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Smoked Mozzarella Spread with Flatbread Crackers

F&W's Marcia Kiesel likes to whiz smoked mozzarella in the food processor with sun-dried tomato pesto and olive oil.

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  • Total Time:
  • Servings: 10

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  • 1 pound smoked mozzarella, coarsely chopped
  • 1/4 cup plus 1 tablespoon extra-virgin olive oil
  • 3 tablespoons sun-dried tomato pesto
  • 1 tablespoon chopped parsley
  • Salt and freshly ground pepper
  • Flatbread crackers, for serving


  1. In a food processor, combine the mozzarella, olive oil and pesto and process to a coarse paste. Scrape into a bowl. Stir in the parsley and season with salt and pepper. Serve with flatbread crackers.
Contributed By Photo © Lucy Schaeffer Published November 2007

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