MOZZARELLA FONDUTA
Provided by Giada De Laurentiis
Categories appetizer
Time 45m
Yield 6 servings
Number Of Ingredients 8
Steps:
- In a small saucepan, bring the tomato-basil sauce and red pepper flakes to a simmer over medium heat. Cook uncovered until thick, 20 to 25 minutes. Remove the pan from the heat and stir in the basil.
- Preheat the broiler.
- Place six 5-ounce ramekins on a baking sheet. Divide the sauce equally among the ramekins. Divide the prosciutto among the ramekins. Place the slices of mozzarella between 3 paper towels to absorb any excess moisture. Place the slices of mozzarella on top of the prosciutto. Season with salt and pepper. Sprinkle the Gruyere on top.
- Broil until the cheese is melted and golden brown, 5 to 8 minutes. Serve with grilled bread.
TOMATO AND MOZZARELLA GALETTE
Steps:
- Preheat the oven to 400 degrees F. Line a pizza stone or baking sheet with parchment paper.
- Mix the ricotta, oregano and red paper flakes in a small bowl. Add a small pinch of salt and pepper.
- Unroll the pie crust onto the prepared pizza stone or baking sheet. Spread the ricotta mixture in the center of the dough, leaving a 1 1/2-inch border. Top with the mozzarella. Lay the tomato slices on top of the mozzarella, overlapping them if necessary. Fold the edge of the dough over the filling. Beat the egg in a small bowl with 1 teaspoon water. Brush the dough with the egg wash.
- Bake until the crust is golden brown and shiny, 30 to 35 minutes. Cool for 10 minutes before serving. Garnish with basil.
FRESH MOZZARELLA AND TOMATO
Looking for a quick appetizer idea? Then check out this cheese and fresh tomatoes recipe that requires no cooking at all and is ready in just 30 minutes!
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- On round plate, arrange tomato and cheese slices alternately. Drizzle oil and vinegar over tomatoes and cheese. Sprinkle with basil and pepper.
- Let stand at room temperature 20 minutes to blend flavors. Cover and refrigerate leftovers.
Nutrition Facts : Calories 260, Carbohydrate 8 g, Cholesterol 30 mg, Fat 1 1/2, Fiber 2 g, Protein 16 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 4 g, TransFat 0 g
TOMATO FONDUE
Steps:
- Cook the minced shallots or scallions in butter, in a small frying pan or saucepan, for a minute or 2 without browning. Then add the tomato and cook over moderately high heat for several minutes until juices have exuded and tomato pulp has thickened enough to hold its shape lightly in a spoon. Season carefully to taste. Just before serving, fold in the herbs.
TOMATO & MOZZARELLA SALAD WITH TOMATO DRESSING
Enjoy this super-quick tomato and mozzarella salad as a side dish, or add some sliced avocado for a filling lunch. Top with basil leaves and crushed crostini for extra flavour and texture
Provided by Tom Kerridge
Categories Lunch, Side dish, Starter
Time 15m
Number Of Ingredients 8
Steps:
- Put the tomatoes in a bowl with the shallots and season with a large pinch of salt. Leave for 10 mins for the tomatoes to release their juices.
- Lift the tomatoes and shallots out of the bowl using a slotted spoon, and reserve the juices. Arrange the tomatoes over two plates, then sprinkle over the shallots.
- Whisk the olive oil, Tabasco and vinegar into the reserved tomato juices to make a dressing. Drizzle over the tomatoes and shallots, then scatter with the shredded basil and crushed crostini. Put one half of the mozzarella in the centre of each plate, and season with freshly ground black pepper. Top with the extra basil leaves, and serve.
Nutrition Facts : Calories 463 calories, Fat 41 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 13 grams protein, Sodium 0.8 milligram of sodium
TOMATO & MOZZARELLA TOASTIE
This classic mozzarella and tomato toastie is a simple and quick lunch option. Upgrade your sandwich with veggies, shredded chicken or pepperoni
Provided by Cassie Best
Categories Lunch
Time 10m
Number Of Ingredients 6
Steps:
- Spread the bread with the tomato pizza or pasta sauce. Scatter torn mozzarella and a few torn basil leaves over one slice, then add any meat or veggies you like - shredded chicken or ham, pepperoni, sweetcorn, onions or roasted peppers all work well. Top with the other slice of bread, then butter the outsides of the sandwich. Cook in a hot pan, weighed down by another heavy pan, for 2-3 mins on each side until the outside is crisp and the cheese has melted. Alternatively, cook in a sandwich toaster. Top with a few whole basil leaves and serve.
Nutrition Facts : Calories 535 calories, Fat 31 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 26 grams protein, Sodium 3.2 milligram of sodium
TOMATO AND MOZZARELLA "FONDUE"
This is so good and fast to make for a tasty starter. Adapted from: Easy Entertaining with Michael Chiarello Please note: this is an adopted recipe and I hope to make it soonest. If you make it before I do, I would appreciate feedback, Thanks ! ZWT REGION:Italy.
Provided by kiwidutch
Categories Cheese
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Blanch fresh basil leaves in boiling water for just a second and then remove right into a large bowl of ice water.
- Drain the basil, carefully squeezing out the excess water, but keeping the leaves whole.
- Wrap 1 basil leaf around each bocconcini. Skewer the wrapped bocconcini onto the end of a wooden skewer. Dip in the tomato sauce and enjoy!
- Tomato Sauce:.
- Open the can of tomatoes, pour off the juice, and discard.
- With your hands, squeeze the whole tomatoes to a pulp, adding pulp to a bowl as you squeeze. Set aside.
- Heat olive oil in a heavy saucepan over high heat. Add garlic and cook until golden and fragrant; be careful not to burn the garlic.
- Add tomato pulp, stir to combine, and reduce the heat to a simmer.
- Simmer for about 5 minutes. Season, to taste, with salt and pepper.
- Serve as a dipping sauce for the bocconcini.
Nutrition Facts : Calories 126.6, Fat 10.4, SaturatedFat 1.4, Sodium 256.6, Carbohydrate 8.5, Fiber 1.8, Sugar 5.1, Protein 1.7
MOZZARELLA STICKS WITH CHILLI TOMATO SAUCE
Make these moreish mozzarella sticks in advance for fuss-free party food. Just pop them in the oven as guests arrive and serve with our chilli tomato sauce
Provided by Anna Glover
Categories Canapes
Time 55m
Number Of Ingredients 13
Steps:
- Put the flour, egg and breadcrumbs into three separate bowls, seasoning each. Stir the dried oregano and garlic granules into the breadcrumbs.
- Coat the mozzarella sticks in the flour, dust off any excess, then dip into the beaten egg. Gently shake to remove the excess egg, then turn in the breadcrumbs until well-coated. Transfer to a baking sheet lined with baking parchment and arrange in a single layer, then freeze for 1 hr until completely solid.
- To make the dipping sauce, heat the oil in a saucepan, and fry the chillies and garlic for 2-3 mins until fragrant. Tip in the tomatoes, vinegar, sugar and some seasoning. Reduce the heat to a simmer and cook for 12-15 mins until thick and saucy. If you prefer a smooth sauce, blitz with a stick blender. Season to taste - you may need to add a little more sugar, vinegar or salt. Leave to cool. Will keep, covered in the fridge, for up to three days, or the freezer for up to three months.
- Fill a heavy-based saucepan no more than a third full of oil and heat to 180C, or until a cube of bread sizzles when dropped into the oil, and browns in about 30 seconds. Gently lower in the frozen mozzarella sticks - you'll need to do this in two batches to ensure the temperature remains high - and fry for 2-3 mins until the cheesy middle is melted and the outside is crisp and golden. Drain on kitchen paper. Serve straightaway, or leave to cool. Will keep, covered in the fridge, for up to three days, or the freezer for up to three months.
- To reheat, heat the oven to 220C/200C fan/gas 7 and bake on a tray for 8-10 mins until heated through. Season and serve with warm dipping sauce.
Nutrition Facts : Calories 242 calories, Fat 16 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 9 grams protein, Sodium 0.5 milligram of sodium
FRESH TOMATO & MOZZARELLA SALAD
Make and share this Fresh Tomato & Mozzarella Salad recipe from Food.com.
Provided by CandyTX
Categories Cheese
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Cut up the tomatoes and mozzarella into large cubes.
- Add basil leaves and drizzle w/ vinegar and olive oil.
- Stir lightly.
- Sprinkle with a little salt.
- Chill at least one hour.
- Store in refrigerator.
TOMATO & MOZZARELLA CAPRESE - OFFICIAL RECIPE - OLIVE GARDEN
Make and share this Tomato & Mozzarella Caprese - Official Recipe - Olive Garden recipe from Food.com.
Provided by Starfire aka Wendy
Categories Cheese
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Arrange sliced tomatoes on a large platter.
- Place one basil leaf on top of each tomato slice.
- Place one slice of mozzarella on top of each basil leaf.
- Spring oregano, salt and black pepper on cheese and drizzle with extra-virgin olive oil. Finish with drizzle of balsamic vinegar.
ROASTED TOMATO, MOZZARELLA & ROCKET
Turn a slice of bread into something sophisticated with this colourful toast topping
Provided by Good Food team
Categories Lunch, Main course
Time 35m
Number Of Ingredients 8
Steps:
- Heat oven to 200C/180C fan/gas 6. Lay tomatoes, cut side up, in a roasting tray and drizzle with 1 tbsp olive oil, the balsamic vinegar and thyme. Season and cook for 30 mins.
- Meanwhile, toast bread until golden. Divide between 2 plates and top with the tomatoes. Scatter on mozzarella, basil leaves and rocket. Drizzle with olive oil and serve.
Nutrition Facts : Calories 543 calories, Fat 31 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 8 grams sugar, Fiber 6 grams fiber, Protein 13 grams protein, Sodium 1.39 milligram of sodium
STUFFED TOMATOES WITH MOZZARELLA
Topped with mozzarella, greens, corn, and torn bread, these halved tomatoes are hearty enough to serve as a vegetarian main course.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Time 30m
Number Of Ingredients 9
Steps:
- Preheat broiler with rack 8 inches from heat source. Toast bread on a rimmed baking sheet, stirring once, until crispy, about 2 minutes. Remove from oven; set aside.
- Scoop out seeds and flesh from each tomato into a bowl; reserve. Arrange tomato halves in a broiler-safe baking dish; season with salt and pepper.
- In a large skillet, heat 1 tablespoon oil over medium heat. Add pepper flakes and shallot; cook until just tender, about 2 minutes. Increase heat to high; add reserved tomato flesh and juice. Cook, stirring, until reduced by half, about 2 minutes. Add corn and greens; cook, stirring, until vegetables are tender, about 2 minutes. Season with 1/2 teaspoon salt.
- Fill tomato halves with vegetable mixture, dividing evenly, then sprinkle with toasted bread, drizzle with remaining 1 tablespoon oil, and top with cheese. Broil until cheese is bubbly and golden in spots, about 2 minutes. Serve warm.
Nutrition Facts : Calories 207 g, Cholesterol 9 g, Fat 11 g, Fiber 4 g, Protein 8 g, SaturatedFat 3 g, Sodium 424 g
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