HEIRLOOM TOMATOES WITH BACON, BLUE CHEESE, AND BASIL
Categories Bread Cheese Herb Pork Tomato Appetizer Fry Cocktail Party Picnic Blue Cheese Bacon Spring Summer Gourmet Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Cut 1 round from each bread slice with cookie cutter.
- Cook bacon in a 10-inch heavy skillet over moderate heat until crisp, then transfer to paper towels to drain. Pour off bacon fat from skillet and reserve fat (do not clean skillet).
- Heat 1 1/2 tablespoons oil in skillet over moderate heat until hot but not smoking, then toast 3 bread rounds, turning over once, until golden brown, about 3 minutes total. Transfer toasts to a rack to cool and season with salt and pepper. Toast remaining 3 bread rounds in 1 1/2 tablespoons more oil in same manner.
- Cook shallot in 2 tablespoons reserved bacon fat and remaining 3 tablespoons oil in a small heavy saucepan over moderate heat, stirring, until softened, about 2 minutes. Add vinegar and simmer, whisking, until emulsified, about 1 minute. Season dressing with salt and pepper and keep warm, covered.
- Crumble bacon. Arrange bread rounds on 6 plates and divide tomato slices among them, stacking slices and sprinkling some basil and bacon between slices. Sprinkle cheese and remaining basil and bacon over and around tomatoes. Spoon some of warm bacon dressing over and around tomatoes and season with salt and pepper.
EGGPLANT, TOMATO, AND PESTO STACK
Provided by Andrea Bemis
Categories Cheese Tomato Appetizer Side Bake Vegetarian Mozzarella Basil Eggplant Summer Healthy Self Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- In a food processor, pulse 1/2 cup walnuts until finely chopped. Add 2 cups basil and garlic, and pulse while slowly adding 1/2 cup oil, scraping down sides as needed until smooth, about 1 minute. Add Parmesan; season with salt and black pepper; process until pesto is well combined. Heat oven to 400°F. Brush eggplant slices with remaining 1 1/2 tablespoons oil and sprinkle with sea salt; roast on a baking sheet, turning once, until tender and golden, 20 minutes. Top each with 1 tablespoon pesto. Alternately layer 2 eggplant slices, 2 tomato slices and 1 slice mozzarella. (Refrigerate any remaining pesto for another use.) Divide balsamic vinegar, remaining 2 tablespoons walnuts and basil leaves among stacks.
STACKED TOMATO AND BURRATA SALAD
Comparing mozzarella and burrata is a little unfair, as burrata is significantly richer and creamier. It's not like comparing apples and oranges; it's more like apples and supermodels. In fact, burrata means 'buttered,' which is really all you need to know.
Provided by Chef John
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Time 15m
Yield 1
Number Of Ingredients 5
Steps:
- Place bottom tomato slice onto a plate and season with sea salt and black pepper. Spread burrata cheese over tomato slice and top with torn basil leaves. Drizzle with olive oil. Top with next tomato slice. Repeat cheese-tomato layering process with remaining slices, finishing with top tomato slice.
Nutrition Facts : Calories 329.3 calories, Carbohydrate 5.9 g, Cholesterol 45.1 mg, Fat 27.4 g, Fiber 1.8 g, Protein 10.4 g, SaturatedFat 11 g, Sodium 485.5 mg, Sugar 3.9 g
HEIRLOOM TOMATO EGGPLANT CAPRESE STACKS
These layered caprese stacks feature fresh heirloom tomatoes, eggplant, and plenty of mozzarella cheese and fresh basil.---Ready in 15 minutes with only FIVE ingredients!
Provided by Sarah
Time 15m
Number Of Ingredients 6
Steps:
- Rub eggplant rounds with olive olive oil and salt and pepper to taste. Place rounds on a greased baking sheet. Roast eggplant at 400F 8-10 minutes until just slightly softened.
- Assemble the caprese stacks by topping an eggplant round with a tomato slice and a slice of mozzarella cheese. Repeat layers a total of three times to form a three-layer stack. Repeat step 2 with remaining eggplant rounds, tomato, and cheese.
- Broil eggplant stacks on high heat 3-4 minutes until cheese is golden-brown and bubbly. Remove from oven and sprinkle stacks with fresh basil. Enjoy immediately!
Nutrition Facts : ServingSize 1 g, Calories 190 kcal, Carbohydrate 9.9 g, Protein 14.4 g, Fat 11.2 g, SaturatedFat 5.3 g, Cholesterol 24 mg, Sodium 281 mg, Fiber 4.1 g, Sugar 4.7 g, UnsaturatedFat 5.9 g
SLICED HEIRLOOM TOMATO STACK WITH BLUE CHEESE
Provided by Michael Chiarello : Food Network
Categories side-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Pour buttermilk into a shallow bowl. In a separate bowl spread out the rice coating. Take onion rings and coat with buttermilk, and then cover with coating, shaking off excess. Place coated rings on a tray.
- In a large deep saucepan, heat peanut oil to 375 degrees F. With a slotted wire spoon, carefully lower the coated rings into pan to fry. Do the rings in small batches to allow oil to remain a consistent temperature. Place fried rings on a paper towel on a tray to dry.
- Tomato Stack:
- Cut a small slice from the bottom of the tomatoes - enough so that they will stand. Slice the tomatoes into 1/2-inch thick slices (about 2 or 3), leaving the stem on top.
- Season the slices with salt and pepper to taste, drizzle with olive oil.
- Place the basil leaves in between the tomato slices, and re-stack tomato. Serve re-stacked tomatoes around a larger stack of onion rings in center of a large serving plate. Drizzle more olive oil and balsamic vinegar. Grate the frozen blue cheese over top.
- Grind the rice in a blender until very fine. Put it in a bowl and add the all-purpose flour, semolina, salt and pepper. Toss until well blended. Store in a sealed container in the freezer for maximum freshness.
MOZZARELLA & TOMATO STACKS WITH ROSEMARY
Make and share this Mozzarella & Tomato Stacks With Rosemary recipe from Food.com.
Provided by Rita1652
Categories Cheese
Time 10m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Remove a couple of leaves from the cut end of each stem of rosemary.
- Mince the removed rosemary leaves add to garlic and olive oil season with salt and pepper to taste. Layer the tomatoes and cheese sprinkle some of the oil as you go. Making 3 stacks.
- Pierce each stack with the sprig of rosemary.
- Pour remaining oil mixture over the tomatoes.
- Let flavors meld for 20 minutes.
- Enjoy sharing a stack with a loved one.
Nutrition Facts : Calories 438.2, Fat 34.6, SaturatedFat 16.2, Cholesterol 89.7, Sodium 717.2, Carbohydrate 6.4, Fiber 1.1, Sugar 3.6, Protein 26.1
SLICED HEIRLOOM TOMATO STACK WITH MOZZARELLA CHEESE
Provided by Michael Chiarello : Food Network
Categories side-dish
Time 10m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Cut the bottom of the tomatoes enough so that they will stand. Slice the tomatoes into 1/2-inch thick slices (about 2 or 3), leaving the stem on top.
- Season the slices with salt and pepper, to taste.
- For each tomato, top the bottom slice with some of the cheese. Repeat with the remaining slices, and build the tomato to its original form, finishing with the top. Top with a drizzle of olive oil, if desired.
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- Lay the English muffin halves and eggplant slices on the baking sheet. Drizzle the eggplant with olive oil and sprinkle with salt and pepper.
- Broil for 3-5 minutes. Then flip the English muffin halves and eggplant slices over and broil for an additional 3-4 minutes, until the eggplant is tender. (If your bread is browning too much, you can remove it earlier.)
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- Make the basil pesto: Add all ingredients to a food process except for olive oil. Pulse the ingredients and drizzle the olive into the food processor as your pulsing. Continue until your reach a smooth consistency. About 3 minutes.
- Heat frying oil in a shallow pan. Set up your dredging station by placing the panko in one container and mixing the wet batter ingredients into another container. Coat the eggplant rounds in the wet batter then into the panko making sure to press the panko into the eggplant so it sticks. Place onto a plate and repeat until all rounds are coated in panko. Once the oil is hot enough add a few rounds at a time to your pan working in batches and fry the eggplant. Fry on both sides for about 3 minutes until they turn golden brown. Remove from the oil and place on a paper towel.
- To assemble start by placing the heirloom tomato slice down first on your plate, next add a slice of mozzarella and then the fried eggplant round. Optional to build a second stack or just one. For double stack repeat layer.
- Optional to garnish plate with fresh arugula. Next add a generous dollop of basil pesto on top of the eggplant. Drizzle a small amount of olive oil overtop and finish the plate with a drizzle of balsamic reduction and a squeeze of lemon juice.
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- Slice, quarter or leave the mozzarella whole, again based on you would like to assemble the salad.
- Arrange the salad on a large platter; you can use one or two platters depending on the size. If using slices, you can add the tomato slices first and then either add the mozzarella slices on top, or stack them alternating the cheese and tomato slices in a slightly diagonal way. For a rectangular or square platter, you can create straight horizontal layers, and for a round platter you can form round spiral like layers.
- Place a tomato slice on a small or medium sized plate, add a sliced of fresh mozzarella, drizzle a small amount of the basil oil on top of the mozzarella.
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