Baked Tomato Mozzarella Basil Risotto Recipes

BAKED TOMATO AND MOZZARELLA RISOTTO

Steps:

• Preheat your oven to 200℃/Gas 6. Halve any large cherry tomatoes. Place in a baking dish. Drizzle with oil to coat. Season. Roast for 15-20 minutes, until tender, while you continue, tossing them halfway through. Once done, set aside.
• Peel and finely chop the onions and garlic. Thinly slice the sun-dried tomatoes. Heat a large saucepan. Gently toast the pumpkin seed for 2-3 mins, until lightly coloured. Transfer to a plate. Let the saucepan cool for 1 min.
• Heat the butter and i tbsp of oil in the same pan. Gently fry the onions and sun-dried tomatoes for 10 mins, stirring regularly. Add a splash of water if they look like catching.
• Meanwhile, boil a kettle. In a jug, stir the bouillon with 700ml of boiled water, to make a stock.
• After 10 mins, add the garlic, pesto and rice to the onion pan; stir for 1 min. Pour in 600ml of the stock. Season. Bring to a simmer, then remove from the heat and mix it all into the baking dish with the cherry tomatoes. Bake for a further 15 mins. Add a splash more stock towards the end if needed.
• Meanwhile, in a large bowl, mix the mustard and vinegar. Whisk in 1½ tbsp of olive oil to make a dressing. Season. Drain and slice the mozzarella. Thinly shred the lettuce.
• After 15 mins, mix three-quarters of the Italian cheese into the rice. Add more stock (or boiled water) if needed. Lay the mozzarella over the top. Bake for approx. 10-15 mins more, until the mozzarella is golden and the rice just tender.
• When the risotto is ready, toss the lettuce and pumpkin seeds with the dressing. Serve the risotto, scattered with the remaining Italian cheese and a few basil leaves, with salad on the side.

BAKED TOMATO, MOZZARELLA & BASIL RISOTTO

Steps:

• Heat the oven to 200C/180C fan/gas 6. Heat half the oil in an ovenproof pan or casserole dish, then stir in the onion and cook over a low heat for 8-10 mins until golden. Scatter over the rice and mix well until coated. Pour over the wine, if using, and cook for 2 mins until absorbed. Pour over the hot stock, then give the rice a quick stir. Put the dish in the oven and bake the rice for 10 mins.
• Remove from the oven and stir through the tomatoes, basil, half of the parmesan and some seasoning. Flatten everything out roughly with the back of a spoon, then nestle the chunks of mozzarella evenly into the risotto. Sprinkle over the breadcrumbs and the remaining parmesan, and drizzle with the rest of the olive oil. Put the dish back in the oven, and bake everything for another 10-15 mins until the rice is just cooked through, heating it under the grill if you want a deep, golden crust. Leave to stand for a few minutes, scatter with a few extra basil leaves and serve scooped straight from the dish.

TOMATO AND BASIL RISOTTO

Steps:

• Put your stock or broth into a saucepan and bring it to a simmer over low heat, with a ladle nearby or in the pot. Make sure that it is well seasoned.
• Heat the olive oil over medium heat in a wide, heavy skillet or a wide, heavy saucepan. Add the onion and a generous pinch of salt, and cook gently until tender, about 5 minutes. Add the rice and garlic and cook, stirring, until the grains of rice are separate and beginning to crackle. Stir in the grated tomatoes, sugar, thyme, and salt to taste and cook, stirring often, until the tomatoes have cooked down slightly and coat the rice, 5 to 10 minutes.
• Add the wine and stir until it has evaporated and been absorbed by the rice. Begin adding the simmering stock, a couple of ladlefuls (about 1/2 cup) at a time. The stock should just cover the rice, and should be bubbling, not too slowly but not too quickly. Cook, stirring often, until it is just about absorbed. Add another ladleful or two of the stock and continue to cook in this fashion, adding more stock and stirring when the rice is almost dry. You do not have to stir constantly, but stir often and when you do, stir vigorously. When the rice is just tender all the way through but still chewy (al dente), in 20 to 25 minutes, it is done. Taste now and adjust seasoning.
• Add another ladleful of stock to the rice. Stir in the additional finely diced tomatoes, basil and Parmesan and remove from the heat. The mixture should be creamy (add more stock if it isn't). Serve right away in wide soup bowls or on plates, spreading the risotto in a thin layer rather than a mound.

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.

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.

BAKED MOZZARELLA WITH TOMATO AND BASIL ANTIPASTI

Steps:

• Preheat broiler.
• Lightly brush baguette slices with olive oil.
• Broil bread for about 3 minutes; turn and sprinkle with Parmesan and dried basil; broil 1 to 2 minutes until lightly toasted; set aside.
• Reduce oven to 350 degrees F.
• In four individual oven proof dishes, layer tomato sauce, garlic, and mozzarella.
• Bake 20 minutes or until mozzarella is melted.
• Remove from oven and drizzle with oil.
• Top with fresh basil.
• Serve with toasted Parmesan baguette slices.

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.