FRESH MOZZARELLA AND TOMATO
Looking for a quick appetizer idea? Then check out this cheese and fresh tomatoes recipe that requires no cooking at all and is ready in just 30 minutes!
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- On round plate, arrange tomato and cheese slices alternately. Drizzle oil and vinegar over tomatoes and cheese. Sprinkle with basil and pepper.
- Let stand at room temperature 20 minutes to blend flavors. Cover and refrigerate leftovers.
Nutrition Facts : Calories 260, Carbohydrate 8 g, Cholesterol 30 mg, Fat 1 1/2, Fiber 2 g, Protein 16 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 4 g, TransFat 0 g
TOMATO AND FRESH MOZZARELLA PASTA SALAD
Turn a classic caprese salad into a filling meal with fusilli and a white wine vinaigrette.
Provided by Food Network Kitchen
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil.
- Whisk together the olive oil, vinegar, shallot, 1/2 teaspoon salt and a few grinds of pepper in a large bowl.
- Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool; add to the bowl with the dressing.
- Add the tomatoes, mozzarella and basil to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.
- Copyright 2016 Television Food Network, G.P. All rights reserved
TOMATO-BASIL PASTA WITH FRESH MOZZARELLA
Fragrant fresh basil, fresh mozarella and the sweet flavor of organic tomatoes set this pasta apart from others.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 4
Number Of Ingredients 8
Steps:
- In 12-inch skillet, heat oil over medium heat. Add onion and garlic; cook 3 to 4 minutes, stirring frequently, until onion is crisp-tender. Stir in tomatoes. Heat to boiling. Reduce heat; simmer uncovered 20 to 25 minutes, stirring occasionally, until thickened. Stir in basil.
- Meanwhile, cook and drain pasta as directed on box.
- Stir pasta into sauce. Cook until thoroughly heated. Into large serving bowl, pour pasta and sauce. Gently stir in cheese and pine nuts.
Nutrition Facts : Calories 640, Carbohydrate 79 g, Cholesterol 50 mg, Fat 1, Fiber 8 g, Protein 26 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 820 mg, Sugar 9 g, TransFat 0 g
FRESH MOZZARELLA IN TOMATO CUPS
Colorful cherry tomatoes hold Italian-seasoned mozzarella cubes in this four-ingredient, 15 minute recipe.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 15m
Yield 12
Number Of Ingredients 4
Steps:
- Cut top off each cherry tomato. With melon baller or measuring spoon, scoop out seeds from each tomato, leaving enough for a firm shell. If necessary, cut small slice from bottom so tomato stands upright. Place tomatoes on serving plate or tray.
- In small bowl, toss cheese and dressing. Place 1 cheese cube in each tomato; top each with basil leaf.
Nutrition Facts : Calories 35, Carbohydrate 2 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1/2 g, ServingSize 1 Appetizer, Sodium 115 mg, Sugar 1 g, TransFat 0 g
WHOLE WHEAT FETTUCCINE WITH ROASTED TOMATOES, PEAS AND FRESH MOZZARELLA
Provided by Giada De Laurentiis
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- For the tomatoes: Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Spray a heavy baking sheet with vegetable oil cooking spray, and set aside.
- Toss the tomatoes, oil and salt together. Arrange the tomatoes in a single layer on the prepared baking sheet. Roast until the skins blister and turn dark brown in places, 20 minutes. Set aside to cool.
- For the fettuccine: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and place in a large serving bowl.
- In a blender, combine the red wine, 1 teaspoon salt, the red pepper flakes, black pepper, garlic, canned tomatoes (plus juices). Blend until smooth. Pour the mixture into a medium saucepan and bring to a simmer over medium heat. Add the thyme and cook, stirring occasionally, until the sauce has thickened slightly, 20 minutes.
- Toss together the pasta, tomato sauce, roasted tomatoes, peas and chopped basil. Arrange the cheese on top and serve.
SUN-DRIED TOMATO & FRESH MOZZARELLA PASTA SALAD
A great non mayo pasta salad that's a little more posh than the norm. Especially nice if you are a fan of sun-dried tomatoes and fresh mozzarella.
Provided by kleigh83
Categories Lunch/Snacks
Time 21m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Bring large pot of water to a boil.
- Meanwhile, in a food processor, make dressing: combine all dressing ingredients.
- Process until sun dried tomatoes are coarsely chopped.
- Transfer to small bowl and set aside.
- Add one teaspoon of salt and pasta to boiling water, stirring occasionally to prevent sticking.
- Cook until pasta is tender (about 11 min.) and drain well.
- Transfer to a large serving bowl.
- Add dressing to hot pasta and toss to coat.
- Let cool, stirring occasionally.
- Add tomatoes, mozzarella,basil, Parmesan, and olives.
- Season to taste with salt and pepper.
- Toss to mix and serve at room temperature.
Nutrition Facts : Calories 446.2, Fat 21.1, SaturatedFat 6.6, Cholesterol 27.9, Sodium 401.9, Carbohydrate 47.4, Fiber 3.2, Sugar 2.4, Protein 17.1
PASTA WITH MOZZARELLA, MINT & FRESH TOMATO SAUCE
A fresh but filling dish full of light summer flavours
Provided by Jane Hornby
Categories Dinner, Main course, Pasta
Time 30m
Number Of Ingredients 11
Steps:
- Put the lemon juice and zest into a large bowl, tip in the onion, then season with salt and pepper. Set aside for 10 mins, to let the onion soften a little.
- Boil the spaghetti for 10 mins. Mix the oil, capers, chilli and sugar into the lemony onions, then season generously.
- When the pasta is ready, drain, toss with a splash of oil, then let cool awhile. Put into the bowl with the dressing, tip in the tomatoes and most of the herbs, then toss well. Tear in the mozzarella and toss ever so gently. Put into bowls, top with more herbs and drizzle with more oil to serve.
Nutrition Facts : Calories 763 calories, Fat 40 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 81 grams carbohydrates, Sugar 9 grams sugar, Fiber 5 grams fiber, Protein 25 grams protein, Sodium 0.91 milligram of sodium
FRESH TOMATO AND MOZZARELLA ON TOAST
I really love simple fresh meals. The combination of flavors in this dish is so delicious! Its so yummy and so easy to do you'll want to make it all the time! Its great as a meal, snack or side dish.
Provided by Jenna
Categories Cheese
Time 20m
Yield 6-8 pieces, 1 serving(s)
Number Of Ingredients 8
Steps:
- To prepare, slice tomatoes and french bread.
- Toast the slices of french bread in the toaster.
- Place the toasted french bread pieces on aluminum foil or baking pan.
- Put one layer of tomato slices on each piece of french bread (usually 1 1/2 to 2 tomato slices for each piece of toast).
- Sprinkle mozzarella cheese on top of each piece.
- Bake in toaster oven until cheese is melted.
- Take out of oven and drizzle a small amount of olive oil and balsamic vinegar on top.
- Sprinkle Italian seasoning and salt and pepper to taste, on top.
- Enjoy!
FRESH TOMATO & MOZZARELLA SALAD
Make and share this Fresh Tomato & Mozzarella Salad recipe from Food.com.
Provided by CandyTX
Categories Cheese
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Cut up the tomatoes and mozzarella into large cubes.
- Add basil leaves and drizzle w/ vinegar and olive oil.
- Stir lightly.
- Sprinkle with a little salt.
- Chill at least one hour.
- Store in refrigerator.
QUICK TOMATO-BASIL PASTA WITH FRESH MOZZARELLA
Look for fresh mini mozzarella balls in the gourmet cheese section of your supermarket. This is an easy meal to prepare, and a delicious one ot eat!! Campanelle can also be used for the pasta.
Provided by Chef mariajane
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Bring 4 quarts water to boil in large pot.
- Meanwhile, heat 2 tablespoons oil, garlic, and pepper flakes in medium saucepan over medium heat until fragrant but not brown, about 2 minutes. Stir in crushed and diced tomatoes, bring to simmer, and cook until slightly thickened, 15-20 minutes. Stir in 3 tablespoons basil, sugar and 1/2 teaspoons salt.
- Add 1 tablespoons salt and pasta to boiling water. Cook until al dente. Reserve 1/4 cup cooking water, drain pasta, and transfer back to pot. Stir in sauce and remaining tablespoons oil, and cook over medium heat until heated through (adding reserved water if pasta seems dry), about 1 minute. Stir in mozzarella and season with salt. Serve, sprinkling with remaining 2 tablespoons basil and Parmesan.
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