ROASTED RED PEPPER SOUP WITH MOZZARELLA
Enjoy this roasted red pepper soup topped with mozzarella and served with bread - a tasty dinner recipe.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h10m
Yield 4
Number Of Ingredients 11
Steps:
- Set oven control to broil. On rack in broiler pan, place red bell peppers. Broil with tops about 5 inches from heat for 10 to 15 minutes, turning occasionally, until skin is blistered and evenly browned. In large bowl, place roasted bell peppers; cover with plastic wrap. Let stand 15 minutes.
- Meanwhile, in 4-quart saucepan, heat oil over medium-low heat. Add onion and garlic to oil. Cook 7 to 9 minutes, stirring occasionally, until onions begin to turn brown; remove from heat.
- Remove skin, stems, seeds and membranes from roasted bell peppers; cut bell peppers into strips. Into onion mixture, stir bell pepper strips, broth, water and pepper. Heat to boiling; reduce heat. Simmer uncovered 10 minutes, stirring occasionally; stir in 1/2 cup of the basil.
- In blender or food processor, place about one-third of the soup mixture. Cover; blend on high speed until smooth, stopping blender to scrape side if necessary. Pour into large bowl. Repeat 2 times more with remaining soup mixture.
- Divide soup evenly among 4 bowls. To serve, top soup with diced yellow bell pepper and the mozzarella; sprinkle with remaining basil. Serve with bread.
Nutrition Facts : Calories 200, Carbohydrate 29 g, Cholesterol 0 mg, Fat 1, Fiber 6 g, Protein 7 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 620 mg, Sugar 13 g, TransFat 0 g
MOZZARELLA AND ROASTED RED PEPPER BOO-SCHETTA
Provided by Gina Marie Miraglia Eriquez
Categories Cheese Olive Appetizer Bake Kid-Friendly Halloween Mozzarella Bell Pepper Party Gourmet Sugar Conscious Vegetarian Peanut Free Soy Free Kosher
Yield Makes about 20 toasts, or 10 servings
Number Of Ingredients 10
Steps:
- Heat oven to 400°F with rack in middle.
- Arrange bread slices on a baking sheet and bake until pale golden, 6 to 12 minutes. Rub tops of slices with cut sides of garlic, then brush each bread slice with oil. Season toasts with salt and pepper and transfer to a wire rack to let cool completely.
- Cut mozzarella crosswise into 1/4-inch-thick slices and trim, if necessary, to fit toasts.
- Stir together pesto and mascarpone in a small bowl. If necessary, thin mixture with a little olive oil or water.
- Dollop 1/2 teaspoon pesto mixture in center of each mozzarella-covered toast, then top each dollop with an olive slice to form the "irises" of the "eyeballs." Add 6 to 8 pepper slices for "veins," trimming to fit.
- Serve within 1 hour of making.
" BIG AL" - ROASTED RED PEPPERS AND FRESH MOZZARELLA
Make and share this " Big Al" - Roasted Red Peppers and Fresh Mozzarella recipe from Food.com.
Provided by MQ6623
Categories Lunch/Snacks
Time 5m
Yield 2-4 sandwiches, 2-4 serving(s)
Number Of Ingredients 6
Steps:
- Slice your favorite baguette.
- Douse with a balsamic vinaigrette (however you like your vinaigrette; I like garlic and shallots) Add thinly sliced tomatoes.
- Add a layer of roasted red peppers.
- Add a generous layer of sliced, fresh mozzarella.
- Sprinkle with herbs (thyme is good with this, or oregano) and salt and pepper.
- BIG AL is best when the flavors have had time to meld.
- It is one of the few sandwiches I make or order when eating at a local restaurant.
Nutrition Facts :
MOZZARELLA AND ROASTED RED PEPPER TOASTS
I have been serving this appetizer to friends and family for years. These are all my favorite flavors wrapped up in one. I hope you enjoy them as much as I do!
Provided by Slatts
Categories < 30 Mins
Time 25m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees.
- Place the bread slices on a baking sheet. Drizzle lightly with half the olive oil.
- Place a small amount of peppers on each slice of bread.
- Top each slice with a fresh mozzarella.
- Salt and pepper the breads to taste and drizzle with the remaining olive oil.
- Cook for 10 - 15 minutes or until cheese begins to brown slightly.
- Serve immeadiately.
Nutrition Facts : Calories 307.7, Fat 14.9, SaturatedFat 5, Cholesterol 22.4, Sodium 1105.4, Carbohydrate 31.7, Fiber 2.2, Sugar 0.4, Protein 11.6
MOZZARELLA AND ROASTED RED PEPPER TEA SANDWICHES
Provided by Food Network Kitchen
Categories main-dish
Time 5m
Yield 12 sandwiches
Number Of Ingredients 6
Steps:
- Slice the ciabatta in half horizontally. Evenly spread olive tapenade on the cut side of each half. Arrange the mozzarella and roasted red pepper slices evenly on bottom half of the bread. Season with salt to taste, and drizzle with some extra-virgin olive oil. Put the other half of the loaf on top.
- Using a serrated knife, slice the loaf in half lengthwise. Then cut each half into six smaller sandwiches to make a total of 12 sandwiches. Arrange the sandwiches on a serving platter and serve.
- Copyright 2009, Television Food Network, G.P., All Rights Reserved
ROASTED RED PEPPER TOASTS
Make and share this Roasted Red Pepper Toasts recipe from Food.com.
Provided by Lakerdog2
Categories Spreads
Time 10m
Yield 2 toasts, 15 serving(s)
Number Of Ingredients 5
Steps:
- Puree first 4 ingredients.
- Spread 2 tsps puree on toasted baguette slices.
- Garnish with parmesean cheese.
Nutrition Facts : Calories 22.6, Fat 2, SaturatedFat 0.4, Cholesterol 1.5, Sodium 25.6, Carbohydrate 0.4, Fiber 0.1, Sugar 0.1, Protein 1
HERBED GOAT CHEESE AND ROASTED PEPPER TOASTS
A more-than-one-bite hors d'oeuvre, these savory toasts make a satisfying snack to serve with drinks or to take on a picnic. They taste best at room temperature or just barely warm. Roasting the peppers can done a day ahead, as can marinating the goat cheese, making this treat very easy to put together.
Provided by David Tanis
Categories finger foods, vegetables, appetizer
Time 20m
Yield 10 toasts
Number Of Ingredients 9
Steps:
- Roast the pepper: Place the bell pepper directly over the open flame of a gas burner, under the broiler or on a hot, glowing charcoal grill. Let the skin of the pepper blacken and blister, using tongs to turn the pepper frequently. When completely blackened, after 5 to 8 minutes, transfer to a plate to cool.
- Using a paring knife, cut pepper in half lengthwise. Cut away seeds and stem and discard. Scrape away the skin and discard. Do not rinse. It's OK if a few bits of charred skin remain.
- Cut pepper halves into long strips about 1-inch wide. Season lightly with salt. (The pepper can be prepared up to 24 hours ahead of serving.)
- Marinate the goat cheese: Slice the goat cheese log into 10 pieces (each about 3/4-inch thick). Place pieces in a single layer on a plate and pour 1/4 cup oil over.
- Strip leaves from a few thyme sprigs and a rosemary sprig, roughly chop and sprinkle over the cheese. Finish with a bit of freshly ground black pepper, and a small pinch of red-pepper flakes. Cover and set aside. (This can also be done up to 24 hours ahead.)
- Set oven to 350 degrees. Cut the baguette on a diagonal into 10 slices, each about 1/4-inch thick. (If using ciabatta, cut into similar-size pieces.) Arrange on a baking sheet in a single layer, then place in oven for about 5 minutes, until bread is barely toasted.
- Remove from oven and carefully give each toast a light swipe with the garlic clove. Lay a strip of roasted pepper across each toast to cover. Place a goat cheese round in the center of each toast. Spoon the remaining olive oil from the plate generously over each piece of cheese and any exposed toast.
- To finish, return to the oven and bake, uncovered, until the bread is nicely browned and the cheese has gotten a bit of color, 8 to 10 minutes. Let toasts cool a bit, then arrange on a platter and serve. (They taste best at room temperature or just barely warm.) Toasts can be baked up to 1 hour ahead and popped in the oven to reheat slightly.
SAVORY FRENCH TOAST WITH RED PEPPER COULIS
A savory, gourmet twist on a traditional French toast breakfast dish. Serve with veggie or chicken sausage and cooked apples.
Provided by MidnightCookies
Categories Breakfast and Brunch French Toast Recipes
Time 45m
Yield 2
Number Of Ingredients 12
Steps:
- Combine broth and butter for coulis in a saucepan over medium heat. Add red pepper and season with salt and pepper; simmer for 10 minutes. Remove from the heat and allow to cool slightly, about 5 minutes.
- Meanwhile, whisk eggs and milk together in a large bowl. Add bread slices and soak until all liquids are uniformly absorbed.
- Pour cooled broth mixture into a food processor. Puree until coulis is smooth.
- Melt 1 teaspoon butter on a griddle over medium heat. Pan-fry French toast slices until golden brown, 2 to 3 minutes per side. Cut each piece into triangles and divide evenly among 2 plates.
- Sprinkle with goat cheese, tomatoes, parsley, and basil. Drizzle with coulis. Serve immediately with remaining coulis on the side.
Nutrition Facts : Calories 599.1 calories, Carbohydrate 49 g, Cholesterol 261.4 mg, Fat 35 g, Fiber 2.6 g, Protein 23.2 g, SaturatedFat 20.4 g, Sodium 1093.8 mg, Sugar 5.9 g
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