Sliced Tomatoes And Mozzarella With Three Herb Pesto Food

TOMATO, MOZZARELLA AND PESTO SANDWICHES

Tomato, Mozzarella and Pesto Sandwiches image

Provided by Ree Drummond : Food Network

Time 5m

Yield 4 sandwiches

Number Of Ingredients 4

Ingredients

1/2 cup prepared pesto
4 ciabatta rolls, sliced in half
4 ounces fresh mozzarella, thickly sliced (4 slices)
1 large tomato, thickly sliced (4 slices)

Steps:

Spread some pesto on the cut side of both halves of each ciabatta roll. Lay a thick slice of mozzarella on the bottom halves, followed by a thick slice of tomato. Top with the other ciabatta halves and serve immediately!

SLICED TOMATOES AND MOZZARELLA WITH THREE-HERB PESTO

Sliced Tomatoes and Mozzarella with Three-Herb Pesto image

Categories Tomato Appetizer Side No-Cook Vegetarian Quick & Easy Mozzarella Gourmet Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 6

Number Of Ingredients 5

Ingredients

3 large vine-ripened tomatoes (about 1 1/2 pounds), sliced
3/4 pound mozzarella cheese (preferably fresh), sliced 1/4 inch thick
1/2 cup Three-Herb Pesto
freshly ground black pepper to taste
basil, mint, and/or parsley sprigs for garnish if desired

Steps:

On a large round platter alternate tomato and mozzarella slices, overlapping slightly, and spoon pesto in a ring around center of slices. Sprinkle tomatoes and mozzarella with pepper and garnish with herbs.

THREE-HERB PESTO

Three-Herb Pesto image

Categories Sauce Food Processor Herb Quick & Easy Parmesan Mint Basil Pine Nut Spring Summer Parsley Gourmet

Yield Serves 6

Number Of Ingredients 8

Ingredients

2/3 cup firmly packed fresh basil leaves
2/3 cup firmly packed fresh mint leaves
2/3 cup firmly packed fresh parsley leaves
1/3 cup pine nuts
1/3 cup freshly grated Parmesan cheese
2 large garlic cloves, minced and mashed to a paste with 1/2 teaspoon salt
1/2 cup olive oil
1 tablespoon balsamic vinegar, or to taste

Steps:

In a blender or food processor purée all ingredients with salt and pepper to taste until smooth.Pesto keeps in a jar with a tight-fitting lid, chilled, up to 1 week.
Let pesto come to room temperature before using. Makes about 1 cup.

BRUSCHETTA WITH PESTO, MOZZARELLA AND SUN-DRIED TOMATOES

Bruschetta With Pesto, Mozzarella and Sun-Dried Tomatoes image

Make and share this Bruschetta With Pesto, Mozzarella and Sun-Dried Tomatoes recipe from Food.com.

Provided by evelynathens

Categories Spreads

Time 20m

Yield 30 appetizers (approximately

Number Of Ingredients 14

Ingredients

1 French baguette, cut into thin slices
1/4 cup olive oil
2 garlic cloves, quartered
6 ounces mozzarella cheese, sliced very thin
4 -6 sun-dried tomatoes (not packed in oil)
3 ounces sun-dried tomatoes (not packed in oil)
2 garlic cloves
15 big basil leaves
1/3 cup olive oil
1/3 cup freshly grated parmesan cheese
1 cup basil leaves
1/4 cup pine nuts (or blanched almonds)
3 tablespoons freshly grated parmesan cheese
1/4 cup oil (about)

Steps:

Place the olive oil and the garlic in small bowl and let sit for at least 1/2 an hour; preheat the broiler; spread the bread slices on a baking sheet and then brush both sides with the olive oil; broil until golden on both sides (this will only take a couple of minutes).
Place the tomatoes in a cup and cover with boiling water; after about 5 minutes, remove, pat dry and cut into long thin strips.
Spread cooled brushetta with pesto of your choosing, a slice of mozzarella and a strip of sun-dried tomato.
To make red pesto: Place all ingredients except oil in food processor; process adding oil gradually until it forms a paste.
To make basil pesto: Place all ingredients except oil in food processor; process adding oil gradually until it forms a paste.

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