Big Al Roasted Red Peppers And Fresh Mozzarella Recipes

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" BIG AL" - ROASTED RED PEPPERS AND FRESH MOZZARELLA



Make and share this " Big Al" - Roasted Red Peppers and Fresh Mozzarella recipe from Food.com.

Provided by MQ6623

Categories     Lunch/Snacks

Time 5m

Yield 2-4 sandwiches, 2-4 serving(s)

Number Of Ingredients 6

baguette
balsamic vinaigrette
sliced tomatoes
roasted red pepper
fresh mozzarella cheese
herbs

Steps:

  • Slice your favorite baguette.
  • Douse with a balsamic vinaigrette (however you like your vinaigrette; I like garlic and shallots) Add thinly sliced tomatoes.
  • Add a layer of roasted red peppers.
  • Add a generous layer of sliced, fresh mozzarella.
  • Sprinkle with herbs (thyme is good with this, or oregano) and salt and pepper.
  • BIG AL is best when the flavors have had time to meld.
  • It is one of the few sandwiches I make or order when eating at a local restaurant.

Nutrition Facts :

MOZZARELLA AND ROASTED RED PEPPER TOASTS



Mozzarella and Roasted Red Pepper Toasts image

I have been serving this appetizer to friends and family for years. These are all my favorite flavors wrapped up in one. I hope you enjoy them as much as I do!

Provided by Slatts

Categories     < 30 Mins

Time 25m

Yield 8 serving(s)

Number Of Ingredients 5

1 French baguette, sliced into 1/2 inch slices
1/4 cup olive oil, divided
12 ounces roasted red peppers, drained and chopped
8 ounces fresh mozzarella cheese, cut into small chunks
salt and pepper

Steps:

  • Preheat oven to 350 degrees.
  • Place the bread slices on a baking sheet. Drizzle lightly with half the olive oil.
  • Place a small amount of peppers on each slice of bread.
  • Top each slice with a fresh mozzarella.
  • Salt and pepper the breads to taste and drizzle with the remaining olive oil.
  • Cook for 10 - 15 minutes or until cheese begins to brown slightly.
  • Serve immeadiately.

Nutrition Facts : Calories 307.7, Fat 14.9, SaturatedFat 5, Cholesterol 22.4, Sodium 1105.4, Carbohydrate 31.7, Fiber 2.2, Sugar 0.4, Protein 11.6

ROASTED RED PEPPER SOUP WITH MOZZARELLA



Roasted Red Pepper Soup with Mozzarella image

Enjoy this roasted red pepper soup topped with mozzarella and served with bread - a tasty dinner recipe.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h10m

Yield 4

Number Of Ingredients 11

4 red bell peppers
1 tablespoon olive oil
2 large onions, chopped (2 cups)
3 cloves garlic, sliced
2 cups vegetable broth or reduced-sodium chicken broth
1 cup water
1/4 teaspoon cracked black pepper
1 cup thinly sliced fresh basil leaves
1/2 yellow bell pepper, diced
8 small (cherry-size) mozzarella balls, quartered
4 slices crusty multigrain or whole wheat bread

Steps:

  • Set oven control to broil. On rack in broiler pan, place red bell peppers. Broil with tops about 5 inches from heat for 10 to 15 minutes, turning occasionally, until skin is blistered and evenly browned. In large bowl, place roasted bell peppers; cover with plastic wrap. Let stand 15 minutes.
  • Meanwhile, in 4-quart saucepan, heat oil over medium-low heat. Add onion and garlic to oil. Cook 7 to 9 minutes, stirring occasionally, until onions begin to turn brown; remove from heat.
  • Remove skin, stems, seeds and membranes from roasted bell peppers; cut bell peppers into strips. Into onion mixture, stir bell pepper strips, broth, water and pepper. Heat to boiling; reduce heat. Simmer uncovered 10 minutes, stirring occasionally; stir in 1/2 cup of the basil.
  • In blender or food processor, place about one-third of the soup mixture. Cover; blend on high speed until smooth, stopping blender to scrape side if necessary. Pour into large bowl. Repeat 2 times more with remaining soup mixture.
  • Divide soup evenly among 4 bowls. To serve, top soup with diced yellow bell pepper and the mozzarella; sprinkle with remaining basil. Serve with bread.

Nutrition Facts : Calories 200, Carbohydrate 29 g, Cholesterol 0 mg, Fat 1, Fiber 6 g, Protein 7 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 620 mg, Sugar 13 g, TransFat 0 g

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