Fresh Mozzarella Roulade with Sun-dried Tomato Pesto

I do love to make fresh, homemade mozzarella. (Please see Making Pizza from Scratch, Totally for more information about making your own cheese.)

And, I love a good challenge.

My better-half is always ready to challenge me with a new dish he has eaten, seen, or even simply heard about.

Food brings us together. Thank goodness, because “on paper” we look like polar opposites.

Let me explain.

During an election, we generally cancel each others’ votes.
He is analytical and logical; I am more emotional and artsy.
He is left brain; I am right brain.
I listen to NPR. He has been known to listen to more, shall I say, rightish radio stations.

Which leads me to this challenge. One of the only shows on his radio station I listen to is a foodie show from one of our local culinary colleges. OK Foodie highlights area chefs every week and hosts a live audience that gets to eat and drink (each food is paired with the perfect wine).

Last weekend, he listened to his station all weekend and caught his foodie show without me. That evening, he proceeded to describe a dish he had only heard about from the show—a rolled mozzarella-pesto dish. (This is unusual because he dislikes pesto.) He did a great job explaining the dish to me, but I did go to the show’s website in search for a picture (and possibly a recipe).

I found a pic:

IMG_1863-WM — The chef's version. Credit goes to Chef James Shrader of The Palace Cafe in Tulsa, OK. Fresh Mozzarella Roulade with Basil and Sun-dried Tomato Pesto on a Sun-dried Tomato Focaccia Toast. (Picture credit to OK Foodie).

I did not find a recipe. So, here is what I created.

Fresh Mozzarella Roulade with Sun-dried Tomato Pesto

8 oz. sun dried tomatoes (julienne-cut)
1/2 c. basil
2 T. pine nuts
1 large clove garlic, smashed
4-5 T. extra virgin olive oil
fresh mozzarella

Place dried tomatoes, basil, pine nuts, and garlic in food processor and pulse.

Add oil while processor is running. Set aside.

I used these kind of dried tomatoes. If you use those canned in oil, omit the olive oil.

This pesto is more tomato than basil. I used no Paremesan because it would be wrapped up in mozzarella.

Make (or buy) fresh mozzarella. I made my own using ingredients from my mozzarella kit from Ricky the Cheese Queen. To see how easy it is to make your own cheese, check out this post.

Roll out fresh mozzarella into a 12 x 18 inch rectangle. You will roll it fairly thin. This mozzarella was just made and was easy to roll. I have no idea if store-bought "fresh" mozzarella would be this easy to roll out.

Roll roulade in plastic wrap and twist ends of wrap.

Refrigerate over night. Slice and serve.

Serve with crostinis, water crackers, or it is even pretty tasty on its own.

So, my hubby and I continue to make a good team. He describes the food, suggests challenges, and eats everything I make with a smile on his face (even my disasters). Love keeps us together, but so does food.

Note: Please check out The Palace Cafe in Tulsa, OK if you are ever in the area. They pride themselves in using local products.