Anthonys Tomato Mozzarella Crepes Recipes

TOMATO AND MOZZARELLA TART

Tomato and Mozzarella Tart image

Provided by Molly Yeh

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 8

Ingredients

3/4 pound tomatoes, sliced 1/2-inch-thick
Kosher salt and freshly ground black pepper
1 round pie dough (homemade or store-bought)
1 large egg, beaten with a splash of water for egg wash
6 ounces packaged shredded mozzarella
1 clove garlic, minced
1/4 cup chopped fresh basil, plus more for garnish
Flaky salt, for sprinkling

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!

ANTHONY'S TOMATO MOZZARELLA CREPES

Anthony's Tomato Mozzarella Crepes image

This recipe comes from my 14 year old son and one of his buddies, who, when feeling hungry one afternoon, found crepe batter and some other stuff in the fridge and got creative! I know if I came up with this, he never would have even tried it :)

Provided by Karen..

Categories One Dish Meal

Time 30m

Yield 12 Crepes

Number Of Ingredients 9

Ingredients

3 eggs, slightly beaten
6 tablespoons flour
1/4 teaspoon salt
1 cup milk
vegetable oil
12 ounces shredded mozzarella cheese
1 -2 cup diced fresh tomato
dried oregano
salt and pepper

Steps:

Beat eggs, flour, salt and milk until smooth.
Cover and chill for an hour.
Stir well before using.
Lightly grease a crepe pan or 7 inch frying pan with vegetable oil and heat over medium-high.
Pour a scant 1/4 cup batter in pan and quickly tilt pan so batter evenly covers bottom.
When lightly browned underneath, carefully turn or flip over.
Sprinkle with 1/8 cup cheese.
When cheese has melted and bottom of crepe is lightly browned, slide crepe onto serving plate.
Sprinkle with tomatoes, oregano and salt and pepper to taste.
Roll up or fold"burrito" style.
Repeat until you run out of batter.

FRESH MOZZARELLA AND TOMATO

Fresh Mozzarella and Tomato image

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

Ingredients

4 medium tomatoes, cut into 1/4-inch slices
8 oz fresh mozzarella cheese, cut into 1/4-inch slices
2 tablespoons extra-virgin olive oil
2 tablespoons balsamic or red wine vinegar
2 tablespoons chopped fresh basil leaves
Freshly ground pepper

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

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