Oh dear.

Now I know how easy it is to make mozzarella sticks, I fear I may have to make them every day. So goooood.

Honestly, the only thing better than cheese is gooey melted cheese. In breadcrumbs. Are you drooling? I am.

(no, I actually am)

And the only thing better than gooey breaded cheese is gooey breaded cheese dipped in sweet balsamic tomato jam… I’m usually not one to dilute cheesy goodness with vegetables (or fruit if you’re getting picky), but this is so good. I actually think I’m going to pass out.

Make these make these make these now please.

Pinit

Mozzarella sticks

Makes 18 mini mozzarella sticks (serves 2-3)

6 sticks of string cheese
4tbsp plain flour
1 egg
3tbsp milk
6tbsp breadcrumbs (I used shop-bought)
1/2tsp dried thyme
1/4tsp garlic granules
Black pepper

Preheat the oven to 200°C (Gas Mark 6 / 400°F). Cut each stick of string cheese into three, and lay the pieces out on a baking tray or plate. Place in the freezer while you prepare the rest of your ingredients (at least 10 minutes).

Put the flour onto a small plate, and beat the egg and milk together in a bowl. In a third dish, combine the breadcrumbs with the dried thyme, garlic granules and plenty of black pepper.

After at least 10 minutes, remove the string cheese from the freezer. Roll each piece in the flour, then dip in the egg, then roll in the breadcrumbs until well covered. For a thicker crumb, repeat the egg and breadcrumbs steps once more for each piece – I found that this also helped to stop the cheese from oozing out quite as much.

Lay the breaded cheese on a lightly greased baking sheet (I used spray oil), and place in the oven for up to 5 minutes. Keep an eye on them, because when the cheese melts it will begin to ooze out of the breadcrumbs – as soon as the crumbs are crispy, they can be taken out of the oven. Serve immediately with tomato jam.

Quick tomato jam

Makes 1 small jar

2tbsp olive oil
500g tomatoes, quartered
3 cloves garlic, finely sliced
3-4tbsp caster sugar
3tsp balsamic vinegar
1/2 tsp dried thyme

Heat the olive oil in a saucepan, and turn the heat down to low. Add the remaining ingredients, and cook gently for 15 minutes, until the tomatoes have cooked right down (press them with the back of a spoon to help them along). When the mixture is jam-like, turn the heat up and stir constantly until it has reduced down to your desired thickness.