Go Back
  • Baked tomato and Simonsberg Mozzarella tarts

    Developed by Jacques Erasmus. Serves 6

    2 rolls ready-made puff pastry
    5-6 beefsteak tomatoes, sliced
    300 g Simonsberg Mozzarella, cut into thin slices
    Salt and black pepper to taste
    1 cup basil pesto


    Preheat the oven to 200ºC. Lay out the puff pastry and cut into rectangular pieces as wide and the tomato slices. Arrange tomato and mozzarella slices alternately on the pastry and season with salt and black pepper. Bake in the oven for 12-15 minutes until the pastry is golden in colour. Serve warm with pesto spooned over. Serve with a crunchy salad.

  • Smoor snoek jaffle with Simonsberg Mozzarella

    Developed by Chef Nic van Wyk. Makes about 6 jaffles

    600 g deboned smoked snoek
    1 packet cherry tomatoes
    1 red onion
    1 garlic clove
    1 small chili
    White bread
    300g Simonsberg Mozzarella


    Tomato sauce

    Chop the red onion and chili, halve the tomatoes, mix with the sugar, salt, oil and garlic. Place on a baking tray and roast in the oven till edges of the tomatoes start to char. Blend the mixture in a food processor. Mix the snoek with half of the tomato sauce and taste for seasoning. Add more sauce if needed.

    Place 2 slices of Simonsberg Mozzarella on 2 slices of bread. Place some of the snoek mixture on the one
    slice and close. Toast in a jaffle iron or in a toasting
    machine. Serve with chunky sweet potato chips
    and a green salad.

  • Pizzaiola tartines with Simonsberg Mozzarella

    Developed by Jacques Erasmus. Serves 6

    3 ripe tomatoes, roughly chopped
    2 spring onions, chopped
    8 pitted green olives, chopped
    1 t fresh oregano, chopped
    Olive oil for drizzling
    Soft butter for spreading
    12 slices white bread
    300 g Simonsberg Mozzarella
    Salt and black pepper to taste


    Combine the tomatoes, spring onion, olives and oregano and dress with olive oil. Stir lightly and set aside. Cut rounds out of the bread slices using a biscuit cutter and spread with butter on both sides. Toast the rounds in a hot frying pan. Top each toast with the tomato mixture and sliced Simonsberg Mozzarella. Season to taste with salt and pepper.

  • Vine tomato, Simonsberg Mozzarella and purple basil salad

    Developed by Jacques Erasmus. Serves 6

    3 large beef steak tomatoes
    24 vine tomatoes
    1 cup purple basil leaves
    Aged balsamic vinegar
    Maldon sea salt
    Extra virgin olive oil
    Black pepper
    500 g Simonsberg Mozzarella


    Prepare a simple salad by slicing the tomatoes and dressing them with the balsamic vinegar, olive oil, sea salt and black pepper. Serve with sliced Simonsberg Mozzarella and purple basil. Serve with crusty bread.

  • Simonsberg cheese and mushroom pizzettas

    Developed by Chef Nic van Wyk. Makes 8 small pizzettas

    25 g butter + 30 ml olive oil
    4 cups mushrooms, wiped and chopped (a mix of your choice of mushrooms)
    1—2 garlic cloves, grated
    Salt and pepper to season
    Juice of 1 lemon
    Store bought pizza dough rolled in thin 8 cm rounds (ask for ready-made bread dough at the supermarket bakery counter)
    1 cup grated Simonsberg Gouda
    8 slices Simonsberg Mozzarella
    A drop of truffle oil for each pizzetta (optional, but heavenly)


    Preheat oven to 230ºC (if you have an oven stone, even better). Heat butter and oil in a frying pan, add the mushrooms and garlic and cook for 4-5 minutes. Season with salt, pepper and the lemon juice.

    Place the dough circles on the hot oven stone or place on oven trays. Bake for 2-4 minutes on each side. Remove from the oven, scatter over the grated Simonsberg Gouda, followed by the fried mushrooms and top off
    with the Simonsberg Mozzarella. Put it back in the
    oven till the cheese has melted. Remove from the
    oven and add a drop of truffle oil on each pizzetta.