Buffalo Mozzarella Poached In Tomato Basil Sauce Recipes

POACHED HALIBUT WITH TOMATO AND BASIL

Steps:

• Season fish with salt and pepper. In a large skillet add the oil. Arrange fish in the pan and turn to coat in oil, then add garlic, shallots and wine. Top each fillet of fish with 1/4 of the tomatoes. Place the pan on the stove top and bring the liquid to a boil over medium high heat. Top the pan with a tight fitting lid and reduce heat to moderate. Cook fish 8 to 10 minutes until opaque and flaky, but not dry. Carefully transfer fish topped with tomatoes to dinner plates or serving plate with a thin spatula. Spoon pan juices over the fish. Squeeze the wedge of lemon over the cooked fish and top each fillet with lots of torn or shredded basil. Serve immediately.

TOMATO-BASIL PASTA WITH FRESH MOZZARELLA

Steps:

• In 12-inch skillet, heat oil over medium heat. Add onion and garlic; cook 3 to 4 minutes, stirring frequently, until onion is crisp-tender. Stir in tomatoes. Heat to boiling. Reduce heat; simmer uncovered 20 to 25 minutes, stirring occasionally, until thickened. Stir in basil.
• Meanwhile, cook and drain pasta as directed on box.
• Stir pasta into sauce. Cook until thoroughly heated. Into large serving bowl, pour pasta and sauce. Gently stir in cheese and pine nuts.

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.

BUFFALO MOZZARELLA POACHED IN TOMATO-BASIL SAUCE

Steps:

• Combine the garlic, 4 tablespoons of olive oil, 1/4 teaspoon of salt and pepper to taste and let stand for 30 minutes.
• Meanwhile, bring a large pot of water to a boil. Add the tomatoes and cook for 5 minutes. Drain well. Pass the tomatoes through a food mill and set aside. Heat the remaining olive oil in a large wide pot over medium heat. Add the onion and saute until softened, about 5 minutes. Add the tomatoes, remaining salt and pepper to taste. Simmer slowly for 20 minutes, stirring occasionally.
• Place the mozzarella in the simmering sauce; only half of each mozzarella ball should be submerged. Remove from the heat and let stand 10 minutes. Chop 8 of the basil leaves and cut the rest across into thin strips.
• Remove the mozzarella from the sauce, being careful not to splash sauce on the top of each ball. Stir the chopped basil into the sauce and scrape it into a serving bowl. Place the mozzarella back in the sauce. Stir the basil strips into the garlic oil and spoon the mixture over the mozzarella. Serve with toasted slices of good country-style bread.

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.

TOMATOES WITH BASIL AND MOZZARELLA

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.

MARINATED BUFFALO MOZZARELLA & TOMATO SALAD

Steps:

• To make the marinade. Scatter the fennel seeds in a small frying pan over medium heat and dry-roast until they begin to pop. Transfer to a mortar and pestle and crush roughly. Place the crushed seeds in a small bowl and add the remaining marinade ingredients.
• Break the mozzarella roughly with your hands. Smear it with the marinade and set aside for 15-30 minutes to absorb the flavors.
• To serve, cut the tomatoes into wedges and plate along with the marinated mozzarella. Drizzle with extra olive oil. Serve along with crusty French bread slices.

HEIRLOOM TOMATO, MOZZARELLA AND BASIL SIDE DISH

Steps:

• Cut the tomato in half. If tomato will not sit flat, take a small thin slice off of the bottom.
• Place 1 piece of mozzarella on top of each tomato half.
• Chiffonade the basil into thin strips and place 1/2 the basil on top of the mozzarella.
• Drizzle with olive oil and balsamic (no need to pre-mix the two together) over the tomato/mozzarella/basil.
• Serve with salt to taste (we let guests add their own).