AVOCADO, MOZZARELLA AND TOMATO GRILLED CHEESE RECIPE - (4.2/5)
Provided by mjohnmeyer
Number Of Ingredients 7
Steps:
- 1. Heat a skillet over medium heat. 2. Butter one side of 2 slices of whatever bread you're using. Place one slice butter side down in the pan. 3. Top with sliced avocado, mozzarella cheese slices and a couple slices of tomato. Drizzle with a bit of olive oil and sprinkle with salt. Top with remaining piece of bread, butter side up. 4. Cook until bread it golden brown (2-3 minutes), then flip and brown the other side. Serve. navywifecook.com
BASIL-TOMATO GRILLED CHEESE
The tastes of summer abound in this easy Italian-style grilled cheese sandwich. Not only is it delicious, it's super-fast, so you can get back to those summer outdoor activities. -Sylvia Schmitt, Sun City, Arizona
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- On four slices of bread, layer mozzarella cheese and tomatoes; sprinkle with the basil, vinegar, salt and pepper. Top with remaining bread. , In a small bowl, combine the oil, Parmesan cheese and garlic powder; brush over the outsides of each sandwich. , In a skillet over medium heat, toast sandwiches until golden brown on both sides and cheese is melted.
Nutrition Facts : Calories 467 calories, Fat 27g fat (9g saturated fat), Cholesterol 34mg cholesterol, Sodium 723mg sodium, Carbohydrate 34g carbohydrate (4g sugars, Fiber 2g fiber), Protein 23g protein.
GRILLED MARINATED VEGETABLES WITH FRESH MOZZARELLA
Categories Cheese Vegetable Summer Grill/Barbecue Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 9
Steps:
- Spoon 6 tablespoons oil into each of 3 small bowls. Add chopped mint to first bowl. Add basil and half of garlic to second bowl, and add dried crushed red pepper and remaining garlic to third bowl. Season each oil with salt and pepper.
- Combine zucchini and 2 tablespoons mint marinade in medium bowl; toss to coat. Combine eggplant and 2 tablespoons basil marinade in another bowl; toss to coat. Combine bell peppers and 2 tablespoons crushed-pepper marinade in third bowl; toss to coat. (Can be made 2 hours ahead. Let stand at room temperature, tossing occasionally.)
- Prepare barbecue (medium-high heat). Grill vegetables until just charred and tender, turning occasionally, about 5 minutes. Arrange vegetables on platter; sprinkle with salt and pepper. Drizzle each with its marinade. (Can be made 2 hours ahead. Let stand at room temperature.) Add cheese to platter and serve.
MOZZARELLA GRILLED CHEESE
Provided by Tyler Florence
Yield 2 sandwiches
Number Of Ingredients 13
Steps:
- Assemble sandwich by smearing insides of bread slices with pesto. Arrange a layer of sliced tomato and season with a few turns of fresh pepper. Layer the mozzarella slices over the top and then place another piece of bread on top to make the sandwich. Drizzle olive oil over skillet's surface and place sandwiches on the hot skillet or panini press. If using a skillet, place another heavy skillet over the top to form a "press". Turn after 2 to 3 minutes and replace weight. The sandwich is ready when golden brown and mozzarella has melted around the edges.
- Toast pine nuts in a skillet over medium heat until fragrant, about 5 minutes. Combine pesto ingredients in a food processor and pulse until well combined but still rough-textured. If you have a panini press, turn it on to warm up; otherwise, set a cast iron skillet over medium heat.
FRESH MOZZARELLA CHEESE WITH TOMATOES BASIL & OLIVE OIL
Making fresh mozzarella is something that takes a little practice but, once mastered, it is truly a satisfying craft.The pictures are my first time making and it was fun.The tomatoes and basil are optional this is posted for the cheese! I do have this posted Basil, Tomato & Mozzarella Cheese recipe #61196 without the cheese making.
Provided by Rita1652
Categories Cheese
Time 35m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- In a large pot, bring 1 gallon of water to a boil.
- In the second pot bring 1 gallon of water to warm to almost a boil.
- Place 2 tablespoons salt and as much ice in the third gallon of very cold water in a large bowl.
- Break up the mozzarella curd into small pieces. Coat the curd with 2 tablespoons of salt, and set aside.
- This is where it gets a little tricky. Carefully pour the boiling water over the salted curd. As the curds begin to melt, carefully stir with a wooden spoon when it becomes one transfer it to the pot with the warm water. I wear gloves because the water is hot and needs to be that way to stretch the mozzarella in hot water. The curd will have settled into the bottom of the bowl, and at this point you have to work quickly or risk over-cooking the curd. Using the wooden spoon stir and stretch the mozzarella. By stretching the cheese you insure that all the curds have completely melted. The curds will become incredibly soft and have buttery shine, and also, it smells wonderful. At this point I place the curd in the second bowl of warm water so not to have the cheese get to tough. Form the mozzarella into tomato size balls or larger, your prefrence and then drop the mozzarella into the salted ice water to stop the cooking process. Work quickly, as the mozzarella will start to become rubbery the longer it sits in the hot water.
- Wrap each mozzarella ball tightly in plastic wrap and store in the refrigerator for up to a week. If it doesn`t get eaten before that.
- Serve the cheese with garden feresh tomatoes & fresh basil, extra virgin olive oil, salt and fresh cracked pepper.
Nutrition Facts : Sodium 2813
MY HUSBAND'S FAVORITE GRILLED CHEESE & GREEN OLIVE SANDWICH
Have you been thinking, lately, that you really need more green olives in your diet? Of course you have! This is just one of my husband's food brainstorms. He comes up with wonderful ideas for *me* to make. Isn't he sweet? I've started to notice a pattern: most of them involve green olives, or garlic, or both!
Provided by ThatBobbieGirl
Categories One Dish Meal
Time 10m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Heat a small non-stick pan over medium heat.
- Add olive oil and olives, and saute just until lightly browned.
- Remove olives, temporarily, to your serving plate.
- Add a bit more olive oil to pan, if needed.
- Place one slice bread in pan, cover with olives, then with cheese slices, and lastly the other slice of bread.
- Cook over medium heat until the bread is browned and crispy, pressing down with spatula.
- Turn and brown on other side, until crispy brown and the cheese is all melty and just starting to ooze out onto the pan.
Nutrition Facts : Calories 239.3, Fat 9.3, SaturatedFat 4.7, Cholesterol 18.2, Sodium 528.1, Carbohydrate 28.6, Fiber 2.2, Sugar 4.4, Protein 10.1
MARINATED MOZZARELLA, OLIVES AND CHERRY TOMATOES
This simple dish of marinated cherry tomatoes, olives and mozzarella is best, of course, when cherry tomatoes are in season. That it gets better as it sits is a boon: Bring it to potlucks or picnics, or simply let it sit in your refrigerator, a satisfying lunch at home. A generous handful of basil leaves, sprinkled atop just before serving, gives everything a bright, herbal finish. You'll want to make this all summer long.
Provided by David Tanis
Categories dinner, easy, lunch, salads and dressings, appetizer, side dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Put cherry tomatoes in a large bowl. Season with salt and pepper. Add the olives and toss.
- In a small bowl, stir together olive oil, vinegar, garlic, oregano and red-pepper flakes. Pour mixture over tomatoes and olives. Toss well to coat and let sit for at least 10 minutes and up to an hour.
- When ready to eat, arrange mozzarella in the center of a large platter (or arrange on individual plates). Spoon tomato and olive mixture over mozzarella. Garnish with lots of basil leaves.
TUSCAN GRILLED CHEESE
Categories Sandwich Cheese Garlic Tomato Sauté Quick & Easy Lunch Vinegar Mozzarella Basil Summer Poker/Game Night Grill/Barbecue Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 2 servings
Number Of Ingredients 7
Steps:
- Brush 1 side of each bread slice lightly with oil, using about 1 tablespoon total. On 2 slices, arrange half of cheese, then tomato, basil, and remaining cheese. Top with remaining bread slices, oil side down. Brush tops of sandwiches with about 1 tablespoon of remaining oil.
- Heat medium skillet or range-top grill pan over medium heat. Place sandwiches, oil side down, in skillet. Brush tops with remaining 1 tablespoon oil. Cook until sandwiches are golden brown on both sides and cheese is melted, turning once, about 5 minutes per side.
- Toss arugula with vinaigrette and divide between 2 plates. Cut sandwiches in half or quarters and arrange around arugula. Serve.
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