Thermomix Savoury Mozzarella Pinwheels
How cute are these? I mean...seriously. We just love our Thermomix Mozzarella recipe and you will too. Join us for our free trial and get this recipe.
Caprese salad is always a good idea, especially in summertime when the tomatoes are at their brightest and best. The mozzarella pinwheels in this recipe are fully homemade with your own cheese and really quite easy to make as well as pretty show off-ey! I hope you make them for friends. They are delicious and you can literally put any filling you can come up with to create the pinwheels. I have listed some suggestions below that I know would be amazing.
Then get yourself some great tomatoes and fresh basil and you are ready to eat. Cue the Ciabatta. Perfection.
Come join our FREE TRIAL on the Insider Club for more great recipes
The Lazy Sourdough Bakery course now baking.
The Whole Scoop Ice Cream course is churning now!
Need
-
The Pinwheels
- 1 Batch Homemade Thermomix Mozzarella Cheese fresh out of the Thermomix and still warm and stretchy Recipe
- 4-6 sun dried tomatoes chopped
- 1 Teaspoon Dry Italian Seasoning Recipe
- 1 Pinch dried red chilli flakes
- 5-6 kalamata olives, de-seeded
- Extra Virgin Olive Oil (EVOO) as needed BUY
- 1 Pinch pink salt flakes and more for the salad BUY
- a few fresh basil leaves as needed plus some more if making the caprese salad
-
The Caprese Salad
- 2 large heirloom tomatoes
- 3-4 cloves garlic slow roasted as instructed
- 30 Grams pinenuts, toasted
Do
- 1
When you remove the mozzarella from the blade as the recipe states, use a bread mat and push the still stretchy cheese into a rough rectangular shape. Roll it out as thinly as you dare using a rolling pin. If it starts to break, you have gone to far. Press it and push it with oiled hands as necessary until you have a good rectangle.
- 2
Chop or dice the sundried tomatoes and keep them in some of their oil. Spread them across the cheese and sprinkle with the dried herbs and chilli flakes.
- 3
Add the olives (broken up into pieces), a drizzle of EVOO and a sprinkle of salt.
- 4
Arrange a few basil leaves on top, then with oiled hands (which will happen anyway due to the filling being oily) carefully roll up the cheese into a log, encasing all the fillings. Tuck them in as needed and lay the cheese, seam side down on the bread mat. (You really do need one of my fave bread mats for this job.) Then wrap it tightly in the mat and lay onto a tray and refrigerate for a few hours. Slice and enjoy!
- 5
Of course, we did then go ahead and make a Caprese salad of sorts with these as they are so pretty. To make the salad, slice the tomatoes and lay them on a serving plate.
- 6
Top each slice with a slice of the mozzarella pinwheel, (be careful when cutting to cut cleanly through the filling ingredients). Smash the roasted garlic cloves on top, (you need to be careful not to over do it with the garlic!)
- 7
Sprinkle with more pink salt flakes, add the toasted pine nuts and more basil leaves. Drizzle it all with a little EVOO and let it sit at room temperature for around 30 minutes before serving.
Served with
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
