Tomato Basil And Mozzarella Topper Recipes

TOMATO, BASIL AND MOZZARELLA TOPPER

Steps:

• Cut each tomato slice in half; place 1 on each cracker.
• Top each with 1 basil leaf and 3 cheese slices.
• Drizzle evenly with dressing.

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, BASIL & MOZZARELLA POPPERS

Steps:

• Note: Before beginning, you will need long toothpicks for this recipe. Sandwich or cocktail sized toothpicks work best.
• Drain water from cheese tub and cut cheese balls in half (or to preferred size).
• Assemble in this order on the toothpick: tomato, basil leaf (folded in half & pierced through middle), bocconcini.
• In a small bowl combine olive oil, vinegar, salt, and pepper. Stir to combine.
• Use a spoon or cooking brush to lightly drizzle or brush olive mixture onto the assembled poppers.
• Refrigerate and serve cold.

TOMATOES STUFFED WITH FRESH MOZZARELLA AND BASIL

Steps:

• For vinaigrette:
• Blend all ingredients in blender until basil is very finely chopped and vinaigrette is thick; season to taste with salt and pepper. (Can be made 6 hours ahead. Cover and chill.)
• For salad:
• Cut small skin-deep X on end opposite stem of each tomato. Drop tomatoes into saucepan of boiling water; cook 30 seconds. Using slotted spoon, transfer tomatoes to plate. Starting at X, peel skin off tomatoes. Cut 1/3 to 1/2 inch off end opposite stem of each tomato. Using small spoon, scoop out insides of tomatoes, leaving shells intact. Mix cubed mozzarella cheese and chopped basil in medium bowl. Divide cheese mixture among tomato shells, packing gently. (Can be made 2 hours ahead. Cover tomatoes and chill. Bring to room temperature before continuing.)
• Invert 1 filled tomato on each plate. Pour vinaigrette into 6 shot glasses. Place 1 shot glass next to each tomato. Garnish each tomato with basil leaf.

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.

TOMATO BASIL MOZZARELLA MELT

Steps:

• Place 6 Sister Schuberts Mini Baguettes on a baking sheet and bake rolls according to directions on package. Cool baguettes.
• Decrease oven temperature to 375 degrees F.
• Carefully slice each Sister Schuberts Mini Baguette in half horizontally. Spread one side of each baguette with pesto. Continue to layer with tomatoes, fresh mozzarella and sprinkle with salt and pepper. Wrap each sandwich in a large piece of aluminum foil, place packages on baking sheet and bake 7 to 10 minutes or until sandwiches are warm and the cheese has melted. Unwrap sandwiches, open and add fresh basil leaves. Serve.

FRESH MOZZARELLA, BASIL AND TOMATO ON TOWN HOUSE TOPPERS

Steps:

• In medium bowl toss together tomatoes, cheese, basil, onions, pepper and salt. Drizzle with salad dressing. Toss to coat. Serve with crackers.

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.

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.

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.

VERY EASY TOMATO BASIL MOZZARELLA PASTA

Steps:

• Start to boil water and while doing so cut up 4-5 cups of tomatoes into 1/2 inch cubes.
• Cut finely 3/4 cup of basil and 1/4 cup of parsley.
• Take tomatoes basil parsley and 4 cups of mozzarella and put in a large bowl, add desired amount of salt and pepper, pour in olive oil until the mixture is submerged and can marinate.
• By now the water should be boiled, so cook the 1lb of pasta while the mixture marinates.
• Drain pasta, put back in the pot, add the tomato basil mozzarella etc mixture, mix it around and let it sit so the cheese melts -- serve.
• Easy!