Capreseonasticktomatobasilfreshmozzarellacheese Recipes

CAPRESE APPETIZER

Steps:

• Toss tomatoes, mozzarella cheese, olive oil, basil, salt, and pepper together in a bowl until well coated. Skewer one tomato and one piece of mozzarella cheese on each toothpick.

CAPRESE PASTA

Steps:

• Gather the ingredients.
• Bring a large pot of water to a boil.
• While the water comes to a boil, prepare the tomatoes: Halve the tomatoes crosswise, squeeze excess juice from the tomatoes into a bowl large enough to hold the pasta once it's cooked, chop the tomatoes, and add the chopped tomatoes to their juices in the bowl.
• Peel and mince the garlic if you want to use it, and add it to the tomatoes. Pour in the olive oil to tomatoes and toss to combine.
• Remove the leaves from the basil stems, stack them up, and cut them crosswise into ribbons .
• Add three-quarters of the basil to the tomatoes; set aside the rest to use as a garnish.
• Dice the mozzarella. Add half of the mozzarella to the tomatoes (it will melt a bit with the pasta) and reserve the rest to add at the end.
• Add enough salt to the boiling water to make it taste as salty as the sea (about 1 tablespoon salt to 2 quarts of water). Seriously, you want the water seasoned enough so that the pasta gets a bit of seasoning as it cooks and brings it to the whole dish.
• When the water boils, add the pasta and cook it until it's tender to the bite. Drain and quickly add the pasta to the bowl with the tomato mixture in it. Toss well to combine everything thoroughly-the heat from the pasta will melt the cheese a bit, the pasta will absorb a bit of the tomato juices, and the tossing will help emulsify the tomato juice and olive oil into a real sauce.
• Divide the pasta between 4 to 6 servings bowls and top with the remaining mozzarella and garnish with the remaining basil.
• Serve and enjoy.

CAPRESE ON A STICK (TOMATO BASIL & FRESH MOZZARELLA CHEESE)

Steps:

• In a small saucepan, over low heat, simmer balsamic vinegar until it is reduced by half and is thick, sweet and syrupy. Transfer to a small bowl and set aside.
• Thread 1 tomato, 1/2 basil leaf and 1 bocconcini onto each toothpick. Arrange on a serving plate and lightly drizzle with the baslamic syrup.
• Note: Pearl bocconcini are marble size balls of fresh mozzarella cheese sold in tubs in the dairy isle.

CAPRESE

Steps:

• Slice tomatoes in thick slices, salt and pepper.
• Slice cheese also in similarly thick slices.
• Arrange tomatoes and cheese on a platter, alternating and overlapping slightly.
• Sprinkle over all with oil, then vinegar and chopped basil.
• Let mature at room temperature for a few minutes to an hour before eating as an appetizer.

TOMATO & MOZZARELLA CAPRESE - OFFICIAL RECIPE - OLIVE GARDEN

Steps:

• Arrange sliced tomatoes on a large platter.
• Place one basil leaf on top of each tomato slice.
• Place one slice of mozzarella on top of each basil leaf.
• Spring oregano, salt and black pepper on cheese and drizzle with extra-virgin olive oil. Finish with drizzle of balsamic vinegar.

CAPRESE MAC 'N' CHEESE RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• Bring a large pot of salted water to a boil and cook the pasta according to the package instructions. Drain and transfer to a large bowl. Set aside.
• In a large cast-iron skillet, melt the butter over low heat until foamy. Add the flour and stir until completely smooth and slightly thickened, about 2 minutes.
• While stirring, gradually add the milk and cook until the sauce is thickened, about 4 minutes. Season with the paprika, pepper, and salt.
• Fold in the spinach and stir until wilted. Add 1½ cups (150 g) of shredded mozzarella and stir until completely melted.
• Add the cooked pasta and stir to coat in the sauce.
• Sprinkle the remaining shredded mozzarella evenly over the pasta, then top with the fresh mozzarella if using. Arrange the tomato slices on top.
• Bake until browned and bubbling, about 25 minutes.
• Top with basil before serving.
• Enjoy!