BASIL, TOMATO & MOZZARELLA CHEESE
Make and share this Basil, Tomato & Mozzarella Cheese recipe from Food.com.
Provided by Rita1652
Categories Cheese
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Whisk together dressing ingredients.
- Set aside.
- Layer on a platter the tomatoes,cheese, and basil.
- Pour dressing over the salad and serve.
Nutrition Facts : Calories 325.8, Fat 26.3, SaturatedFat 9.3, Cholesterol 44.2, Sodium 361.1, Carbohydrate 9.3, Fiber 1.8, Sugar 5.3, Protein 14
TOMATO AND MOZZARELLA FONDUE
Provided by Michael Chiarello : Food Network
Categories appetizer
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 7
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!;
- 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.
BASIL & MOZZARELLA CHEESE FONDUE
A mixture of mozzarella cheese and chopped fresh basil is blended with chicken broth to make this savory cheese fondue.
Provided by My Food and Family
Categories Cheese Appetizers
Time 20m
Yield 16 servings, 2 Tbsp. each
Number Of Ingredients 4
Steps:
- Bring broth to boil in large saucepan. Meanwhile, combine remaining ingredients.
- Add cheese mixture gradually to broth, cooking and stirring after each addition until cheese is completely melted and mixture is well blended.
- Bring just to boil, stirring constantly. Remove from heat; pour into fondue pot to serve.
Nutrition Facts : Calories 90, Fat 5 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 15 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 7 g
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.
ITALIAN CHEESE FONDUE
Fondue made with two cheeses: mozarella cheese and either gorgonzola cheese OR provolone cheese, mixed with wine and herbs and served with your favorite choice of dippers. (Note: The gorgonzola will make a more pungent fondue.)
Provided by GatoKato
Categories Cheese
Time 20m
Yield 2-3 serving(s)
Number Of Ingredients 12
Steps:
- Pour 1 cup of boiling water over sun-dried tomatoes in a small bowl, and leave to soften for 10 minutes.
- Remove tomatoes from water and chop into small pieces.
- Rub inside of fondue pot with cut side of garlic.
- Heat wine in pot until it begins to boil.
- Toss cheese with flour.
- Add cheese slowly to pot, stirring the constantly.
- Add tomatoes and basil leaves to mixture and stir until smooth.
- Serve with dippers.
Nutrition Facts : Calories 1158.6, Fat 34.4, SaturatedFat 18.3, Cholesterol 72.8, Sodium 2629.9, Carbohydrate 160, Fiber 14.4, Sugar 29.4, Protein 44.3
MOZZARELLA BASIL BREAD
Soft, chewy, and cheesy!
Provided by Soups On...
Categories Bread Yeast Bread Recipes White Bread Recipes
Time 2h20m
Yield 16
Number Of Ingredients 8
Steps:
- Mix warm water with sugar in a large mixing bowl until the sugar has dissolved. Sprinkle yeast over the surface of the water, and let stand until the yeast begins to form a creamy layer on the water. Stir the yeast into the water. Stir in salt, and 1 cup of bread flour, and beat the flour in to form a loose batter. Stir in 1 more cup of flour, and mix in the mozzarella cheese, milk, and basil. Mix in the remaining 2 cups of flour in 1/2-cup additions.
- Turn the dough out onto a well-floured work surface, and knead until the dough is thoroughly mixed, but still sticky, 5 to 8 minutes. Add flour into the dough as you knead, if necessary. Form the dough into a ball, and place into an oiled bowl. Turn the dough over in the bowl to oil the surface of the dough, and cover with a cloth. Allow to rise until double, about 1 hour.
- With your fist, press firmly on the dough to deflate the large bubbles. Turn the dough out onto a well-floured work surface, and knead the dough just long enough to eliminate the remaining bubbles in the dough, about 1 minute. Cut the dough into 2 equal pieces, and form each half into a round ball. Spray a baking sheet with nonstick cooking spray, and place the balls onto the baking sheet. With a sharp knife, slash an X into the top of each loaf. Cover the loaves with a towel, and let rise until doubled, about 25 minutes.
- Preheat oven to 425 degrees F (220 degrees C).
- Bake the loaves until browned, about 25 minutes. To serve, cut each loaf into 8 wedges.
Nutrition Facts : Calories 25.6 calories, Carbohydrate 1.5 g, Cholesterol 4.8 mg, Fat 1.2 g, Fiber 0.2 g, Protein 2.2 g, SaturatedFat 0.8 g, Sodium 482.6 mg, Sugar 1 g
GARLICKY MOZZARELLA FONDUE
Forget about chocolate fondue and make our Garlicky Mozzarella Fondue! This fragrant mozzarella cheese fondue gets a robust boost from reduced-sodium chicken broth and a bit of garlic powder. Tasty with all kinds of dippers.
Provided by My Food and Family
Categories Cheese Appetizers
Time 20m
Yield 16 servings, 2 Tbsp. each
Number Of Ingredients 4
Steps:
- Bring broth to boil in large saucepan. Meanwhile, combine remaining ingredients.
- Add cheese mixture gradually to broth, cooking and stirring after each addition until cheese is completely melted and mixture is well blended.
- Bring just to boil, stirring constantly. Remove from heat; pour into fondue pot to serve.
Nutrition Facts : Calories 100, Fat 6 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 7 g
TOMATOES WITH BASIL AND MOZZARELLA
Provided by Marian Burros
Categories easy, quick, salads and dressings
Time 10m
Yield 3 servings
Number Of Ingredients 4
Steps:
- Wash and slice tops and bottoms of tomatoes; cut tomatoes into about three slices each.
- Slice the mozzarella very thinly; wash and dry the basil leaves.
- Arrange the mozzarella and basil on the tomato slices on three salad plates,and sprinkle with pepper.
Nutrition Facts : @context http, Calories 132, UnsaturatedFat 3 grams, Carbohydrate 5 grams, Fat 9 grams, Fiber 1 gram, Protein 10 grams, SaturatedFat 5 grams, Sodium 263 milligrams, Sugar 0 grams
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