Tomato And Mozzarella Bread Bowl Souffles Food

TOMATO AND MOZZARELLA BREAD-BOWL SOUFFLES

Steps:

• Preheat oven to 375°F.
• In a small bowl cover dried tomatoes with boiling water by 1 inch. Soak dried tomatoes 30 minutes. Drain tomatoes in a sieve and pat very dry.
• Quarter and seed plum tomatoes. Cut tomatoes into 1/4-inch dice and drain on paper towels. Pat tomatoes dry. Cut mozzarella into 1/4-inch dice.
• Cut off and discard top thirds of rolls. Hollow out centers of rolls, leaving a 1/3-inch-thick shell. Melt 2 tablespoons butter and brush insides of shells. Season shells with salt and pepper and arrange on a baking sheet.
• In a saucepan melt remaining 2 tablespoons butter over moderately low heat and whisk in flour. Cook roux, stirring, 3 minutes and whisk in milk and cream. Bring mixture to a boil, whisking constantly, and simmer, whisking occasionally, 3 minutes. In a food processor purée together milk mixture, dried tomatoes, parsley, and salt and pepper to taste until smooth.
• Separate eggs. Transfer purée to a large bowl and stir in yolks, plum tomatoes, and mozzarella. Cool mixture completely. Bread shells, egg whites, and tomato mixture may be chilled, covered, up to 6 hours.
• In a large bowl with an electric mixer beat whites with a pinch salt until they just hold stiff peaks. Stir one fourth whites into tomato mixture to lighten and fold in remaining whites gently but thoroughly.
• Divide soufflé mixture among shells and run tip of a knife around edges of soufflés to aid rising. Bake soufflés in lower third of oven until puffed and golden brown, 18 to 20 minutes.

ALMOST-FAMOUS TOMATO, BASIL AND MOZZARELLA FLATBREAD SANDWICHES

Steps:

• Make the flatbread: Stir the yeast, sugar and 1 1/2 cups warm water (about 110 degrees F) in a bowl. Let sit until foamy, about 5 minutes. Whisk the flour and 1 1/2 teaspoons salt in a large bowl. Add the yeast mixture and olive oil and mix with your hands into a smooth dough. Cover the bowl with plastic wrap; set aside in a warm place until the dough doubles in size, about 1 hour.
• Turn the dough out onto a lightly floured surface and knead until slightly elastic, dusting with more flour if the dough is too sticky to handle, about 5 minutes. Return the dough to the bowl, cover and set aside again until doubled in size, about 1 hour.
• Brush 2 baking sheets with olive oil. Turn the dough out onto a lightly floured surface and knead until smooth and elastic, dusting with more flour if needed. Cut the dough in half and form into 2 balls. Roll out each ball into a 12-by-3-inch rectangle, about 1/2 inch thick. Transfer each dough rectangle to one of the prepared baking sheets and let rest, uncovered, until a dry crust forms on top, 1 hour, 30 minutes to 2 hours.
• Meanwhile, position racks in the middle and lower thirds of the oven. Place a pizza stone or inverted baking sheet on the bottom rack and preheat to 475 degrees F for at least 40 minutes.
• Press your fingertips through the dry crust on top of the dough to create a spotted pattern. Gently stretch each piece of dough into a 14-by-4-inch rectangle, then brush the tops with olive oil and sprinkle with salt. Put 1 baking sheet of dough on the pizza stone and bake until the bottom of the bread is golden brown, about 7 minutes. Transfer to the middle rack and continue baking until golden all over, about 5 more minutes. Remove from the oven and immediately brush the top of the bread with olive oil and sprinkle with salt; let cool on the baking sheet on a rack. Repeat with the remaining dough.
• Make the dressing: Whisk the vinegar, mustard and dried basil in a bowl. Add the sugar and 1/4 teaspoon each salt and pepper. Slowly whisk in the olive oil.
• Assemble the sandwiches: Slice each flatbread in half horizontally and brush with the dressing. Top the bread bottoms with the tomatoes, mozzarella and basil leaves. Season with salt and pepper and cover with the bread tops. Cut into pieces.

BASIL, TOMATO AND MOZZARELLA SANDWICH

Steps:

• Slice the loaf of bread in half lengthwise. Layer the basil, tomato slices, and mozzarella cheese between the two halves of bread. Cut into four sandwiches.
• In a small dish, stir together the balsamic vinegar and red pepper flakes. Use as a dipping sauce.

STALE-BREAD PIZZA

Steps:

• Heat oven to 350 degrees. Grease a baking sheet with about 2 tablespoons oil.
• Pour milk into a bowl. Briefly dunk one slice of bread at a time into milk and squeeze out excess. Place bread on baking sheet, sprinkle with salt and pepper, cover with mozzarella slices, and top with tomatoes, Parmigiano-Reggiano and oregano or basil. Drizzle with oil.
• Bake on bottom shelf of oven for 10 to 20 minutes, being careful not to burn the bottom of the bread.