MOZZARELLA AND ROASTED RED PEPPER BOO-SCHETTA
Provided by Gina Marie Miraglia Eriquez
Categories Cheese Olive Appetizer Bake Kid-Friendly Halloween Mozzarella Bell Pepper Party Gourmet Sugar Conscious Vegetarian Peanut Free Soy Free Kosher
Yield Makes about 20 toasts, or 10 servings
Number Of Ingredients 10
Steps:
- Heat oven to 400°F with rack in middle.
- Arrange bread slices on a baking sheet and bake until pale golden, 6 to 12 minutes. Rub tops of slices with cut sides of garlic, then brush each bread slice with oil. Season toasts with salt and pepper and transfer to a wire rack to let cool completely.
- Cut mozzarella crosswise into 1/4-inch-thick slices and trim, if necessary, to fit toasts.
- Stir together pesto and mascarpone in a small bowl. If necessary, thin mixture with a little olive oil or water.
- Dollop 1/2 teaspoon pesto mixture in center of each mozzarella-covered toast, then top each dollop with an olive slice to form the "irises" of the "eyeballs." Add 6 to 8 pepper slices for "veins," trimming to fit.
- Serve within 1 hour of making.
PENNE, TOMATO, AND MOZZARELLA SALAD
Garden fresh basil and summer sweet cherry tomatoes make this pasta salad a warm season favorite. Takes only a few minutes to put together, a quick summertime meal.
Provided by MARBALET
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Time 40m
Yield 6
Number Of Ingredients 10
Steps:
- Cook pasta in a large pot of boiling salted water as directed on package, until just tender. Drain, and set aside.
- Heat olive oil in a small saucepan. Add green onions and cook, stirring occasionally, 2 or 3 minutes. Stir in garlic, and cook for 2 minutes. Add pasta, tomatoes, salt, and pepper. Cook over low heat to warm through. Stir in mozzarella and Parmesan cheese. Coarsely tear basil leaves in halves or thirds; add to pasta with olives, and serve immediately.
Nutrition Facts : Calories 404.8 calories, Carbohydrate 47.5 g, Cholesterol 21 mg, Fat 17.2 g, Fiber 3.8 g, Protein 17.5 g, SaturatedFat 5.2 g, Sodium 337.2 mg, Sugar 3.2 g
PIZZA WITH ROASTED PEPPERS AND MOZZARELLA
If you can't get your kids to eat peppers in a salad, you might try this pizza. Even without tomato sauce, this is still a red pizza.
Provided by Martha Rose Shulman
Categories dinner, pizza and calzones, main course
Time 30m
Yield Makes one 12- to 14-inch pizza
Number Of Ingredients 10
Steps:
- Preheat the oven to 450 degrees with a baking stone in it.
- Peel the roasted red peppers, remove the seeds and membranes (holding the peppers over a bowl to catch the juices), and slice in thin strips. Toss in the bowl with the juices, salt and pepper to taste, the garlic, and 1 tablespoon of the olive oil.
- Roll out the dough, and line a 12- or 14-inch pizza pan. Brush all but the rim of the dough with the remaining olive oil. Arrange the green pepper rings over the dough. Place in the oven for 10 minutes. Remove from the oven, and top with slices of mozzarella, placing the cheese inside and between the pepper rings. Distribute the roasted peppers over the surface of the pizza, and drizzle on the juice remaining in the bowl. Return to the oven for five to 10 minutes, until the crust is nicely browned and the cheese has melted. Remove from the oven, scatter the shaved Parmesan and the basil over the top, and serve.
Nutrition Facts : @context http, Calories 1147, UnsaturatedFat 36 grams, Carbohydrate 91 grams, Fat 65 grams, Fiber 14 grams, Protein 51 grams, SaturatedFat 24 grams, Sodium 1830 milligrams, Sugar 20 grams
MOZZARELLA AND ROASTED RED PEPPER TOASTS
I have been serving this appetizer to friends and family for years. These are all my favorite flavors wrapped up in one. I hope you enjoy them as much as I do!
Provided by Slatts
Categories < 30 Mins
Time 25m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees.
- Place the bread slices on a baking sheet. Drizzle lightly with half the olive oil.
- Place a small amount of peppers on each slice of bread.
- Top each slice with a fresh mozzarella.
- Salt and pepper the breads to taste and drizzle with the remaining olive oil.
- Cook for 10 - 15 minutes or until cheese begins to brown slightly.
- Serve immeadiately.
Nutrition Facts : Calories 307.7, Fat 14.9, SaturatedFat 5, Cholesterol 22.4, Sodium 1105.4, Carbohydrate 31.7, Fiber 2.2, Sugar 0.4, Protein 11.6
SUNNY'S QUICK TOMATO, PEPPERS AND MOZZARELLA SALAD
Steps:
- Marinate the mozzarella. In a plastic container with a lid add Hidden Valley® Farmhouse Originals® Italian with Herbs Dressing and mini mozzarella balls. Seal and shake. Refrigerate at least 8 hours, shaking here and there, (if you remember.) Assemble the salad. In a large bowl add tomatoes and bell peppers. Using a slotted spoon transfer marinated mozzarella balls to the large bowl and toss everything together. If more dressing is needed, pour it from the container in which you marinated the mozzarella. Serve salad chilled or room temperature.
ROASTED RED PEPPER TOASTS
Make and share this Roasted Red Pepper Toasts recipe from Food.com.
Provided by Lakerdog2
Categories Spreads
Time 10m
Yield 2 toasts, 15 serving(s)
Number Of Ingredients 5
Steps:
- Puree first 4 ingredients.
- Spread 2 tsps puree on toasted baguette slices.
- Garnish with parmesean cheese.
Nutrition Facts : Calories 22.6, Fat 2, SaturatedFat 0.4, Cholesterol 1.5, Sodium 25.6, Carbohydrate 0.4, Fiber 0.1, Sugar 0.1, Protein 1
MOZZARELLA AND ROASTED RED PEPPER TEA SANDWICHES
Provided by Food Network Kitchen
Categories main-dish
Time 5m
Yield 12 sandwiches
Number Of Ingredients 6
Steps:
- Slice the ciabatta in half horizontally. Evenly spread olive tapenade on the cut side of each half. Arrange the mozzarella and roasted red pepper slices evenly on bottom half of the bread. Season with salt to taste, and drizzle with some extra-virgin olive oil. Put the other half of the loaf on top.
- Using a serrated knife, slice the loaf in half lengthwise. Then cut each half into six smaller sandwiches to make a total of 12 sandwiches. Arrange the sandwiches on a serving platter and serve.
- Copyright 2009, Television Food Network, G.P., All Rights Reserved
TOMATO & MOZZARELLA TART WITH ROAST PEPPER PESTO
A simple and colourful tart - great for enjoying with friends
Provided by Angela Nilsen
Categories Buffet, Canapes, Lunch, Side dish, Snack, Starter, Supper
Time 30m
Number Of Ingredients 7
Steps:
- Put a baking sheet in the oven and preheat to fan 200C/conventional 220C/gas 7. (Heating the sheet helps cook the pastry base.) Use the pastry to line a shallow rectangular tin about 20 x 30cm. Prick the base lightly with a fork.
- Scatter the Parmesan over the pastry base. Drain the peppers and pat dry on paper towels. (If the peppers are in oil, don't worry about this part.) Lay the whole peppers widthways across the pastry base. If the peppers aren't in oil, brush a little over them and the pastry, then season. Bake for about 15 minutes until the pastry is puffy and golden.
- Slice the tomatoes and mozzarella. Lay alternating, slightly overlapping lines of tomato and mozzarella over the peppers. Drizzle with oil, scatter with basil leaves and an extra grinding of black pepper, then serve while the pastry is still warm.
Nutrition Facts : Calories 540 calories, Fat 38 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 29 grams carbohydrates, Fiber 2 grams fiber, Protein 23 grams protein, Sodium 2.54 milligram of sodium
MOZZARELLA APPETIZER TARTLETS
These little cups are so easy to make, but it looks like you spent a lot of time in the kitchen. I find that when I serve them I can't keep up with the demand. They are eaten up so fast and everyone wants more.-Carolyn Borougerdi, Irving, Texas
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 1 dozen.
Number Of Ingredients 7
Steps:
- In a small bowl, combine oil and 1 tablespoon Italian seasoning; set aside. In another small bowl, combine the cream cheese, garlic and remaining Italian seasoning; set aside., Flatten bread with a rolling pin. Brush one side with oil mixture; place oil side down in muffin cups. Spoon cream cheese mixture into each; top with chopped tomato and a cheese slice., Bake at 350° for 10-15 minutes or until cheese is melted. Serve warm.
Nutrition Facts : Calories 257 calories, Fat 18g fat (9g saturated fat), Cholesterol 43mg cholesterol, Sodium 268mg sodium, Carbohydrate 15g carbohydrate (2g sugars, Fiber 1g fiber), Protein 9g protein.
MOZZARELLA-TOPPED PEPPERS WITH TOMATOES AND GARLIC
Steps:
- Preheat oven to 375°F. Oil baking sheet. Arrange peppers, cut side up, on sheet. Mix tomatoes and garlic in medium bowl. Season with salt and pepper. Fill pepper cavities with tomato mixture. Drizzle 1 teaspoon oil over each. Place 2 anchovy fillets atop each. Bake until peppers are tender, about 50 minutes.
- Arrange cheese atop peppers. Bake until cheese melts, about 3 minutes. Transfer peppers to platter. Sprinkle with basil and serve.
J.W.'S PEPPER AND MOZZARELLA CASSEROLE
This is a recipe my Dad, an 85 year old coal mining engineer, came up with. Obviously when he retired from coal mining he had way to much time on his hands, so Mom gave him an apron. The rest is history. If on a budget this recipe can be adjusted accordingly. Remember a little of this, a little of that. It will come out tasting great. Get creative. Dad was partial to fettuccini, but this goes great with just about anything.
Provided by Susan Taylor
Categories Main Dish Recipes Casserole Recipes
Time 1h20m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Mix the tomato sauce, tomato paste, mushrooms, mozzarella cheese, and red pepper flakes together in a bowl.
- Heat the vegetable oil in a skillet over medium heat. Stir in the green and red bell peppers, garlic, and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Drain and reserve the liquid from the vegetables; set aside.
- Spread about 1/3 of the tomato sauce mixture into the bottom of a casserole dish. Layer 1/2 of the vegetables on top, then repeat the layers, topping with the remaining 1/3 of sauce. Drizzle the reserved liquid from the vegetables on top.
- Bake in the preheated oven until the cheese is melted and the sauce is bubbly, about 45 minutes.
Nutrition Facts : Calories 303.5 calories, Carbohydrate 28.1 g, Cholesterol 36.3 mg, Fat 14.4 g, Fiber 7.2 g, Protein 19.2 g, SaturatedFat 6.5 g, Sodium 1425 mg, Sugar 16.2 g
TOMATO AND MOZZARELLA TOAST
Mozzarella with fresh tomato and basil make this toast scrumptiously cheesy. Rubbing the toast with fresh garlic is a trick to remember for the future.
Provided by My Food and Family
Categories Meal Recipes
Time 15m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Heat oven to 400ºF.
- Place bread slices in single layer on baking sheet. Bake 4 min. on each side or until lightly toasted on both sides.
- Rub toast slices with garlic; top with tomatoes and cheese.
- Bake 2 to 3 min. or until cheese is melted. Sprinkle with basil.
Nutrition Facts : Calories 180, Fat 7 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 20 mg, Sodium 360 mg, Carbohydrate 19 g, Fiber 2 g, Sugar 3 g, Protein 11 g
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