Whipped Mozzarella with Honey Drenched Sun Dried Tomatoes

This Whipped Mozzarella with Honey Drenched Sun-dried Tomatoes recipe carries a little bit of a pizza vibe (sun-dried tomatoes tend to do that, always) but it also has notes of caprese salad running all over it. But caprese salad is something that really is only best eaten in the late summer months, when tomatoes are at their finest – at their peak. I love using sun dried tomatoes (the darling of the 90s food trend scene) because not only are they always good, and always in season – but they’re the most delicious iteration of a tomato ever.

Super sweet, tangy, bright, and perfect with this whipped mozzarella, a simple blending of pureed sun-dried tomatoes and some sweet honey make for the perfect accompaniment to the fluffy cloud of pesto-spiked mozzarella.

Tips and tricks for this Whipped Mozzarella with Honey Drenched Sun Dried Tomatoes

This is such an easy and straightforward recipe that there isn’t a whole lot to say about it so far as tips and tricks go, honestly. But I will say that you should take care to not go overboard when adding water to the whipped mozzarella portion of today’s program.

As with my (fan favorite!) whipped feta and goat cheese recipe, this recipe requires the use of just a splash of water (a splish, maybe?) to really get things rolling, and to help your blender do its thing. I typically find it necessary to add water, but if you’re having success getting things to blend without it – I say just leave it out.

Also, no need to reach for the “good honey.” The honey is going to really help the inherent sweetness of the sun-dried tomatoes come out to play. It’s a wonderful supporting character in this case, but there is no need to use anything fancy or pricy here. The tomatoes really get top billing, and will absolutely outshine the honey, so I say go for the best quality tomatoes you can find, and stick with basic, affordable, everyday honey.

I sort of wish I’d called this blog, Everyday Honey. Maybe I’ll do a cookbook with that title someday. What do you think?

What you’ll need

12 oz. fresh mozzarella cheese (cut into slices or small pieces for easy blending)

8 oz. ricotta

Salt, as needed

2 heaping TBSP pesto (I always recommend Rana brand)

8.5 oz. jar of sun-dried tomatoes packed in oil (see note)

2 to 3 TBSP honey

Serving suggestion: bagel chips. Toasted crostini, breadsticks, assorted crackers, raw zucchini slices

How to make this whipped mozzarella with honey-drenched tomatoes

Put the mozzarella, ricotta, pesto, and 2 TBSP water in a blender and pulse/blend until nice and creamy. If you need to add a little more water to get things moving – go for it, but just a small bit at a time. You only want to add water to help the blender do its thing. 

Season with salt to taste, and smooth/spread onto a plate or platter. Wash out the blender. 

Add the sundried tomatoes to the blender, along with 2 TBSP of the oil in which they were packed* (see note). Add the honey and blend until a chunky paste-like mixture forms. Pile this on top of the whipped mozzarella and serve with the dipping vehicle(s) of your choice. 

NOTE: If you can’t find sun-dried tomatoes in oil, just add a little olive oil to the blender, about 1 to 2 TBSP should do. 

If you like the looks of this Whipped Mozzarella with Honey Drenched Sun Dried Tomatoes, you might also enjoy:

Whipped Feta and Goat Cheese with Hot Honey

Hot Corn Dip with Chorizo

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