Mozzarella And Spinach Crostini Food

MOZZARELLA CAPRESE CROSTINI

Steps:

• Begin by diagonally slicing the baguette. Then, lay the slices in a single layer on a baking sheet. Brush them with olive oil and sprinkle with salt and pepper.
• Place the baking sheet on the top rack of your oven and broil the bread 4-5 minutes until it is golden brown. Set aside to cool.
• In a small bowl, gently toss together the cherry tomatoes, basil, olive oil, and a bit of salt and pepper.
• To finish, layer the ingredients on the toast. Begin with mozzarella, then add tomatoes, and finally, drizzle with balsamic glaze.

CROSTINI ALLA ROMANA

Steps:

• Preheat the oven to 375 degrees F.
• Place the slices of ciabatta on a parchment lined baking sheet. Bake until crisp and golden around the edges, about 8 minutes. Remove the bread from the oven. Place the prosciutto slices and mozzarella on the crostini toast and return to the oven to melt the cheese, about 8 more minutes.
• Meanwhile combine the butter and the sage leaves in a small saucepan over medium heat. Cook until the butter is melted and starting to brown in spots and the sage leaves are crisp, about 5 minutes. Add the salt and pepper.
• Remove the baking sheet from the oven. Transfer the crostini to a serving plate. Drizzle the crostini with the sage butter and serve immediately.

MOZZARELLA AND SPINACH MATZO BREI

Steps:

• Heat the oil or butter in a large skillet over medium heat. Add the shallot and a pinch of salt and pepper. Cook, stirring occasionally, until soft and translucent, about 5 minutes.
• Meanwhile, fill a medium bowl with cold water and submerge the matzo. Soak for 1 minute, then drain and set aside. In a separate medium bowl, whisk together the eggs and heavy cream until homogenous. Stir in the matzo and set aside.
• Add the spinach to the shallots, one handful at a time, stirring until wilted. Add another pinch of salt. Pour in the egg mixture and cook until the bottom is set. Use a spatula to gently pull the bottom cooked parts to the sides of the skillet to make space for more of the mixture to cook. Add the cheese. Repeat this gentle pulling process until a majority of the mixture is set, 1 to 2 more times, then turn off the heat. The eggs should still be quite wet, but they'll continue to cook a bit in the skillet. Continue folding them gently, and once they've reached your desired firmness, remove them from the skillet and serve them immediately. Top with the hot sauce and ketchup.

MOZZARELLA AND SPINACH CROSTINI

Steps:

• Cut the French bread in half lengthwise. Place cut side up on a baking sheet and toase in a 350 degree oven until lightly browned. Sprinkle with garlic salt.
• Put the spinach and a small amount of water in a saucepan and cook until tender. Drain and squeeze out all moisture.
• Combine the spinach and the cream cheese and mix well. Spread over the cut sides of the bread.
• Lay mozzarella slices over the spinach. Broil until cheese melts. Slice into 1- or 2-inch pieces to serve.

TORTILLAS WITH SPINACH AND MOZZARELLA CHEESE

Steps:

• Roughly chop the spinach, discarding stalks. Stuff it into a large saucepan with 250 ml of water and jam on the lid. Bring to the boil and cook gently for 5 minutes until it wilts to a glossy green mass. Remove, drain and cool. When cool, squeeze the spinach in your hands to wring out excess water. Chop finely and set aside.
• Slice the cheese finely and set aside. Heat a non-stick frying pan for 1 minute over a moderate heat. Lay out 4 tortillas and spread each one with a quarter of the spinach, right to the edges. Arrange slices of cheese over the top and scatter with salt and pepper. Top with another tortilla.
• Place one tortilla sandwich in the hot pan and dry-fry for 2 - 3 minutes until the cheese just starts to soften. Turn carefully and fry on the other side. Slide out of the pan onto a plate and keep warm while you make the remaining sandwiches. Cut each one into six wedges and serve.

CROSTINI

Steps:

• Heat oven to 375°F. Place bread slices on ungreased cookie sheet. Drizzle 1 teaspoon oil over each bread slice.
• Mix tomato, basil, capers, salt and pepper. Spread half of the tomato mixture over bread slices; top each with cheese slice. Spread remaining tomato mixture over cheese.
• Bake about 8 minutes or until bread is hot and cheese is melted. Serve hot.

MOZZARELLA CROSTINI

Steps:

• Cut bread into 36 slices.
• Place on an aluminum foil lined baking sheet.
• Bake at 400º for 5 minutes or until lightly browned.
• Combine olive oil and next 3 ingredients and brush on bread slices.
• Top evenly with sliced green onions and one or two tomato slices.
• Sprinkle evenly with cheese.
• Bake for 5 to 7 minutes or until cheese is melted.
• If desired, garnish with green onions slices.

CROSTINI WITH ROASTED VEGETABLES AND SMOKED MOZZARELLA

Steps:

• Preheat oven to 400°F (200°C).
• MAKE THE ROASTED VEGETABLES: Mix the olive oil, garlic, salt, and pepper together in a small bowl and set aside.
• Stand the bell pepper up vertically and slice from the stem end downward on each of the 4 sides of the pepper. You will have four flat pieces of pepper. Cut the zucchini in half lengthwise, and then slice the halves again vertically so that you have 4 long pieces of zucchini. Slice the onion into 4 pieces horizontally, as in cutting for onion rings.
• Place the vegetables in one layer in a small roasting pan and drizzle them with the olive oil mixture. Toss vegetables so that they are well coated with the oil. Transfer to the oven and roast for 20 minutes. Remove the pan from the oven, turn the vegetables over, return to the oven, and continue roasting for 10 to 15 minutes longer, until the vegetables are golden brown. Remove the pan from the oven and set aside.
• When the vegetables are cool enough to handle, use a sharp knife to cut the bell pepper and zucchini into strips 1/4 inch wide and separate the onion into rings. Set aside.
• MAKE THE CROSTINI: Position the oven rack so that it sits about 3 inches from the heat source. Preheat broiler to high.
• Cut the baguette at a diagonal angle into 1/3-inch-thick slices. Using a pastry brush, sparingly coat both sides of the bread with olive oil and place the bread on a baking sheet. Transfer to the oven and toast, turning once, until the bread is a light golden brown on both sides. (Alternatively, place the slices of bread in a panini grill and toast until the bread is light golden brown and crisp.).
• Remove the toasts from the oven and rub each toast lightly on one side with the whole garlic clove. Turn the oven to 350°F (175°C).
• Return the toasts to the baking sheet. Top each piece of toast with slices of smoked mozzarella to cover the surface of the bread. Arrange the vegetables over the cheese, with the zucchini at one end of the slice of bread, the red bell pepper in the center, and the onion at the other end.

PESTO AND MOZZARELLA CROSTINI

Steps:

• Heat oven to 400ºF.
• Place bread slices in single layer on baking sheet.
• Bake 7 to 10 min. or until bottoms of bread slices are golden brown.
• Meanwhile, cut cheese into 6 slices, then cut each slice into 4 pieces. Remove baking sheet from oven.
• Heat broiler. Turn bread slices over; spread with pesto. Top with cheese.
• Broil, 6 inches from heat, 1 min. or until cheese is melted and lightly browned.

CROSTINI WITH MOZZARELLA AND TOMATO

Steps:

• Preheat the oven's broiler. Brush the slices of bread lightly with olive oil, and place on a baking sheet. Toast under the broiler for about 3 minutes. Watch carefully. Rub each crostini with a garlic clove for flavor.
• Place the tomatoes into a medium bowl, and drizzle with olive oil. Season with salt and pepper.
• Place the crostini on a serving tray. Top each one with a slice of mozzarella cheese, cover with a spoonful of tomatoes, and garnish with fresh basil.

SPINACH AND PARMESAN CROSTINI

Steps:

• Heat oven to 325°F. In medium bowl, stir together spinach, cream cheese, Parmesan cheese, mayonnaise, garlic and pepper.
• Spoon 2 tablespoons cheese mixture on each bread slice. Sprinkle with pine nuts. Place on ungreased cookie sheet.
• Bake 10 minutes or until thoroughly heated and nuts are toasted. Serve warm.