Smoked Mozzarella And Roasted Pepper With Olive Dressing On Italian Bread Food

OLIVE GARDEN SMOKED MOZZARELLA FONDUTA

Steps:

• Arrange sliced Italian bread flat on a baking sheet and cover with foil. Set aside until ready to use.
• Preheat oven to 450 degrees F.
• Combine sour cream, thyme, red pepper, cayenne pepper and four cheeses in a large bowl and blend thoroughly.
• If serving family-style , spray an 8" x 10" casserole dish with pan spray, then use a spatula to transfer the mixture. For individual servings, spray eight individual heat-resistant serving bowls, such as soufflé cups, with pan spray and fill each with ½ cup of mixture. Place individual bowls on a baking sheet.
• Using a large spoon, spread cheese mixture to create an even surface.
• Place casserole dish or baking sheet with individual bowls on center rack in oven.
• After five minutes, place baking sheet with bread, still covered, on top rack in oven. Bake for an additional five minutes.
• Remove bread and fonduta from oven.
• Garnish casserole dish with diced tomatoes and parsley in center of fonduta or divide evenly among smaller bowls.
• Arrange bread slices around bowl(s) and serve immediately.

SMOKED MOZZARELLA AND ROASTED PEPPER WITH OLIVE DRESSING ON ITALIAN BREAD

Steps:

• In a blender blend the olives, the lemon juice, the oil, the garlic, and the cayenne until the mixture is smooth and brush the cut sides of the bread with the olive dressing. Divide the roasted pepper, the mozzarella, and the basil among the bottom halves of the bread and cover the sandwiches with the top halves of the bread, pressing them firmly.

MARINATED MOZZARELLA, ROASTED BELL PEPPER, AND OLIVE BROCHETTES

Steps:

• To Roast Peppers
• Using a long-handled fork char the peppers over an open flame, turning them, for 2 to 3 minutes, or until the skins are blackened. (Or broil the peppers on the rack of a broiler pan under a preheated broiler about 2 inches from the heat, turning them every 5 minutes, for 15 to 25 minutes, or until the skins are blistered and charred.) Transfer the peppers to a bowl and let them steam, covered, until they are cool enough to handle. Keeping the peppers whole, peel them starting at the blossom end, cut the tops, and discard the seeds and ribs. (Wear rubber gloves when handling chilies.)
• In a bowl or resealable heavy plastic bag combine the mozzarella, the oil, the garlic, the vinegar, the orégano, the basil, the thyme, and salt and pepper to taste and let the cheese marinate for at least 4 hours at room temperature or chilled overnight. Thread a mozzarella cube, an olive half, and a roasted pepper square onto each of the wooden picks and arrange the brochettes on a platter. The hors d'oeuvres may be made 4 hours in advance and kept covered.

BAKED SMOKED MOZZARELLA & TOMATO

Steps:

• Preheat your oven broiler.
• Grease a small ovenproof dish with 1/2 teaspoon olive oil.
• Layer half of the mozzarella, all the tomatoes, season with basil, garlic, salt, & pepper, top with rest of mozzarella.
• Drizzle with 1/2 teaspoon virgin olive oil.
• Place on the middle rack under your broiler for 5-7 minutes or until the mozzarella is melted and bubbly around the edges.
• Serve hot.

MOZZARELLA AND ROASTED RED PEPPER TOASTS

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.