Mozzarella And Tomato Stacks Recipes

MOZZARELLA AND TOMATO STACKS

Steps:

• Preparation Place 2 mozzarella slices on each of 4 individual plates or arrange on a serving platter. Place 1 basil leaf on each mozzarella slice. Top each with a tomato slice. Set aside. In a small bowl, whisk together olive oil, balsamic vinegar, oregano and salt. Drizzle over tomatoes and mozzarella. Serve at room temperature, garnished with additional basil leaves, if desired. Tips If you have extra basil, place it in a large glass or pitcher of cold water in the fridge. It will last 4 to 6 days if you remove wilted leaves and change the water occasionally. This tip also works with other fresh herbs. Contributed by: Quick & Kosher, JAMIE GELLER

ROASTED EGGPLANT AND TOMATO STACKS

Steps:

• In a large bowl toss the eggplant slices with 1/4 cup kosher salt. Using your fingertips, evenly distribute the salt on both sides of each slice. Place the eggplant in a colander set over a large bowl or sheet pan to catch juices. Set aside for 1 to 2 hours.
• Preheat oven to 450 degrees F. Line two 18 by 13-inch baking sheets with heavy-duty foil.
• Rinse the eggplant under cold water and dry thoroughly with paper towels.
• Arrange the eggplant slices in a single layer on one baking sheet. Brush olive oil on 1 side. Brush with balsamic vinegar and sprinkle with freshly ground pepper.
• Drizzle the other pan with 2 tablespoons olive oil. Arrange the tomato slices in a single layer, season with salt and pepper, then sprinkle with the minced garlic.
• Roast the tomatoe slices until they are very soft and just beginning to brown, 10 to 15 minutes, without turning. Bake the eggplant slices until they are tender and well browned, 20 to 30 minutes, without turning. Let the tomato and eggplant slices cool until you can handle them with your fingers.
• Make a short stack starting with eggplant on the bottom, 1 slice mozzarella, and then tomato. Top with another piece of eggplant. Warm stacks in the oven until mozzarella lightly melts. Drizzle with olive oil and serve.

TOMATO, MOZZARELLA AND BASIL STACKS

Steps:

• To julienne basil leaves: Stack basil leaves and roll tightly into a cigar type roll. Slice into thin ribbons.Cut tomatoes and mozzarella into 1/4" thick slices. Arrange tomato and mozzarella slices into stacks of alternating layers. Sprinkle julienned basil and sea salt over each stack. Drizzle olive oil and balsamic vinegar over each stack and serve immediately.

SLICED HEIRLOOM TOMATO STACK WITH MOZZARELLA CHEESE

Steps:

• Cut the bottom of the tomatoes enough so that they will stand. Slice the tomatoes into 1/2-inch thick slices (about 2 or 3), leaving the stem on top.
• Season the slices with salt and pepper, to taste.
• For each tomato, top the bottom slice with some of the cheese. Repeat with the remaining slices, and build the tomato to its original form, finishing with the top. Top with a drizzle of olive oil, if desired.

STUFFED TOMATOES WITH MOZZARELLA

Steps:

• Preheat broiler with rack 8 inches from heat source. Toast bread on a rimmed baking sheet, stirring once, until crispy, about 2 minutes. Remove from oven; set aside.
• Scoop out seeds and flesh from each tomato into a bowl; reserve. Arrange tomato halves in a broiler-safe baking dish; season with salt and pepper.
• In a large skillet, heat 1 tablespoon oil over medium heat. Add pepper flakes and shallot; cook until just tender, about 2 minutes. Increase heat to high; add reserved tomato flesh and juice. Cook, stirring, until reduced by half, about 2 minutes. Add corn and greens; cook, stirring, until vegetables are tender, about 2 minutes. Season with 1/2 teaspoon salt.
• Fill tomato halves with vegetable mixture, dividing evenly, then sprinkle with toasted bread, drizzle with remaining 1 tablespoon oil, and top with cheese. Broil until cheese is bubbly and golden in spots, about 2 minutes. Serve warm.

MOZZARELLA & TOMATO STACKS WITH ROSEMARY

Steps:

• Remove a couple of leaves from the cut end of each stem of rosemary.
• Mince the removed rosemary leaves add to garlic and olive oil season with salt and pepper to taste. Layer the tomatoes and cheese sprinkle some of the oil as you go. Making 3 stacks.
• Pierce each stack with the sprig of rosemary.
• Pour remaining oil mixture over the tomatoes.
• Let flavors meld for 20 minutes.
• Enjoy sharing a stack with a loved one.