Appetizer

Mini Mozzarella with Melon, Mini Cucumber & Elderflower

Name: Mini Mozzarella with Melon, Mini Cucumber & Elderflower
Ingredients: • 1 pack Brimi mini mozzarella (hay milk) 135 g; • 1 honeydew melon; • 1 bunch mint; • 2 Mexican mini cucumbers; • 50 ml apple cider vinegar; • A pinch of salt; • 25 ml elderflower oil

20 min

Easy

For 4 people

Refreshingly different: Mini mozzarella meets sweet melon, crisp mini cucumber, and fragrant elderflower. A light summer delight that brings sunshine to your plate – fresh, delicate, and surprising.

Here’s what you need:

For the antipasto

• 1 pack Brimi mini mozzarella (hay milk) 135 g
• 1 honeydew melon
• 1 bunch mint

For the cucumber gazpacho

• 2 Mexican mini cucumbers
• 50 ml apple cider vinegar
• A pinch of salt
• 25 ml elderflower oil

Let’s go

Preparation

Halve the honeydew melon and remove the seeds. Use a melon baller to scoop out balls.
Halve the Mexican mini cucumbers.
Place all ingredients for the gazpacho along with half of the mint in a blender and blend for 3 minutes, then strain through a cloth.
Marinate the melon balls with a little elderflower oil and salt, place them on the plate, and arrange with the Brimi mini mozzarella. Add a few extra melon pieces and garnish with mint leaves. Finally, pour the gazpacho over.

Tip!

Mexican mini cucumbers can also be replaced with regular salad cucumbers!