recipes and jumped on my laptop to go the the BufCreamery.com website.  

As I read through the website became even more impressed with our new members to our Bufala offerings.  

BUF MOZZARELLA DI BUFALA is all of the following.  

• Firstly this Bufala Mozzarella is NOT from Italy.  It is from Columbia.  Yes folk Columbian water bufalo that apparently are a bit of a class of their own over other water buffalo in Italy.  
• Lactose Free
• 58% higher levels of calcium and 43% less cholesterol found only in the milk of these Columbian water buffalo.  
• Rennet is plant based making this cheese suitable for vegetarians.
• Rich in healthy Omega 3 fats.
• Free range cattle - grass fed.

So not only is it delicious, it's a cheese your doctor can't quite say no to for your healthy diet!

And just look at this first cut of the water based option.  It was almost burrata like.  Let's play recipe!!

First up!  BALSAMIC CHICKEN CAPRESE

• One chicken breast per person.
• One container of cherry tomatoes per every two breasts.
• Balsamic vinegar and Balsamic glaze.
• Pre washed container of washed greens, this was a Arugula and Baby Lettuce mix.

1. Marinate two chicken breasts in 2 tbsp Olive oil and balsamic vinegar.  
2. Add 1 tablespoon minced garlic or more if wish.
3. Dried oregano, basil about a tbsp each.
4. Salt and black pepper and mix in a ziploc bag.  Add your chicken breasts and marinate for 30 minutes.

• Rinse and halve the cherry tomatoes.  
• 2 tbsp chopped garlic.
• Olive oil.

1. Saute halved tomatoes in olive oil until softened.  Add garlic and sprinkle with salt and pepper.  Set aside.  
2. After 30 minutes of marinating the chicken breasts, you can grill them.  I pan seared them on both sides and put in the oven at 325 for another 30 minutes as my chicken breasts were rather large.  They should temp at 160 when done.  They will continue to cook as they rest.  

Plate your greens dressed if you wish with light olive oil, salt and pepper or not.

Place cooked balsamic chicken on top of the bed of greens.  Add two slices or one per chicken breast. Top with sautéed cherry tomatoes.  Drizzle with balsamic glaze.  Very good inexpensive brands in most specialty grocery stores.  DO NOT melt the BUF Mozzarella on the chicken.  Just slice and top as you will get the best quality of the cheese and taste rather than compromising it with forced heat.

DEEEEELICIOUS!!

Best bite party skewers!  

It's a no brainer on this one.  Two delicious bites.  You just need for Caprese skewers.

• Toothpicks
• Cherry tomatoes.
• Fresh Basil leaves.
• BUF Mozzarella log.
• Balsamic glaze.

Cube the BUF log mozzarella and assemble a large leaf of basil, a cube of BUF mozzarella, a cherry tomato and thread the end of the basil leaf onto the skewer.  Drizzle with Balsamic Glaze.

And the all time classic of melon wrapped with Prosciutto di Parma and a cube of BUF mozzarella.  Skewer and serve!  

This cheese is delicious and a keeper!!  More than coffee comes out of Columbia!!