Tomato And Basil Scramble With Fresh Mozzarella Food

TOMATO, MOZZARELLA, AND BASIL SALAD

Steps:

• Slice the tomatoes and mozzarella and arrange casually with the basil leaves on a large platter. Drizzle with olive oil. Sprinkle with salt and pepper and serve at room temperature.

TOMATO AND BASIL SCRAMBLE WITH FRESH MOZZARELLA

Steps:

• In skillet, preferably nonstick, heat oil over medium heat. Add shallot and cook stirring occasionally til softened, about 1 minute. Add cherry tomatoes and cook til hot an beginning to soften, about 2 minutes. Remove from heat and season with salt and pepper. Transfer tomato mixture to a bowl an cover to keep warm. In bowl, whisk together eggs, 1 Tbsp. of the basil, 3/4 tsp. salt and 1/4 tsp. pepper til thoroughly blended. Do not overbeat. Add butter to skillet and melt over medium low heat. When butter is hot, add egg mixture to pan and cook til eggs begin to set, about 20 seconds. Stir with a heatproof spatula, scraping up the eggs on the bottom an sides of pan and folding them toward the center. Repeat til eggs are barely cooked into moist curds. Add cherry tomato mixture and the mozzarella and stir to distribute throughout the eggs. Remove pan from heat and let eggs stand in pan to allow the residual heat to finish cooking them and melt the mozzarella, about 1 minute. sprinkle remaining 1 Tbsp. basil over the scramble and serve at once. this is an easy dish to toss together. The trick is to scramble the eggs til barely set, remove pan from heat and let the eggs finish cooking with the residual heat of the pan. This is a great summer breakfast, when cherry tomatoes and sweet basil are at their best. Serves 4

TOMATO AND MOZZARELLA BITES

Steps:

• Using a toothpick, spear a half of a tomato, a leaf of basil, a mozzarella ball, and another half of a tomato. Repeat with remaining ingredients.
• Place on a serving dish and sprinkle with salt and pepper. Mix the vinegar and oil together in a small bowl to serve as a dipping sauce.

TOMATO, BASIL, AND BUFFALO MOZZARELLA SCRAMBLE

Steps:

• Using a whisk or a fork, beat the eggs in a small bowl until frothy.
• Heat the olive oil in an 8-inch nonstick skillet over medium heat. Add the garlic and sauté for 1 minute, or until just starting to color.
• Reduce the heat under the pan to low. Pour the eggs into the pan and cook, stirring gently and constantly pushing the eggs toward the center of the pan with a rubber spatula, until they are nearly set but still soft and creamy.
• Season with salt and pepper. Stir in the tomato, basil, and mozzarella cheese. Cook and stir for 30 seconds, or until the cheese is barely melted. Spoon onto a serving plate and serve immediately.

MOZZARELLA, TOMATO AND BASIL SALAD

Steps:

• Slice tomatoes and mozzarella cheese same thickness.
• Arrange the tomatoes, mozzarella, and basil alternating in a circle around a decorative serving dish.
• Drizzle with olive oil (and balsamic vinegar if desired).
• Serve with salt and pepper to individual taste.

BASIL, TOMATO & MOZZARELLA CHEESE

Steps:

• Whisk together dressing ingredients.
• Set aside.
• Layer on a platter the tomatoes,cheese, and basil.
• Pour dressing over the salad and serve.

TOMATO MOZZARELLA SALAD

Steps:

• Place tomato slices, alternating with mozzarella slices, on a large serving platter.
• Combine oil, balsamic vinegar, salt, and pepper in a jar with a tight-fitting lid; shake well. Drizzle over tomatoes and mozzarella; sprinkle with basil.

QUICK TOMATO-BASIL PASTA WITH FRESH MOZZARELLA

Steps:

• Bring 4 quarts water to boil in large pot.
• Meanwhile, heat 2 tablespoons oil, garlic, and pepper flakes in medium saucepan over medium heat until fragrant but not brown, about 2 minutes. Stir in crushed and diced tomatoes, bring to simmer, and cook until slightly thickened, 15-20 minutes. Stir in 3 tablespoons basil, sugar and 1/2 teaspoons salt.
• Add 1 tablespoons salt and pasta to boiling water. Cook until al dente. Reserve 1/4 cup cooking water, drain pasta, and transfer back to pot. Stir in sauce and remaining tablespoons oil, and cook over medium heat until heated through (adding reserved water if pasta seems dry), about 1 minute. Stir in mozzarella and season with salt. Serve, sprinkling with remaining 2 tablespoons basil and Parmesan.