Mozzarella polenta—Rutgers University
Nicknamed “Heaven on Earth,” this versatile dish at Rutgers starts with firm slices of polenta (great use for leftovers) that’s grilled and topped with marinara and a gorgeous ball of fresh mozzarella. It’s then broiled or roasted to get super melty. Rutgers chefs change it up with cheesy grits from breakfast instead of polenta, and sauces like bechamel or veggie stock velouté.
Veggie frittata-stuffed peppers—Flik Hospitality Group, various locations
This dish has “brunch all day” written all over it. Developed by Flik’s culinary team, these sweet red bell peppers are hollowed out and placed into a muffin pan, then filled with veggies and eggs. Of course, these wouldn’t be nearly as tempting without the final touch: mozzarella for melting.
Margarita flatbread—Elon University
Flat-Out Made to Order Flatbreads, an Elon concept by Harvest Table Culinary Group, pairs freshly made dough with fresh ingredients, including mozzarella. There’s a new persimmon burrata flatbread on the scene at Flat-Out that uses mozzarella’s creamier form, burrata. And then there’s this classic margarita flatbread that keeps things simple and satisfying.