Baked Smoked Mozzarella Tomato Recipes

BAKED TOMATOES WITH MOZZARELLA AND PARMESAN

Steps:

• Preheat oven to 400F
• Place tomato slices on a parchment lined baking sheet
• Top each tomato with a layer or parmesan and then a layer or mozzarella
• Sprinkle the chopped basil on top of each tomato
• Drizzle lightly with olive oil
• Bake for 8-10 minutes or until cheese is melted and bubbly
• Turn off oven and broil for 2-3 minutes to brown the cheese
• Serve immediately. Enjoy!

SMOKED MOZZARELLA AND SUN-DRIED TOMATO CIGARS

Steps:

• Preheat the oven to 325 degrees F.
• Lay a sheet of phyllo dough on a clean dry work surface. Use a pastry brush to brush the phyllo sheet with melted butter. Fold the phyllo sheet in half lengthwise, resulting in a 12 by 8-inch rectangle. Brush the top of the phyllo with melted butter. Place a few slices of smoked mozzarella at a narrow end of the phyllo rectangle, leaving 1-inch on each side. Top the cheese with a few pieces of sun-dried tomatoes. Carefully roll up the phyllo dough into a cigar shape starting with the cheese and tomato end. About half way through the rolling, tuck in the 1-inch ends of the phyllo dough, and continue rolling. Place on a foil-lined baking sheet, seam side down, and brush the top with butter. Continue rolling the 5 remaining cigars. Bake until golden, about 25 to 30 minutes.
• Meanwhile, in a small ball jar or in a plastic container with a tight-fitting lid combine the extra-virgin olive oil, Proseco, cider vinegar, salt, and pepper. Shake well. Toss the Proseco vinaigrette with the field greens. Place the dressed greens on a serving platter or on individual serving plates.
• Slice the cigars into 2-inch pieces. Place atop the dressed field greens. Serve immediately.
• The baked cigars are about 1 1/2 inches in diameter. The flavor is great. YUM!!

BAKED MOZZARELLA TOMATOES

Steps:

• 1. Preheat oven (or toaster oven) to 400 degrees F.
• 2. Cut tomatoes into thick slices, and place them on a foil-lined baking sheet.
• 4. Salt and pepper lightly, add basil (as much or little as you like) and cook tomatoes for 10 minutes, or until tender but not mushy.
• 5. Turn off oven. Top tomatoes with cheese and drizzle with olive oil. Allow to sit in hot oven just long enough for the cheese to melt.

PENNE WITH TOMATO PESTO AND SMOKED MOZZARELLA

Steps:

• In a small pan over medium heat, toast almonds until golden brown, 5 minutes. In a food processor, pulse almonds, parsley, tomatoes, garlic and oil until slightly chunky. Pour into a bowl; season with salt and freshly ground black pepper. Add mozzarella; toss to combine. Cook pasta as directed on package; drain and toss immediately with pesto.

SMOKED MOZZARELLA AND SUN-DRIED TOMATO PIZZA

Steps:

• Prepare the dough.
• Preheat oven to 425 degrees. Brush the top of dough with 1 1/2 tablespoons of the oil reserved from the sun-dried tomatoes. Bake for 15 minutes. Remove the dough from the oven and arrange the tomatoes over the top in a pinwheel fashion. Arrange the cheese slices in between the tomatoes. Bake until the cheese is melted and the dough is golden brown, about 5 minutes longer.

HOMEMADE SMOKED MOZZARELLA CHEESE

Steps:

• Reconstitute powdered milk by stirring into 15 cups cold water; stir until dissolved.
• Combine reconstituted milk, heavy cream, and citric acid in a large pot over low heat. Heat to 90 degrees F (32 degrees C), about 15 minutes.
• Dilute 1/4 teaspoon rennet in remaining 1/4 cup water. Pour into the pot and stir, about 45 seconds. Continue to heat mixture until it reaches 100 degrees F (38 degrees C), about 10 minutes. Remove from heat.
• Let mixture stand until temperature climbs to 105 degrees F (41 degrees C), about 3 minutes, and sets into curd. Pull edge of the curd gently with a thin knife or spoon to check to make sure it is set.
• Slice vertically into the pot to cut curd into 1-inch squares. Transfer curd to a microwave-safe bowl using a hand-held strainer or slotted spoon, draining out as much liquid (whey) as possible.
• Heat the curd in the microwave on high for 1 minute. Drain off whey. Stretch curd mixture and fold, repeating until it cools and becomes difficult to stretch.
• Reheat in the microwave for 30 seconds. Drain whey. Stretch and fold the curds repeatedly.
• Repeat this process one more time, kneading salt and liquid smoke into the cheese. Shape into a ball and place in a bowl of cold water. Cover with plastic wrap and chill until firm.

TOMATO MOZZARELLA BAKE

Steps:

• Preheat oven to 400°. Spread 2 tablespoons butter over both sides of bread. Place on a baking sheet; bake for about 3 minutes on each side or until lightly toasted. Cut into 1-in. cubes. Reduce heat to 350°., In a large skillet, saute green pepper, onion and garlic in remaining butter until tender. In a large bowl, lightly beat the eggs. Stir in bread cubes, vegetable mixture, bacon, sugar, salt, oregano and pepper. , Transfer to a greased 11x7-in. baking dish. Cut each tomato into four thick slices; arrange over the top. Sprinkle with cheese. Bake, uncovered, for 30-35 minutes or until a knife inserted in the center comes out clean.