Tomato Basil And Buffalo Mozzarella Scramble Recipes

BUFFALLO MOZZARELLA TOMATO BASIL APPETIZERS

Steps:

• Mix 4 tablespoons with the garlic if using in a small bowl. Reserve the rest of the olive oil for drizzle. Cut the bread into ½ to ¾ inch rounds. Brush with the olive oil and toast in a toaster oven or preheated oven until crispy on the outside and soft on the inside. Top the bread rounds (crostinis) with sliced tomato. Sprinkle with sea salt. Then top with generous slices of mozzarella (boccaccini if you have it) cut to fit. Broil in the toaster oven or oven until the cheese just starts to melt. Top with basil cut into long thin slices. Drizzle with the remaining olive oil and serve. You can use regular ingredients but the simple flavors really shine and become truly spectacular if you use a very high quality olive oil (it's worth the extra price) and a really nice flaky sea salt (eg. fleur de sel). For the photo I used Kangaroo Paw Australian Extra-Virgin olive oil with mountain pepper and Fleur de Sel sea salt. Outstanding crisp and fresh flavors. The baguette was also home-made based upon Julia Childs method outlined in the second volume of Mastering the Art of French Cooking. I'm slowly gaining ground on making a near perfect loaf of french bread.

TOMATO, MOZZARELLA, AND BASIL SALAD

Steps:

• Slice the tomatoes and mozzarella and arrange casually with the basil leaves on a large platter. Drizzle with olive oil. Sprinkle with salt and pepper and serve at room temperature.

BASIL, TOMATO AND MOZZARELLA SANDWICH

Steps:

• Slice the loaf of bread in half lengthwise. Layer the basil, tomato slices, and mozzarella cheese between the two halves of bread. Cut into four sandwiches.
• In a small dish, stir together the balsamic vinegar and red pepper flakes. Use as a dipping sauce.

BASIL, TOMATO & MOZZARELLA CHEESE

Steps:

• Whisk together dressing ingredients.
• Set aside.
• Layer on a platter the tomatoes,cheese, and basil.
• Pour dressing over the salad and serve.

ALMOST-FAMOUS TOMATO, BASIL AND MOZZARELLA FLATBREAD SANDWICHES

Steps:

• Make the flatbread: Stir the yeast, sugar and 1 1/2 cups warm water (about 110 degrees F) in a bowl. Let sit until foamy, about 5 minutes. Whisk the flour and 1 1/2 teaspoons salt in a large bowl. Add the yeast mixture and olive oil and mix with your hands into a smooth dough. Cover the bowl with plastic wrap; set aside in a warm place until the dough doubles in size, about 1 hour.
• Turn the dough out onto a lightly floured surface and knead until slightly elastic, dusting with more flour if the dough is too sticky to handle, about 5 minutes. Return the dough to the bowl, cover and set aside again until doubled in size, about 1 hour.
• Brush 2 baking sheets with olive oil. Turn the dough out onto a lightly floured surface and knead until smooth and elastic, dusting with more flour if needed. Cut the dough in half and form into 2 balls. Roll out each ball into a 12-by-3-inch rectangle, about 1/2 inch thick. Transfer each dough rectangle to one of the prepared baking sheets and let rest, uncovered, until a dry crust forms on top, 1 hour, 30 minutes to 2 hours.
• Meanwhile, position racks in the middle and lower thirds of the oven. Place a pizza stone or inverted baking sheet on the bottom rack and preheat to 475 degrees F for at least 40 minutes.
• Press your fingertips through the dry crust on top of the dough to create a spotted pattern. Gently stretch each piece of dough into a 14-by-4-inch rectangle, then brush the tops with olive oil and sprinkle with salt. Put 1 baking sheet of dough on the pizza stone and bake until the bottom of the bread is golden brown, about 7 minutes. Transfer to the middle rack and continue baking until golden all over, about 5 more minutes. Remove from the oven and immediately brush the top of the bread with olive oil and sprinkle with salt; let cool on the baking sheet on a rack. Repeat with the remaining dough.
• Make the dressing: Whisk the vinegar, mustard and dried basil in a bowl. Add the sugar and 1/4 teaspoon each salt and pepper. Slowly whisk in the olive oil.
• Assemble the sandwiches: Slice each flatbread in half horizontally and brush with the dressing. Top the bread bottoms with the tomatoes, mozzarella and basil leaves. Season with salt and pepper and cover with the bread tops. Cut into pieces.

HEIRLOOM TOMATO SALAD WITH MOZZARELLA AND BASIL

Steps:

• Combine balsamic vinegar and basil in a bowl. Pour in olive oil slowly while whisking constantly.
• Place tomatoes and mozzarella in a bowl. Pour vinaigrette over the top. Season with salt and pepper and toss together.

HEIRLOOM TOMATO, MOZZARELLA AND BASIL SIDE DISH

Steps:

• Cut the tomato in half. If tomato will not sit flat, take a small thin slice off of the bottom.
• Place 1 piece of mozzarella on top of each tomato half.
• Chiffonade the basil into thin strips and place 1/2 the basil on top of the mozzarella.
• Drizzle with olive oil and balsamic (no need to pre-mix the two together) over the tomato/mozzarella/basil.
• Serve with salt to taste (we let guests add their own).

TOMATOES WITH BASIL AND MOZZARELLA

Steps:

• Wash and slice tops and bottoms of tomatoes; cut tomatoes into about three slices each.
• Slice the mozzarella very thinly; wash and dry the basil leaves.
• Arrange the mozzarella and basil on the tomato slices on three salad plates,and sprinkle with pepper.

TOMATO-BASIL PASTA WITH FRESH MOZZARELLA

Steps:

• In 12-inch skillet, heat oil over medium heat. Add onion and garlic; cook 3 to 4 minutes, stirring frequently, until onion is crisp-tender. Stir in tomatoes. Heat to boiling. Reduce heat; simmer uncovered 20 to 25 minutes, stirring occasionally, until thickened. Stir in basil.
• Meanwhile, cook and drain pasta as directed on box.
• Stir pasta into sauce. Cook until thoroughly heated. Into large serving bowl, pour pasta and sauce. Gently stir in cheese and pine nuts.

BUFFALO MOZZARELLA POACHED IN TOMATO-BASIL SAUCE

Steps:

• Combine the garlic, 4 tablespoons of olive oil, 1/4 teaspoon of salt and pepper to taste and let stand for 30 minutes.
• Meanwhile, bring a large pot of water to a boil. Add the tomatoes and cook for 5 minutes. Drain well. Pass the tomatoes through a food mill and set aside. Heat the remaining olive oil in a large wide pot over medium heat. Add the onion and saute until softened, about 5 minutes. Add the tomatoes, remaining salt and pepper to taste. Simmer slowly for 20 minutes, stirring occasionally.
• Place the mozzarella in the simmering sauce; only half of each mozzarella ball should be submerged. Remove from the heat and let stand 10 minutes. Chop 8 of the basil leaves and cut the rest across into thin strips.
• Remove the mozzarella from the sauce, being careful not to splash sauce on the top of each ball. Stir the chopped basil into the sauce and scrape it into a serving bowl. Place the mozzarella back in the sauce. Stir the basil strips into the garlic oil and spoon the mixture over the mozzarella. Serve with toasted slices of good country-style bread.

TOMATO, BASIL, AND BUFFALO MOZZARELLA SCRAMBLE

Steps:

• Using a whisk or a fork, beat the eggs in a small bowl until frothy.
• Heat the olive oil in an 8-inch nonstick skillet over medium heat. Add the garlic and sauté for 1 minute, or until just starting to color.
• Reduce the heat under the pan to low. Pour the eggs into the pan and cook, stirring gently and constantly pushing the eggs toward the center of the pan with a rubber spatula, until they are nearly set but still soft and creamy.
• Season with salt and pepper. Stir in the tomato, basil, and mozzarella cheese. Cook and stir for 30 seconds, or until the cheese is barely melted. Spoon onto a serving plate and serve immediately.