TOMATO, MOZZARELLA AND BASIL BRUSCHETTA
Provided by Giada De Laurentiis
Categories appetizer
Time 30m
Yield 36 bruschetta
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F.
- In the bowl of a food processor, add drained tomatoes, 1 cup basil leaves, olive oil and 2 cloves garlic. Pulse until smooth, but somewhat chunky. Season with salt and pepper.
- On a baking sheet, line up baguette slices. Toast in oven for about 3 minutes or until light golden brown. Working quickly, rub the remaining garlic on the toasted side of each slice and then lay a piece of mozzarella cheese on top. Place bread back in oven and melt cheese slightly, about 45 seconds. Remove from oven and spread one tablespoon of the tomato mixture on each piece.
- Place bruschetta on decorative platter and garnish with basil leaves.
Nutrition Facts : Calories 124 calorie, Fat 6 grams, SaturatedFat 3 grams, Cholesterol 15 milligrams, Sodium 194 milligrams, Carbohydrate 12 grams, Fiber 1 grams, Protein 6 grams, Sugar 1 grams
MOZZARELLA AND BASIL WITH MARINARA SAUCE
Baguette slices are sturdy dippers for an Italian-style appetizer you can make in 15 minutes.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 15m
Yield 10
Number Of Ingredients 4
Steps:
- Heat oven to 350°F. In shallow 2-quart casserole, place cheese cubes. Sprinkle with basil. Spoon marinara sauce around cheese.
- Bake uncovered 8 to 10 minutes or until cheese is hot and bubbly. Serve with baguette slices.
Nutrition Facts : Calories 370, Carbohydrate 58 g, Cholesterol 10 mg, Fat 1, Fiber 3 g, Protein 15 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 930 mg, Sugar 4 g, TransFat 1 g
MOZZARELLA BRUSCHETTA
Make this classic Mozzarella Bruschetta for your next party! Each tasty bite of this Mozzarella Bruschetta is filled with cheese, tomato and oregano.
Provided by My Food and Family
Categories Home
Time 25m
Yield 24 servings
Number Of Ingredients 6
Steps:
- Heat broiler.
- Mix oil and garlic. Brush both sides of bread slices lightly with oil mixture. Place on baking sheet. Broil 1 to 2 min. on each side or until lightly toasted on both sides.
- Cover each toast slice with 1 cheese slice; top evenly with tomatoes.
- Broil, 4 inches from heat, 1 to 2 min. or until cheese is melted. Sprinkle with oregano.
Nutrition Facts : Calories 100, Fat 4.5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 160 mg, Carbohydrate 0 g, Fiber 0.6139 g, Sugar 0 g, Protein 4 g
TOMATOES MUSHROOMS AND MOZZARELLA BAGUETTE PIZZA
This simple and espress recipe comes from the issue of May 2006 of Coup de Pouce. It looks delicious. And I have not tried this. With the review of Redsie, it's a good idea to add pizza sauce.
Provided by Boomette
Categories Cheese
Time 31m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a skillet, heat oil at medium-high heat. Add onions, garlic, mushroom, salt, italian herbs and pepper. Cook, stirring, for about 6 minutes or until mushrooms are golden.
- Put slices of baguette on a baking sheet and sprinkle them with half the cheese. Spread on the slices of bread 1/2 cup of basil leaves, the mixture of mushrooms and tomatoes. Sprinkle with remaining cheese.
- Cook in a preheated oven of 400 F for 10 minutes or until cheese has melted. Cut remaining basil leaves in fine strips and sprinkle on hot pizzas.
MOZZARELLA & SALAMI PICNIC BAGUETTE
A perfect sandwich for a summer picnic. Filled with salami, spinach, basil, pesto and mozzarella, it has all the flavours of Italy that kids and grownups will enjoy
Provided by Emily Kerrigan
Categories Lunch, Snack
Time 10m
Number Of Ingredients 7
Steps:
- Slice the baguette in half lengthways and hollow out (make crumbs from the bread centre and save for another recipe). Spread the bottom half with the pesto. Slice the tomato and layer it over the pesto. Slice the mozzarella and add in a layer over the tomato.
- Finish with layers of spinach and basil, plus the salami, folded in half if necessary to fit the width of the baguette.
- Wrap in baking parchment, tie with string and pop in the fridge weighted under something heavy (we used a hefty griddle pan). Leave for at least 1 hr (or overnight if you like). The flavours will mingle and the sandwich will flatten down, making it a doddle to cut up without all the ingredients falling out all over your picnic rug.
Nutrition Facts : Calories 540 calories, Fat 24 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 24 grams protein, Sodium 2.4 milligram of sodium
TOMATO BASIL MOZZARELLA MELT
Mini baguettes spread with pesto are filled with tomato and mozzarella slices, then heated until warm and cheese is melted.
Provided by Marzetti
Categories Trusted Brands: Recipes and Tips Marzetti®
Time 31m
Yield 6
Number Of Ingredients 6
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.
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