Tomato And Mozzarella Toast Recipes

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.

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.

ROASTED TOMATO, AVOCADO, AND FRESH MOZZARELLA CROSTINI

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
• Arrange tomato slices on the baking sheet and top with about 3 tablespoons olive oil, sea salt, and pepper.
• Roast in the preheated oven until tomatoes are wilted, wrinkly, and scorched in some places, 25 to 30 minutes. Set aside to cool.
• Heat butter in a large skillet over medium heat. Place bread slices in the skillet and cook until crisp and golden in parts, 2 to 3 minutes per side.
• Remove bread from skillet and rub garlic onto each slice; sprinkle sea salt over bread.
• Layer mozzarella cheese on the toasted bread and top with avocado slices. Sprinkle sea salt over avocado and squeeze lemon over it. Top with roasted tomatoes and dill. Drizzle remaining 1 tablespoon olive oil over crostini and sprinkle with flaked salt.

TOMATO, MOZZARELLA AND BASIL BRUSCHETTA

Steps:

• Preheat oven to 375 degrees F.
• In the bowl of a food processor, add drained tomatoes, 1 cup basil leaves, olive oil and 2 cloves garlic. Pulse until smooth, but somewhat chunky. Season with salt and pepper.
• On a baking sheet, line up baguette slices. Toast in oven for about 3 minutes or until light golden brown. Working quickly, rub the remaining garlic on the toasted side of each slice and then lay a piece of mozzarella cheese on top. Place bread back in oven and melt cheese slightly, about 45 seconds. Remove from oven and spread one tablespoon of the tomato mixture on each piece.
• Place bruschetta on decorative platter and garnish with basil leaves.

TOMATO AND MOZZARELLA TOAST

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.

TOMATO & MOZZARELLA TOASTIE

Steps:

• Spread the bread with the tomato pizza or pasta sauce. Scatter torn mozzarella and a few torn basil leaves over one slice, then add any meat or veggies you like - shredded chicken or ham, pepperoni, sweetcorn, onions or roasted peppers all work well. Top with the other slice of bread, then butter the outsides of the sandwich. Cook in a hot pan, weighed down by another heavy pan, for 2-3 mins on each side until the outside is crisp and the cheese has melted. Alternatively, cook in a sandwich toaster. Top with a few whole basil leaves and serve.

TOMATO TOAST WITH PEACHES, MOZZARELLA, AND MINT

Steps:

• Spread each toast evenly with butter and layer mozzarella, tomatoes, and peaches on top. Top with mint, drizzle with oil, and season with sea salt.

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.

FRESH TOMATO AND MOZZARELLA ON TOAST

Steps:

• To prepare, slice tomatoes and french bread.
• Toast the slices of french bread in the toaster.
• Place the toasted french bread pieces on aluminum foil or baking pan.
• Put one layer of tomato slices on each piece of french bread (usually 1 1/2 to 2 tomato slices for each piece of toast).
• Sprinkle mozzarella cheese on top of each piece.
• Bake in toaster oven until cheese is melted.
• Take out of oven and drizzle a small amount of olive oil and balsamic vinegar on top.
• Sprinkle Italian seasoning and salt and pepper to taste, on top.
• Enjoy!

AVOCADO, TOMATO AND MOZZARELLA BRUSCHETTA

Steps:

• Preheat oven to broil.
• Brush olive oil on slices of bread and toast for 2-3 minutes.
• Remove toast and cool slightly. Using small butter knife, spread avocado, like butter, onto each bread slice. Season each slice with garlic salt and pepper.
• Cut tomato in half and slice down in 1/2 moon slices, 5 slices per half.
• Place on top of seasoned avocado bread slice.
• Cut fresh mozzarella the same way as tomato, yielding 20 slices. Place on top of tomato.
• Put under the broiler for an additional 3 minutes, until cheese in melted.

TOMATO & MOZZARELLA TART WITH ROAST PEPPER PESTO

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.

TOMATO BASIL AND MOZZARELLA BRUSCHETTA

Steps:

• Slice baguette into thin slices about 1/4" thick.
• Drizzle your baguette slices with olive oil, then top each slice with a thin small slice of mozzarella cheese.
• Lightly toast your mozzarella topped baguettes in a toaster oven or in the oven at 350 degrees for about 5-7 minutes.
• While your baguette slices are toasting; combine tomatoes, onions, garlic, basil, balsamic, black pepper and salt in a small bowl. Taste and add salt if needed, a pinch at a time.
• When your baguette slices are done toasting, gently remove and let them cool slightly. Top each slice with about 1 tbsp of the tomato mixture. You are ready to eat!