Tomato And Mozzarella Appy Recipes

MARINATED MOZZARELLA & TOMATO APPETIZERS

Steps:

• Preheat oven to 450°. Combine salad dressing, basil, chives and pepper. Add cheese and tomatoes; toss to coat. Refrigerate, covered, at least 3 hours to let flavors blend., Meanwhile, toss baguette pieces with oil and salt; arrange on a baking sheet. Bake until toasted, 4-5 minutes. Cool completely. Just before serving, add toasted bread to cheese mixture; toss to combine. If desired, thread tomatoes, cheese and bread on skewers for serving.

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 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 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!

CAPRESE APPETIZER

Steps:

• Toss tomatoes, mozzarella cheese, olive oil, basil, salt, and pepper together in a bowl until well coated. Skewer one tomato and one piece of mozzarella cheese on each toothpick.

ROAST TOMATO MOZZARELLA & BASIL APPETIZER

Steps:

• Preheat oven to 400°F.
• Place the cherry tomatoes in an 8x10 inch or 2 quart baking dish.
• Peel and smash the garlic cloves and thinly slice the shallots. Add them to the pan with the tomatoes and drizzle with olive oil.
• Sprinkle the tomato mixture with salt, black pepper, and red pepper flakes.
• Roast the tomatoes at 400°F for 25 minutes, stirring halfway.
• Remove them from the oven. Place the fresh mozzarella ball in the center of a plate and spoon the tomato mixture around the cheese.
• Top the tomatoes with chopped fresh herbs and serve with toasted baguette slices on the side.

FRESH MOZZARELLA CHEESE WITH TOMATOES BASIL & OLIVE OIL

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.

TOMATOES, MOZZARELLA AND PEPPERS

Steps:

• Slice tomatoes about 1/2 inch thick and place on a serving dish.
• Sprinkle with salt and pepper.
• Slice the mozzarella about 1/4 inch thick, and place on top of the tomatoes.
• Arrange slices of roasted pepper over the cheese.
• Sprinkle with basil.
• (To get the basil"ribbons", stack the leaves, roll them up, and slice them across) Drizzle with olive oil and balsamic vinegar.