Mozzarella Tomatoes Recipes

FRESH TOMATO & MOZZARELLA SALAD

Steps:

• Cut up the tomatoes and mozzarella into large cubes.
• Add basil leaves and drizzle w/ vinegar and olive oil.
• Stir lightly.
• Sprinkle with a little salt.
• Chill at least one hour.
• Store in refrigerator.

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.

OUR 30+ BEST FRESH MOZZARELLA RECIPES (+HOMEMADE FRIED MOZZARELLA CHEESE STICKS)

Steps:

• Cut the cheese into thin slices.
• Whisk eggs with salt and water.
• Dredge cheese slices in egg and breadcrumbs.
• Do a second coating.
• Cook in hot oil in a deep fryer.

MOZZARELLA-STUFFED TOMATOES

Steps:

• Preheat oven to 375 degrees F.
• Cut the tops off the tomatoes and, using a spoon, hollow out the middle. In a medium bowl, combine the mozzarella, bread crumbs, parsley, garlic, oregano, and olive oil. Season to taste with salt and pepper. Place the stuffing in the tomatoes, taking care not to pack them too tight. Place on a baking sheet and transfer to the oven. Roast for 30 minutes.

TOMATO MOZZARELLA SALAD

Steps:

• Place tomato slices, alternating with mozzarella slices, on a large serving platter.
• Combine oil, balsamic vinegar, salt, and pepper in a jar with a tight-fitting lid; shake well. Drizzle over tomatoes and mozzarella; sprinkle with basil.

TOMATO AND MOZZARELLA BITES

Steps:

• Using a toothpick, spear a half of a tomato, a leaf of basil, a mozzarella ball, and another half of a tomato. Repeat with remaining ingredients.
• Place on a serving dish and sprinkle with salt and pepper. Mix the vinegar and oil together in a small bowl to serve as a dipping sauce.

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.

BAKED MOZZARELLA TOMATOES

Steps:

• 1. Preheat oven (or toaster oven) to 400 degrees F.
• 2. Cut tomatoes into thick slices, and place them on a foil-lined baking sheet.
• 4. Salt and pepper lightly, add basil (as much or little as you like) and cook tomatoes for 10 minutes, or until tender but not mushy.
• 5. Turn off oven. Top tomatoes with cheese and drizzle with olive oil. Allow to sit in hot oven just long enough for the cheese to melt.

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.

GARLIC-BASIL TOMATOES WITH MOZZARELLA

Steps:

• Place tomatoes in glass or plastic dish.
• Shake remaining ingredients except cheese and salad greens in tightly covered container. Pour over tomatoes. Cover and refrigerate at least 3 hours to blend flavors, turning occasionally.
• Layer cheese alternately with tomatoes on salad greens.