Shells With Balsamic Tomatoes Mozzarella Recipes

SHELLS WITH BALSAMIC TOMATOES & MOZZARELLA

Steps:

• Cook the pasta following pack instructions. Drain, reserving a few tablespoons of water in the pan. Return pasta to the pan over a medium heat and add the tomatoes, oil and balsamic vinegar.
• Cook for 1-2 mins, then season and stir through mozzarella and basil. Serve with grated parmesan.

BALSAMIC MARINATED TOMATO AND MOZZARELLA SALAD

Steps:

• Mix together first five ingredients for dressing and toss in cheese and tomatoes.
• Chill until ready to serve.

MINI SHELLS WITH GRAPE TOMATOES, GREEN BEANS, AND MOZZARELLA

Steps:

• Bring a large pot of water to boil. Season water with salt to taste (optional).
• Marinate the mozzarella cheese with 2 tablespoons oil, a pinch of salt and black pepper, and fresh basil.
• Meanwhile, cook the garlic and remaining olive oil in a large skillet over medium heat until garlic turns slightly yellow.
• Add the tomatoes, season with salt and pepper and saute over high heat for 1 minute.
• Cook the pasta according to package directions, along with the green beans in the same pot. Drain and toss with the tomatoes.
• Stir in the marinated cheese mixture before serving.
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GRILLED CUCUMBERS WITH TOMATO-CARDAMOM DRESSING AND MOZZARELLA

Steps:

• Start with the dressing: Add the tomatoes, oil, garlic, miso, bay leaves, cardamom shells and seeds, paprika and a heaping ¼ teaspoon salt to a large (lidded) sauté pan. Place over medium-high heat, give everything a good stir and leave it, uncovered, until it starts to bubble gently.
• Once bubbling, turn the heat down to medium-low, cover with the lid and cook gently for 15 minutes, stirring once, until the tomatoes have burst and start to release their juices. Turn down the heat if necessary; you want the garlic to soften without taking on color, and you want the tomatoes to not completely disintegrate. Stir in the lime juice and set aside.
• Heat a grill pan over high, and ventilate your kitchen well.
• Halve the cucumbers lengthwise then use a small spoon to scrape out and discard the seeds. Slice each halved cucumber lengthwise into 2 equal pieces, then transfer the cucumber quarters to a bowl and toss with the oil, ½ teaspoon salt and a good grind of pepper. When the grill pan is very hot, grill them in batches, cut sides down, for 2 to 3 minutes, then flip them over and grill for 1 to 2 minutes more. You want nice grill marks and for the cucumbers to soften but still retain a bite. (You don't want any floppy cucumbers.) As they're ready, immediately transfer to the tomato pan, stirring to coat in the dressing.
• Once they're all grilled, stir the cilantro into the pan and transfer the mixture to a large serving platter with a lip. Sprinkle on the torn mozzarella, along with a good pinch of salt, and tuck the cheese under the cucumbers in places. You can serve this dish hot or at room temperature.

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.

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.

FRESH MOZZARELLA IN TOMATO CUPS

Steps:

• Cut top off each cherry tomato. With melon baller or measuring spoon, scoop out seeds from each tomato, leaving enough for a firm shell. If necessary, cut small slice from bottom so tomato stands upright. Place tomatoes on serving plate or tray.
• In small bowl, toss cheese and dressing. Place 1 cheese cube in each tomato; top each with basil leaf.

MINI SHELLS WITH GRAPE TOMATOES, GREEN BEANS, AND MOZZARELLA

Steps:

• Bring a large pot of water to boil. Season water with salt to taste (optional).
• Marinate the mozzarella cheese with 2 tablespoons oil, a pinch of salt and black pepper, and fresh basil.
• Meanwhile, cook the garlic and remaining olive oil in a large skillet over medium heat until garlic turns slightly yellow.
• Add the tomatoes, season with salt and pepper and saute over high heat for 1 minute.
• Cook the pasta according to package directions, along with the green beans in the same pot. Drain and toss with the tomatoes.
• Stir in the marinated cheese mixture before serving.