There is nothing quite like the taste of a fresh, juicy tomato, combined with creamy Mozzarella and fragrant basil. This is what makes Caprese Salad one of the most iconic summer dishes. Here is an easy and delicious recipe for the freshest Italian Caprese Salad that is sure to impress.

Star Ingredient

Mozzarella

Mozzarella cheese is a white pasta filata cheese that originated in Italy. It is traditionally made from the milk of water buffaloes, although cow’s milk is also commonly used. The cheese is known for its stringy, elastic texture and mild, slightly tangy flavour.

It is often used as a topping for pizzas, as well as in salads, sandwiches, and pasta dishes. Moreover, this Italian classic is a good source of protein and calcium, but also high in sodium and saturated fat, so should be consumed in moderation.

For this Caprese salad, or any Italian salad, you will want to choose a fresh ball of Mozzarella rather than a dried commercial one. This is because you will need to extra moisture to elevate your salad. Having said that, you can use either Buffalo Mozzarella or the cow’s milk version, Fior di Latte.

Scroll to the bottom to find the full list of ingredients and detailed recipe.

READ MORE: Why Fior di Latte is a worthy alternative to Buffalo Mozzarella →

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In conclusion, Caprese Salad is a classic summer dish that is both refreshing and delicious. This easy recipe is perfect for anyone who wants to enjoy the flavours of the Mediterranean at home. With just a few simple ingredients, you can create a healthy and satisfying dish that is sure to impress your guests. Give this recipe a try and enjoy the taste of summer!

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Freshest Caprese Salad

Refreshing Italian salad with cheese, tomatoes and basil

Course Appetizer, Salad

Cuisine Italian

Keyword Spring, Summer

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 4

Calories 255kcal

Ingredients

• 5 tomatoes ripe and large
• 250 g Mozzarella
• 1/2 cup basil fresh
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• salt to taste
• black pepper to taste

Instructions

• Start by slicing the tomatoes and Mozzarella cheese into even slices. Arrange them on a large platter, alternating between the tomato and cheese slices.
  5 tomatoes, 250 g Mozzarella
• Next, add the fresh basil leaves on top of the tomato and cheese slices.
  1/2 cup basil
• Drizzle the olive oil and balsamic vinegar over the salad.
  2 tbsp olive oil, 1 tbsp balsamic vinegar
• Finally, sprinkle it with salt and black pepper to taste.
  salt, black pepper
• Serve immediately.

Notes

One of the key things to remember when making Caprese Salad is to use high-quality ingredients. Use fresh, ripe tomatoes, good quality mozzarella cheese, and fresh basil leaves. Also, make sure to use a good quality olive oil and balsamic vinegar.

The post Freshest Italian Caprese Salad appeared first on Cheese Atlas.

We all love a heart-warming sweet potato soup on a cold winter day right? Take your soup and croutons game to the next level with this Sweet Potato Soup with Gorgonzola Toast recipe inspired by delicious.

Star Ingredient

Gorgonzola Dolce

Gorgonzola dolce is a soft and creamy blue cheese that originates from the Lombardy region of Italy. It is made from cow’s milk and is aged for around two to three months, resulting in a milder and sweeter flavour compared to other types of Gorgonzola.

READ MORE: Why Gorgonzola Dolce is Italy’s most decadent blue cheese →

Other Ingredients

• Onion, halved and unpeeled
• Garlic Bulb, halved crossways
• Vegetable Stock
• Smoked Almonds, chopped
• Mint Leaves, finely chopped
• Sourdough Bread

Scroll to the bottom to find the full list of ingredients and detailed recipe.

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Heart-Warming Sweet Potato Soup with Gorgonzola Toast

We all love a heart-warming sweet potato soup on a cold winter day right? Take your soup and croutons game to the next level with this Sweet Potato Soup with Gorgonzola Toast.

Course Main Course

Cuisine Italian

Keyword Blue cheese, Winter

Prep Time 15 minutes minutes

Cook Time 2 hours hours

Total Time 2 hours hours 15 minutes minutes

Servings 4 people

Calories 238kcal

Ingredients

• 1 kg sweet potato
• 1 onion unpeeled, halved
• 1 bulb garlic halved crossways
• 1 L vegetable stock
• 80 g smoked almonds chopped
• ½ cup mint leaves finely chopped
• 4 slices seeded sourdough bread 1.5cm thick
• 120 g Gorgonzola Dolce

Instructions

• Preheat your oven to 180°C. Grease a baking tray and line it with brown baking paper.
• Poke shallow holes in the sweet potato using a fork and place them on a tray with onion, cut side down. Roast in oven for 30 minutes before adding the garlic. Roast for a further 60 minutes, turning at the 30 minute mark.
• Peel the onion skin off and discard. Then, squeeze the garlic flesh from skin into a blender. Working in batches, add onion, sweet potato and stock, and blend until smooth. Afterwards, transfer to a saucepan over medium-high heat and cook, stirring occasionally, until hot.
• Combine almond and mint in a bowl and set aside.
• Meanwhile, to make the Gorgonzola toast, preheat your oven grill to high and line a baking tray with foil.
• Place sliced sourdough bread on a prepared tray and grill for 2 minutes or until toasted. Turn and grill, checking regularly, for 90 seconds or until almost toasted. Top with Gorgonzola and grill for a further 90 seconds or until the cheese starts to melt.
• Divide soup among serving bowls and scatter some almond mixture over toast and soup. Top soup with extra mint leaves and serve immediately.

The post Heart-Warming Sweet Potato Soup with Gorgonzola Toast appeared first on Cheese Atlas.

Looking for the ultimate guilt-free Italian dessert? Our Italian Lemon & Ricotta Cake recipe will give you a light and fluffy cake that you can munch on all day.

15 min prep | 40 min cook | 55 min total

Cheeses you can use

Bûche de Montrésor

Monet

Alba Ricotta: Traditionally Made in Melbourne

Bûche de Montrésor

Monet

Alba Ricotta: Traditionally Made in Melbourne

Recipe card

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Light Italian Lemon & Ricotta Cake

Fluffy and light cake that celebrates Ricotta

Course Dessert

Cuisine Italian

Keyword Summer

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 12 slices

Calories 217kcal

Ingredients

• 3 whole eggs free range
• 150 g caster sugar
• 200 g Ricotta well drained
• 4 tbsp extra virgin olive oil
• 70 g almond meal
• 210 g self-raising flour
• lemon zest from 2 lemons
• 1 tsp vanilla extract
• icing sugar for dusting

Instructions

• Preheat the oven to 170°C (340°F). Butter and flour oven-proof tin.
• In a large bowl, beat the eggs with the sugar until pale and creamy. Add the Ricotta and olive oil and mix until smooth.
• Gently fold in the almond meal and flour, then add the lemon zest and juice, and vanilla extract.
• Pour the batter into the prepared tin and bake at 170°C (340°F) for about 35–40 minutes or until a skewer inserted into the middle comes out clean.
• Allow to cool completely in the tin before turning out onto a plate. Dust with icing sugar and serve as it is.

The post Light Italian Lemon & Ricotta Cake appeared first on Cheese Atlas.

Why You Need Our Recipe

• Satisfy your dessert cravings: This Tiramisu recipe offers a delightful balance of flavours and textures, combining the sweetness of Mascarpone with the boldness of coffee-soaked ladyfingers. It’s the perfect dessert to satisfy your cravings for a decadent and indulgent treat.
• Impressive yet easy: Impress your guests with this homemade Tiramisu that looks and tastes like it’s straight from an Italian bakery. Despite its elegant appearance, this recipe is surprisingly simple to follow, allowing even novice bakers to create a showstopping dessert.
• Versatile crowd-pleaser: Tiramisu is a versatile dessert that appeals to a wide range of palates. Whether you’re hosting a dinner party or bringing a dish to a potluck, this recipe is a guaranteed crowd-pleaser that will have everyone asking for seconds.

About Tiramisu

Tiramisu is a classic coffee-flavoured dessert that originates in Veneto, Italy. Actually, tiramisu in Italian means “cheer me up” and it sure is a fitting name for this dish.

Earliest mentions of this dessert date to the late 1960s. As a matter of fact, the obituary for local restaurateur Ado Campeol report that he invented Tiramisu at his restaurant Le Beccherie in Treviso.

Presently, it is made and enjoyed all around the world. And adaptations of the original recipe include cheesecakes, panettone and gelato.

Star Ingredient

Mascarpone

Mascarpone is a popular Italian cheese that is renowned for its creamy texture and subtle flavour. This cheese has gained popularity worldwide and is used in a wide range of culinary applications, from savoury dishes to sweet desserts.

READ MORE: Why Mascarpone is the ultimate Italian dessert cheese →

Other Ingredients

• Egg Yolks, large
• Sugar
• Heavy Whipping Cream
• Italian Ladyfingers Biscuits (known as Savoiardi)
• Espresso, cold (or other strong coffee)
• Coffee-Flavoured Liqueur (e.g. Kahlua)
• Unsweetened Cocoa, for dusting

Scroll to the bottom to find the full list of ingredients and detailed recipe.

Prepping Tips

To ensure your Tiramisu turns out perfect every time, consider these helpful tips:

• Brew strong coffee: Prepare a robust espresso or strong coffee to infuse the ladyfingers with rich flavour. Alternatively, you can use instant coffee dissolved in hot water.
• Bring Mascarpone to room temperature before mixing: This will help it mix in easier. Take it out of the refrigerator as you gather ingredients to make the recipe.
• Allow time for melding: Tiramisu is best when it has time to chill and allow the flavours to meld together. Prepare it a day in advance if possible, or at least 4-6 hours before serving.

Complete Recipe Steps

1. Combine egg yolks and sugar in a double boiler, over boiling water using a whisk. Reduce heat to low, and cook for about 10 minutes, stirring constantly with a wire whisk. This is your sabayon, remove from the heat and continue to whip yolks until thick and lemon-coloured.
2. Allow to cool briefly before adding room temperature Mascarpone to whipped yolks. Mix until well combined.
3. In a separate bowl, use an electric mixer to whip the heavy cream until it forms stiff peaks. Then, gently fold the whipped cream into the Mascarpone sabayon mixture.
4. Mix the cold espresso with the coffee liquor and dip the ladyfingers into the mixture just long enough to get them wet. It is very important to not soak them!
5. Arrange the ladyfingers in the bottom of a 9-inch square baking dish or glass container. Spoon half the Mascarpone cream filling over the ladyfinger biscuits.
6. Repeat process with another layer of ladyfingers. Add another layer of Tiramisu cream. Then, refrigerate for at least 4 hours.
7. Finally, dust your Tiramisu with cocoa just before serving.

How to Serve Tiramisu

To serve the Tiramisu, slice it into squares and carefully transfer each portion onto dessert plates.

Garnish with a sprinkle of cocoa powder or grated chocolate for an extra touch of elegance. Tiramisu pairs wonderfully with a hot cup of freshly brewed coffee or a glass of sweet dessert wine.

Recipe FAQs

There are some of the most frequently asked questions about this amazing dish.

Can I use something other than ladyfingers?

If you cannot find ladyfingers, you can substitute them with sponge cake or even shortbread cookies. However, keep in mind that ladyfingers provide the ideal texture and flavour for authentic Tiramisu.

Can I make Tiramisu without alcohol?

Absolutely! You can omit the coffee liqueur from the coffee soak and still achieve a delicious Tiramisu. The coffee flavour will still infuse the ladyfingers beautifully.

How long can I store Tiramisu?

Tiramisu can be stored in the refrigerator for up to 3-4 days. However, for the best taste and texture, it is recommended to consume it within the first 1-2 days.

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With this homemade Tiramisu recipe, you have the power to create an irresistible Italian dessert that will amaze and delight everyone who takes a bite. Embrace the magic of Mascarpone, coffee and cocoa as they come together in perfect harmony.

So, grab your apron, gather the ingredients, and embark on a delightful journey to create a Tiramisu that will be remembered long after the last spoonful is devoured.

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Easiest Italian Tiramisu

Tiramisu is a classic Italian dessert that originated in the region of Veneto. It celebrates Mascarpone cheese, coffee and chocolate.

Course Dessert

Cuisine Italian

Keyword Summer

Prep Time 30 minutes minutes

Cook Time 10 minutes minutes

Resting Time 4 hours hours

Total Time 4 hours hours 40 minutes minutes

Servings 9 serves

Calories 490kcal

Equipment

• Double boiler
• Wire whisk
• Electric mixer

Ingredients

• 6 egg yolks large
• 100 g caster sugar
• 250 g Mascarpone cheese
• 237 ml heavy whipping cream
• 1 cup espresso coffee cold
• ½ cup coffee flavoured liqueur e.g Kahlua
• 30 Italian Savoiardi ladyfinger biscuits
• 1 tbsp unsweeted cocoa powder for dusting

Instructions

• Combine egg yolks and sugar in a double boiler, over boiling water using a whisk. Reduce heat to low, and cook for about 10 minutes, stirring constantly with a wire whisk. This is your sabayon, remove from the heat and continue to whip yolks until thick and lemon-coloured.
  6 egg yolks, 100 g caster sugar
• Allow to cool briefly before adding room temperature Mascarpone to whipped yolks. Mix until well combined.
  250 g Mascarpone cheese
• In a separate bowl, use an electric mixer to whip the heavy cream until it forms stiff peaks. Then, gently fold the whipped cream into the Mascarpone sabayon mixture.
  237 ml heavy whipping cream
• Mix the cold espresso with the coffee liquor and dip the ladyfingers into the mixture just long enough to get them wet. It is very important to not soak them!
  1 cup espresso coffee, ½ cup coffee flavoured liqueur, 30 Italian Savoiardi ladyfinger biscuits
• Arrange the ladyfingers in the bottom of a 9-inch square baking dish or glass container. Spoon half the Mascarpone cream filling over the ladyfinger biscuits.
• Repeat process with another layer of ladyfingers. Add another layer of Tiramisu cream. Then, refrigerate for at least 4 hours.
• Finally, dust your Tiramisu with cocoa just before serving.
  1 tbsp unsweeted cocoa powder

Notes

To ensure your Tiramisu turns out perfect every time, consider these helpful tips:

• Brew strong coffee: Prepare a robust espresso or strong coffee to infuse the ladyfingers with rich flavour. Alternatively, you can use instant coffee dissolved in hot water.
• Bring Mascarpone to room temperature before mixing: This will help it mix in easier. Take it out of the refrigerator as you gather ingredients to make the recipe.
• Allow time for melding: Tiramisu is best when it has time to chill and allow the flavours to meld together. Prepare it a day in advance if possible, or at least 4-6 hours before serving.

The post Easiest Italian Tiramisu appeared first on Cheese Atlas.

Why You Need Our Recipe

• Cheese Lover’s Paradise: If you can’t resist the allure of cheese, this Quattro Formaggi Pizza is a must-try. It boasts not one or two, but four exquisite cheeses, making it the ultimate treat for cheese aficionados.
• Easy and Fun to Make: Whether you’re a seasoned chef or a novice in the kitchen, this pizza recipe is straightforward and enjoyable to prepare. With a handful of ingredients and a little effort, you’ll have a delectable homemade pizza in no time.
• Versatile and Impressive: Hosting a get-together or a casual dinner with friends? Quattro Formaggi Pizza is an excellent choice. Its distinctive flavours and elegant presentation will earn you compliments and admiration from your guests.

About Quattro Formaggi Pizza

Quattro Formaggi Pizza, also known as Four Cheese Pizza, originates from Italy, the land of pizza perfection. As the name suggests, this pizza is topped with four different types of luscious cheeses, creating a harmonious symphony of flavours. The combination of creamy Mozzarella, tangy Gorgonzola, nutty Parmigiano Reggiano, and velvety Fontina makes every bite an unforgettable experience.

Italians make this pizza either rossa (with tomato paste) or bianca (without tomato).

Star Ingredients

Undoubtedly, the star of this pizza is the blend of four exquisite cheeses: Mozzarella, Gorgonzola, Fontina and Parmigiano Reggiano. Each cheese contributes its unique characteristics, resulting in a luxurious and balanced cheesy indulgence.

Buffalo Mozzarella

Mozzarella is the fundamental ingredient because it helps maintain humidity throughout baking, and protects the other cheeses from the high heat of the oven. Buffalo Mozzarella is the traditional choice here, but a cow’s milk version called Fior di Latte might be more accessible.

Gorgonzola Piccante

Secondly, Gorgonzola Piccante is a staple in this recipe throughout Italy. This “spicy” blue cheese from northern Italy also has a reasonable moisture content. However, its main role is to add depth of flavour to the pizza.

Fontina & Parmigiano Reggiano

To round up the classic four, Fontina provides extra melt, and Parmigiano Reggiano adds a bit of crunch. Moreover, the king of Italian cheeses also adds a little bit of sweetness and fruitiness to the dish.

Some other cheeses

While those four cheeses make up the traditional recipe for Quattro Formaggi Pizza, there are many more cheeses that can be used. Effectively, depending on the region, Italians also use one or more local cheeses such as Pecorino, Ricotta, Crescenza, Robiola, Taleggio, Provolone, Caciocavallo and Asiago

Other ingredients

• Tipo 00 flour, plain
• Dried yeast
• Semolina flour, for dusting
• San Marzano tomatoes, crushed

Prepping Tips

• Allow the pizza dough to rest and rise adequately, following the package instructions or your homemade recipe. This step ensures a soft and airy crust.
• Grate or shred the cheeses ahead of time for easy and quick assembly.
• Experiment with different cheese ratios to find your perfect blend of flavours.

Complete Recipe Steps

1. To start, mix the flour, salt and yeast in a bowl making sure to put the salt and yeast at opposite sides.
2. Make a well in the middle and pour in water and olive oil. Mix thoroughly until a scraggy dough forms. If the dough is too sticky, you can use a little more flour.
3. Dust a clean section of your kitchen bench with a little flour and knead the dough for around 10 minutes until it’s smooth and elastic. If you lightly press your finger on the ball of dough it should spring back up easily.
4. Coat a large clean bowl with ½ tablespoon of olive oil. Shape the dough into a ball and place in the bowl. And rub the top of the dough with a small amount of olive oil.
5. Cover with beeswax wrap and leave in a warm place for up to 4 hours. Or until the dough has tripled in size.
6. Pre-heat the oven to 450°F/230°C and add your baking trays to heat up.
7. Cut the dough into 2 or 4 depending on how big you want your pizza. Then either roll out on a lightly floured surface with a rolling pin.
8. Remove the baking tray from the oven and sprinkle with semolina or flour. Afterwards, carefully place the pizza dough on top.
9. Spread the pizza base evenly with San Marzano tomato sauce and sprinkle with even amounts of cheese. Bake until melted, bubbling and golden (around 10-15 minutes).

Serving Guide

Quattro Formaggi Pizza is best enjoyed fresh out of the oven. Cut it into wedges or squares and serve as a delightful appetizer, a delectable main course, or as a party treat for your friends and family.

Recipe FAQ’s

There are some of the most frequently asked questions about this amazing dish.

Printable Recipe Card

Indulge in the delightful world of cheese with our irresistible Quattro Formaggi Pizza. This easy-to-make, cheesy masterpiece will satisfy your cravings and impress your guests at any gathering.

So, fire up your oven, gather your ingredients, and get ready to experience a slice of Italian heaven right in your home!

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Quattro Formaggi Pizza

A celebration of Italian cheese

Course Main Course

Cuisine Italian

Keyword Party, Summer

Prep Time 3 hours hours

Cook Time 15 minutes minutes

Total Time 3 hours hours 15 minutes minutes

Servings 12 serves

Calories 295kcal

Ingredients

Pizza dough

• 4 cups plain flour tipo 00
• 2 tsp dried yeast fast action
• 320 ml water lukewarm
• 1 tbsp olive oil
• 1 pinch salt
• ½ tsp sugar
• semolina flour for dusting

Toppings

• 2 balls Buffalo Mozzarella grated
• 100 g Gorgonzola Piccante crumbled
• 100 g Fontina grated
• 50 g Parmigiano Reggiano grated
• 200 g crushed San Marzano tomatoes strained
• 1 pinch black pepper

Instructions

Making the pizza dough

• To start, mix the flour, salt and yeast in a bowl making sure to put the salt and yeast at opposite sides.
• Make a well in the middle and pour in water and olive oil. Mix thoroughly until a scraggy dough forms. If the dough is too sticky, you can use a little more flour.
• Dust a clean section of your kitchen bench with a little flour and knead the dough for around 10 minutes until it's smooth and elastic. If you lightly press your finger on the ball of dough it should spring back up easily.
• Coat a large clean bowl with ½ tablespoon of olive oil. Shape the dough into a ball and place in the bowl. And rub the top of the dough with a small amount of olive oil.
• Cover with beeswax wrap and leave in a warm place for up to 4 hours. Or until the dough has tripled in size.

Baking the pizza

• Pre-heat the oven to 450°F/230°C and add your baking trays to heat up.
• Cut the dough into 2 or 4 depending on how big you want your pizza. Then either roll out on a lightly floured surface with a rolling pin.
• Remove the baking tray from the oven and sprinkle with semolina or flour. Afterwards, carefully place the pizza dough on top.
• Spread the pizza base evenly with San Marzano tomato sauce and sprinkle with even amounts of cheese. Bake until melted, bubbling and golden (around 10-15 minutes).

The post Classic Italian Quattro Formaggi Pizza appeared first on Cheese Atlas.

Parmigiano Reggiano is the king of Italian cheeses. And what better way to cook with it than this Springtime Parmigiano Reggiano & Onion Tart. This simple recipe has been endorsed by the Parmigiano Reggiano Consortium in Italy.

10 min prep | 30 min cook | 55 min total

From northern Italy

Provolone Valpadana

Crescenza: The Ultimate Italian Fresh Cheese

Parmigiano Reggiano: King of Italian Cheeses

Provolone Valpadana

Crescenza: The Ultimate Italian Fresh Cheese

Parmigiano Reggiano: King of Italian Cheeses

Recipe

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Parmigiano Reggiano & Onion Tart

A simple puff pastry recipe that celebrates Parmigiano Reggiano

Course Appetizer

Cuisine Italian

Keyword Spring

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Resting Time 15 minutes minutes

Total Time 55 minutes minutes

Servings 6 people

Calories 155kcal

Equipment

• Oven

Ingredients

• 50 g butter unsalted
• 1 kg red onion peeled and sliced lengthways
• 1 pack puff pastry rolled and buttered
• 1 egg beaten with a pinch of salt
• 1 tbsp fresh thyme leaves only, picked from 6-8 sprigs
• 100 g Parmigiano Reggiano
• rock salt to taste
• freshly ground black pepper to taste
• olive oil
• plain flour

Instructions

• Pre-heat the oven to 180°C (fan).
• Melt the butter in a heavy pan and sauté the onions over a low to medium heat, stirring frequently, until completely softened.
  50 g butter, 1 kg red onion
• Season with salt and pepper during and then check the seasoning at the end, as the eventual sweetness of the onions needs enough salt to balance the taste.
  rock salt, freshly ground black pepper
• Whilst the onions are cooking, prepare the pastry base. Oil an approx. 35cm x 25cm baking dish and dust with flour. Unroll the pastry and place on the baking sheet.
  1 pack puff pastry, olive oil, plain flour
• With a sharp knife, score a 1-2 cm border around the edge of the pastry and prick within the border with a fork. Brush the border with egg.
  1 egg
• Bake at 180°C (fan) for 20 minutes. When removed it should be golden and puffed up
• Increase the oven to 200°C (fan). Spoon the cooked red onions onto the pastry, within the border. The weight of the onions will collapse the pastry but it will be cooked properly. Cover the onions with the Parmigiano Reggiano then sprinkle the thyme leaves on top
  100 g Parmigiano Reggiano, 1 tbsp fresh thyme
• Give the border another egg wash then return to the oven for 10 minutes. Remove when lightly browned on top.

Notes

The tart is best served after it’s been out of the oven for 15-30 minutes to allow to cool a little. Cut into four or six pieces and serve with a simple dressed green salad.

The post Springtime Parmigiano Reggiano & Onion Tart appeared first on Cheese Atlas.