Tomato And Mozzarella Toast Food

TOMATO AND MOZZARELLA TOAST

Steps:

• Heat oven to 400ºF.
• Place bread slices in single layer on baking sheet. Bake 4 min. on each side or until lightly toasted on both sides.
• Rub toast slices with garlic; top with tomatoes and cheese.
• Bake 2 to 3 min. or until cheese is melted. Sprinkle with basil.

TOMATO, MOZZARELLA AND BASIL BRUSCHETTA

Steps:

• Preheat oven to 375 degrees F.
• In the bowl of a food processor, add drained tomatoes, 1 cup basil leaves, olive oil and 2 cloves garlic. Pulse until smooth, but somewhat chunky. Season with salt and pepper.
• On a baking sheet, line up baguette slices. Toast in oven for about 3 minutes or until light golden brown. Working quickly, rub the remaining garlic on the toasted side of each slice and then lay a piece of mozzarella cheese on top. Place bread back in oven and melt cheese slightly, about 45 seconds. Remove from oven and spread one tablespoon of the tomato mixture on each piece.
• Place bruschetta on decorative platter and garnish with basil leaves.

FRESH MOZZARELLA AND TOMATO

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.

TOMATO & MOZZARELLA TOASTIE

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.

TOMATO TOAST WITH PEACHES, MOZZARELLA, AND MINT

Steps:

• Spread each toast evenly with butter and layer mozzarella, tomatoes, and peaches on top. Top with mint, drizzle with oil, and season with sea salt.

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.

FRESH TOMATO AND MOZZARELLA ON TOAST

Steps:

• To prepare, slice tomatoes and french bread.
• Toast the slices of french bread in the toaster.
• Place the toasted french bread pieces on aluminum foil or baking pan.
• Put one layer of tomato slices on each piece of french bread (usually 1 1/2 to 2 tomato slices for each piece of toast).
• Sprinkle mozzarella cheese on top of each piece.
• Bake in toaster oven until cheese is melted.
• Take out of oven and drizzle a small amount of olive oil and balsamic vinegar on top.
• Sprinkle Italian seasoning and salt and pepper to taste, on top.
• Enjoy!

TOMATO AND MOZZARELLA TART

Steps:

• Preheat the oven to 400 degrees F.
• Lay the tomatoes out on a paper towel and sprinkle with a few pinches kosher salt so that some moisture drains out of them.
• Line a baking sheet with parchment and place the round of pie dough on top (if using homemade dough, roll it out into a round that is 11- to 12-inches in diameter).
• Brush the edges of the dough with the egg wash, then sprinkle with the mozzarella, garlic and fresh basil. Top with the tomatoes. Fold over the edges and pleat. Brush the outside edges with the egg wash and sprinkle with flaky salt and pepper.
• Bake the galette until the edges are golden brown, 35 to 45 minutes. Finish with more basil and enjoy!

TOMATO BASIL MOZZARELLA MELT

Steps:

• Place 6 Sister Schuberts Mini Baguettes on a baking sheet and bake rolls according to directions on package. Cool baguettes.
• Decrease oven temperature to 375 degrees F.
• Carefully slice each Sister Schuberts Mini Baguette in half horizontally. Spread one side of each baguette with pesto. Continue to layer with tomatoes, fresh mozzarella and sprinkle with salt and pepper. Wrap each sandwich in a large piece of aluminum foil, place packages on baking sheet and bake 7 to 10 minutes or until sandwiches are warm and the cheese has melted. Unwrap sandwiches, open and add fresh basil leaves. Serve.

PESTO-TOMATO TOAST

Steps:

• Heat oven to 375°F. Place bread on ungreased cookie sheet. Spread with pesto. Top with tomato. Sprinkle with cheese.
• Bake about 8 minutes or until hot and cheese is melted.

ROASTED TOMATO, MOZZARELLA & ROCKET

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.