Mortadella With Balsamico Food

BALSAMIC MARINATED TOMATO AND MOZZARELLA SALAD

Balsamic Marinated Tomato and Mozzarella Salad image

A perfectly simple salad marinated in a combination of olive oil and balsamic vinegar and kicked up with onion, garlic and basil. The longer it sits, the better it gets. Also great served over pasta.

Provided by Marie

Categories Cheese

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

1/4 cup olive oil
1/4 cup balsamic vinegar
1/2 teaspoon salt
black pepper
1 clove minced garlic
3 tablespoons chopped fresh basil
1/4 cup onion, chopped
1 1/2 cups mozzarella cheese, cubes
1 pint grape tomatoes or 1 pint cherry tomatoes, halved

Steps:

Mix together first five ingredients for dressing and toss in cheese and tomatoes.
Chill until ready to serve.

BALSAMIC BRUSCHETTA

Balsamic Bruschetta image

Simple appetizer - the balsamic vinegar gives it a little kick. Best if the mixture has 1 or 2 hours to blend flavors before serving.

Provided by Kathy Bias

Categories Appetizers and Snacks Bruschetta Recipes

Time 15m

Yield 8

Number Of Ingredients 9

Ingredients

8 roma (plum) tomatoes, diced
⅓ cup chopped fresh basil
¼ cup shredded Parmesan cheese
2 cloves garlic, minced
1 tablespoon balsamic vinegar
1 teaspoon olive oil
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 loaf French bread, toasted and sliced

Steps:

In a bowl, toss together the tomatoes, basil, Parmesan cheese, and garlic. Mix in the balsamic vinegar, olive oil, kosher salt, and pepper. Serve on toasted bread slices.

Nutrition Facts : Calories 194.1 calories, Carbohydrate 35.2 g, Cholesterol 2.2 mg, Fat 2.5 g, Fiber 2.2 g, Protein 8.3 g, SaturatedFat 0.8 g, Sodium 470.9 mg, Sugar 3.4 g

GRILLED STEAKS BALSAMICO

Grilled Steaks Balsamico image

Provided by Food Network

Categories main-dish

Time 2h24m

Yield 4 servings

Number Of Ingredients 5

Ingredients

2/3 cup prepared balsamic vinaigrette
1/4 cup fig preserves or chopped dried figs
4 beef shoulder top blade (flat iron) steaks (6 to 8 ounces each) or boneless beef chuck eye steaks, cut 1-inch thick
Salt and freshly ground pepper
1 package (5.2 ounces) herb and garlic soft spreadable cheese

Steps:

Place marinade ingredients in a blender or food processor; process until blended. Place steaks in a large resealable plastic bag. Pour marinade over steaks and turn to coat. Seal bag and marinate steaks in the refrigerator for at least 2 hours.
Preheat a grill to medium heat.
Remove steaks from marinade; discard marinade. Place steaks on grill over medium, ash-covered coals. Grill steaks, covered, 10 to 14 minutes for medium rare to medium doneness, turning occasionally. Season with salt and pepper, to taste.
Meanwhile, heat cheese in small saucepan over medium-low heat until melted, stirring frequently, about 2 to 4 minutes. Serve steaks with cheese sauce.

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