2 tablespoons extra virgin olive oil, plus more for drizzling
Salt, to taste
Black pepper, to taste
12 ounces fresh mozzarella, sliced
2 beefsteak tomatoes, sliced into 12 slices
Fresh basil leaves, chopped
Balsamic glaze, for drizzling
Preheat grill to 400°F.
Toss pierogies with olive oil and season with salt and pepper to taste.
Grill pierogies for 10 minutes, turning halfway through, until soft and fully cooked.
In a 10-inch seasoned cast iron skillet, alternate layering grilled pierogies, tomato slices, and mozzarella slices on an angle. Drizzle with olive oil then place skillet on the grill and warm until cheese begins to melt.
Sprinkle with chopped basil. Serve with balsamic glaze.
4 Cheese Medley
If you’ve ever said, “More cheese, please,” you’ll love these — Parmesan, Cheddar, Romano, and Swiss cheeses with creamy whipped potatoes, packed in pasta!
Try Mrs. T’s Four Cheese Medley Pierogies sautéed in butter with onions, sauerkraut and kielbasa for a tasty traditional treat!