Save 20% Site Wide! Coupon code: HOLIDAY

$3.99 Flat Rate Shipping* Click here for details

Mozzarella Leeks with Oil and Vinegar




Leeks add just the right amount of tang to creamy mozzarella for this savory side dish.



  • 2 pounds fresh leeks, rinsed and drained (just the white parts)
  • 1 cup fresh basil leaves, rinsed and drained
  • 8 ounces mozzarella, cut into 1/4-inch thick slices 
  • 2 tablespoons olive oil
  • 1 teaspoon apple cider vinegar (with the mother)
  • Sea salt and black pepper


  1. Preheat the oven to 400°F.
  2. Boil the leeks in water with a pinch of salt for 7 to 10 minutes, or until they are cooked but still firm. Drain away the water.
  3. Put the hot leeks into a glass baking dish, and cover them with a layer of basil leaves. Lay the sliced cheese over the basil.
  4. Place the dish, uncovered, into the oven. Watch it, and when the cheese has melted and is bubbly and slightly browning, pull it out.
  5. Mix the oil and vinegar together, mix in some salt and pepper to taste, and drizzle it over the cheese.

This dish is great if served hot with a loaf of freshly baked bread. 

Ready to Learn More?



Related Articles & Recipes


Related Products

Direct Set Thermophilic Culture for Making Cheese

Direct-set Thermophilic Culture

Liquid Vegetable Rennet Vegetable Rennet
Mesophilic Starter Culture

Direct Set Mesophilic Culture

Liquid Animal Rennet Liquid Animal Rennet
Dairy Thermometer

Dairy Thermometer

Free eBook Library Access & Weekly Newsletter

Sign up today for free access to our entire library of easy to follow eBooks on creating cultured foods at home, including Lacto-Fermentation, Kombucha, Kefir, Yogurt, Sourdough, and Cheesemaking.
  • Library of eBooks for making your own cultured foods
  • Weekly newsletter filled with tips & tricks
  • Expert advice articles, recipes, and how-to videos
  • Join 180,000+ other health-conscious readers
  • We never share your information!
first name last name email address

Updating your cart...