Mozzarella Mousse Tomato Tartare And Pearl Basil Recipes

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.

TOMATO AND MOZZARELLA TART

Steps:

• Preheat the oven to 400 degrees F.
• Lay the tomatoes out on a paper towel and sprinkle with a few pinches kosher salt so that some moisture drains out of them.
• Line a baking sheet with parchment and place the round of pie dough on top (if using homemade dough, roll it out into a round that is 11- to 12-inches in diameter).
• Brush the edges of the dough with the egg wash, then sprinkle with the mozzarella, garlic and fresh basil. Top with the tomatoes. Fold over the edges and pleat. Brush the outside edges with the egg wash and sprinkle with flaky salt and pepper.
• Bake the galette until the edges are golden brown, 35 to 45 minutes. Finish with more basil and enjoy!

TOMATO, MOZZARELLA, AND BASIL SALAD

Steps:

• Slice the tomatoes and mozzarella and arrange casually with the basil leaves on a large platter. Drizzle with olive oil. Sprinkle with salt and pepper and serve at room temperature.

BASIL, TOMATO & MOZZARELLA CHEESE

Steps:

• Whisk together dressing ingredients.
• Set aside.
• Layer on a platter the tomatoes,cheese, and basil.
• Pour dressing over the salad and serve.

HEIRLOOM TOMATO TART WITH PESTO AND MOZZARELLA

Steps:

• Pour flour into a bowl and make a well in the center. Add butter, egg, water, salt, and sugar. Work the ingredients together with your fingertips until they resemble bread crumbs. Mix until smooth, pushing with the bottom of your palm to form dough into a ball. Wrap with plastic wrap and refrigerate for about 30 minutes.
• Roll dough out into a large round on a floured work surface. Roll up dough over the rolling pin to transfer it to a tart pan with a detachable bottom. Drape dough over the tart pan; press over the bottom and against the edges. Trim the edges. Chill the crust for 30 minutes.
• Preheat the oven to 400 degrees F (200 degrees C).
• Prick the bottom of the crust with a fork. Line with waxed paper and fill with pie weights or dried beans.
• Bake crust in the preheated oven until partially cooked, 8 to 10 minutes. Remove the weights and waxed paper. Continue baking for 5 minutes. Let cool. Leave the oven on.
• Spread a thin layer of pesto over the crust. Break mozzarella into pieces over the pesto. Cover with tomatoes.
• Return tart to the oven; bake until tomatoes are tender and cheese is melted, about 10 minutes. Season with sea salt before serving.

PASTA WITH TOMATOES, MOZZARELLA AND BASIL

Steps:

• Mix tomatoes, mozzarella, oil and vinegar in medium bowl. Season with salt and pepper. Let stand 1 hour at room temperature. Mix in basil.
• Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain. Return pasta to pot. Add tomato mixture and toss gently to blend. Season with salt and pepper and serve.

FRESH MOZZARELLA AND TOMATO

Steps:

• On round plate, arrange tomato and cheese slices alternately. Drizzle oil and vinegar over tomatoes and cheese. Sprinkle with basil and pepper.
• Let stand at room temperature 20 minutes to blend flavors. Cover and refrigerate leftovers.

VERY EASY TOMATO BASIL MOZZARELLA PASTA

Steps:

• Start to boil water and while doing so cut up 4-5 cups of tomatoes into 1/2 inch cubes.
• Cut finely 3/4 cup of basil and 1/4 cup of parsley.
• Take tomatoes basil parsley and 4 cups of mozzarella and put in a large bowl, add desired amount of salt and pepper, pour in olive oil until the mixture is submerged and can marinate.
• By now the water should be boiled, so cook the 1lb of pasta while the mixture marinates.
• Drain pasta, put back in the pot, add the tomato basil mozzarella etc mixture, mix it around and let it sit so the cheese melts -- serve.
• Easy!

MOZZARELLA MOUSSE, TOMATO TARTARE AND PEARL BASIL

Steps:

• 1 Fill a small bowl of sunflower oil (for example) and place it in the freezer a few hours before. 2 Soften the gelatin in cold water. Coarsely chop the mozzarella cheese, then add the lemon zest, olive oil, salt and pepper. Heat 1.5 cl whey filtered through a coffee filter to melt into the softened gelatine. Mix the rest then finely chop the mixture in a blender. Install the white snow and incorporate mozzarella. Garnish the top third of glasses and refrigerate for at least an hour. 3 Place the tomatoes a few minutes in hot water. Peel the tomatoes, remove the seeds, rinse under water and cut into small cubes. Chop the onion, crush the garlic and add to the tomatoes. Add olive oil and balsamic cream vinegar and season. Refrigerate. 4 Bring to boil water and agar. Add the basil leaves and stir until they are cooked, then use the hand blender. Remove the oil frozen in the freezer. Fill the syringe with the juice of basil, and drop frozen in oil, drop by drop. Rinse basil ball under water using a small strainer, drain and leave them on the jar