Fresh Mozzarella Blt With Pesto Food

FRESH MOZZARELLA BLT WITH PESTO

Fresh Mozzarella BLT with Pesto image

Provided by Tyler Florence

Time 12m

Yield 1 serving

Number Of Ingredients 8

Ingredients

1 4-inch piece baguette
2 slices low-sodium applewood-smoked bacon
1 1/2 teaspoons store-bought pesto
1 1/2 teaspoons low-fat mayonnaise
1 spear romaine lettuce
2 thick slices heirloom tomato
1 thick slice fresh mozzarella
Kosher salt and freshly ground pepper

Steps:

Slice the baguette open, leaving one side attached to form a hinge. Cook the bacon in a skillet over low heat until crispy; drain on paper towels.
Combine the pesto with the mayonnaise and smear on the bottom part of the bread. Layer the romaine on the bread, then the tomato, bacon and mozzarella. Season with salt and pepper; close the sandwich and wrap in parchment paper.

MOZZARELLA AND PESTO TWISTS

Mozzarella and Pesto Twists image

Talk about your easy appetizers: These cheesy, pesto-filled twists come together with just three ingredients--crescent dough, mozzarella and pesto (plus a dusting of flour). This means more time with your guests and less time in the kitchen.

Provided by Food Network Kitchen

Categories appetizer

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 4

Ingredients

One 8-ounce tube refrigerated crescent dough
All-purpose flour, for dusting
1 cup shredded part-skim mozzarella (about 5 ounces)
1/4 cup store-bought basil pesto

Steps:

Preheat the oven to 375 degrees F. Line a rimmed baking sheet with parchment.
Unroll the crescent dough sheet onto a lightly floured work surface and gently stretch into a 14-by-8-inch rectangle. Using a pizza cutter or sharp knife, cut the dough in half into two 7-by-8-inch rectangles. Using a small offset spatula or the back of a spoon, spread 2 tablespoons of the pesto on the top half of each rectangle, then sprinkle 1/2 cup of the mozzarella evenly over each half. Fold the bottom half of the dough upwards to cover the mozzarella and pesto and gently press the edges to seal.
Cut each rectangle into 8 strips, each about 1/2 inch wide. Carefully twist each strip several times, making sure to keep the filling intact, then place on the prepared baking sheet and pinch the ends to seal. Refrigerate the twists for 30 minutes. Bake until puffed and golden brown, 13 to 15 minutes. Serve warm.

PASTA SALAD WITH LEMON-PESTO DRESSING

Pasta Salad With Lemon-Pesto Dressing image

This is a Food Network recipe courtesy of Rachael Ray. A wonderful picnic or potluck salad... no mayo!

Provided by Docs Mom

Categories Potluck

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 9

Ingredients

1 lb corkscrew macaroni (I use Medium Shells) or 1 lb medium pasta shell (I use Medium Shells)
coarse salt
1 cup prepared pesto sauce, from the refrigerated case in the supermarket
1 lemon, juice and zest of
1/4 cup fresh flat leaf parsley, chopped
1 cup grape tomatoes, halved
4 scallions, chopped
3/4 lb ricotta salata, chopped and crumbled (I use Perlini, pearl size) or 1 lb bocconcini, mini pieces fresh mozzarella cheese, drained, pieces halved (I use Perlini, pearl size)
black pepper

Steps:

Bring a large pot of water to a boil and salt it.
Place pesto, lemon zest, lemon juice, parsely, tomatoes, scallions and cheese in a large bowl.
Cook pasta to al dente then cold shock it and chill it down under cold running water. Drain well. Add to mixing bowl. Combine salad and season with salt and pepper, to taste.

Nutrition Facts : Calories 293.2, Fat 1.3, SaturatedFat 0.2, Sodium 9.1, Carbohydrate 59.5, Fiber 3.1, Sugar 1.8, Protein 10.4

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