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Golden Crunch Mozzarella Bombs

These Golden Crunch Mozzarella Bombs are a flavor-packed appetizer, combining gooey cheese with a sweet and spicy cherry tomato chili jam, all wrapped in crispy kataifi dough.
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Prep Time 30 minutes
Cook Time 48 minutes
Total Time 1 hour 18 minutes
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: Italian, Mediterranean
Calories: 290
Ingredients Method Notes

Ingredients
  

For the Mozzarella Bombs
  • 1 large fresh mozzarella ball, 12 oz
  • 4 oz low-moisture mozzarella, shredded
  • 2 tbsp olive oil for coating
  • 1 tsp dried oregano
  • ½ tsp garlic powder
  • ¼ tsp cracked black pepper
  • 8 oz kataifi shredded phyllo dough, thawed
  • ½ cup unsalted butter, melted
  • 2 tbsp olive oil for kataifi mixture
  • 1 tsp garlic powder for kataifi mixture
  • ½ tsp flaky sea salt for kataifi mixture
For the Cherry Tomato Chili Jam
  • 3 cups cherry tomatoes
  • 1 small head garlic, peeled
  • 3 tbsp olive oil
  • 3 tbsp brown sugar
  • 2 tbsp balsamic vinegar
  • 1 tbsp red chili flakes
  • 1 tsp smoked paprika
  • 1 tsp fresh thyme leaves
  • 1 tsp lemon zest
  • ½ tsp flaky sea salt
For the Hot Honey Drizzle
  • ⅓ cup wildflower honey
  • 1 tsp red chili flakes
  • ½ tsp smoked paprika
  • 1 tsp lemon juice
  • pinch flaky sea salt
Garnishes
  • to taste Fresh torn basil leaves
  • to taste Fresh lemon zest curls
  • to taste Cracked black pepper
  • to taste Flaky sea salt

Method
 

Preparation of Cherry Tomato Chili Jam
  1. Preheat your oven to 400°F (200°C) and toss the cherry tomatoes with garlic, olive oil, brown sugar, balsamic vinegar, red chili flakes, smoked paprika, thyme, and flaky sea salt on a tray.
  2. Roast those tomatoes for about 30 minutes until they are blistered and jammy.
  3. Smash the tomatoes lightly with a fork and stir in fresh lemon zest.
Preparation of Mozzarella Bombs
  1. Pat the fresh mozzarella ball dry and encase it completely with the shredded mozzarella.
  2. Coat the mozzarella ball with olive oil, dried oregano, garlic powder, and cracked black pepper.
  3. Tear the kataifi dough into loose threads and toss with melted butter, olive oil, garlic powder, and flaky sea salt.
  4. Lay the kataifi on plastic wrap and place the mozzarella ball in the center. Wrap the kataifi around it tightly.
Baking
  1. Bake the mozzarella bomb at 425°F (220°C) for about 18 minutes until golden brown and crispy.
Preparing the Hot Honey Drizzle
  1. Whisk wildflower honey with red chili flakes, smoked paprika, lemon juice, and a pinch of flaky sea salt.
Serving
  1. Serve the roasted cherry tomato chili jam on a chic plate with the crispy mozzarella bomb on top, drizzled with hot honey and garnished with fresh basil, lemon zest, cracked black pepper, and flaky sea salt.

Notes

For extra flavor, blend in your favorite herbs into the kataifi mixture. You can also use a mix of cheeses for a fusion of flavors.