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Braai like an Italian with this Galbani braai spread

Celebrate the holiday season in true South African style – gathered around the braai feasting on this delicious Italian Galbani braai spread!

Grilled fresh mozzarella and veg skewers

SERVES 8-10 // COOKING TIME 35 min

¼ cup olive oil
2 garlic cloves, minced
4 tsp lemon juice
2 tbsp thyme, chopped
2 yellow peppers, chopped
2 red peppers, chopped
2 red onions, thickly sliced
2½ cups halved mushrooms
4 balls Galbani fresh mozzarella

1. In a bowl, mix together olive oil, garlic cloves, lemon juice and thyme. Season to taste.
2. Toss yellow peppers, red peppers, red onions and mushrooms in the mixture.
3. Use the veggies to create 4 colourful skewers and braai them for 3-4 minutes on each side, until cooked.
4. Remove a third of the veggies from each skewer.
5. Roll 4 balls Galbani fresh mozzarella in flour and thread a ball onto each skewer. Replace the veggies that were removed earlier.
6. Braai over hot coals for a minute, until soft and charred. Serve immediately.

Galbani and tomato bruschetta

SERVES 8-10 // COOKING TIME 30 min

2 loaves rustic bread, sliced
2 tbsp olive oil, plus extra
Garlic cloves, halved, totaste
2½ cups baby tomatoes, sliced
4 tbsp basil, chopped, plus extra to serve
Zest and juice of 1 lemon
Salt and black pepper
3 balls Galbani fresh mozzarella, torn

1. Brush the bread slices with olive oil. Braai each slice over red hot coals for 2-3 minutes on each side, until golden brown.
2. Rub the sides of each slice with the garlic.
3. Toss together baby tomatoes,  basil, lemon zest and juice, and 2 tbsp olive oil. Season with salt and black pepper.
4. Spoon onto the toasted bread and top with Galbani fresh mozzarella balls. Garnish with basil leaves and drizzle with extra olive oil, if desired.

Double-cheese tart


1 roll puff pastry
1 ball Galbani yellow mozzarella, grated
4 tbsp parsley, finely chopped
½ cup blanched peas
2 tbsp olive oil
2 tbsp mint
12 stalks asparagus, braaied
4 baby marrow ribbons, braaied
Salt and pepper
1 ball Galbani fresh mozzarella, sliced

1. Preheat oven to 200°C. Unroll the roll puff pastry and cut into two squares.
2. Lightly score a border 2 cm from the edge of each pastry square and prick the middle a few times with a fork.
3. Bake for 15 minutes, until just golden. Press down the middle and fill with the grated Galbani yellow mozzarella and parsley.
4. Bake again for 5 minutes, until the cheese is bubbling.
5. Toss together blanched peas, olive oil and mint.
6. Arrange this mixture, along with the braaied asparagus stalks and baby marrow ribbons. Season with salt and pepper. Top with sliced Galbani fresh mozzarella.

Add some meat to your Galbani spread!
Perfectly braai 1 kg boerewors to your liking. Serve it with some tomato chutney on the side and garnish with basil.

Recipes & styling: Chiara Turilli
Photography: Gareth van Nelson //

This traditional caprese salad will make another tasty side to your Galbani spread!


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