Tomato Basil Towers Recipes

TOMATO PEACH SALAD WITH BASIL

Steps:

• Bring a small saucepan of water to a boil. Add the basil to the boiling water and cook until just wilted and bright green, about 15 seconds. Transfer with a slotted spoon to a blender and puree until smooth. With the machine running, add the olive oil and 1/4 teaspoon each salt and pepper.
• Spread the basil puree on a serving platter. Arrange the peaches and tomatoes on top and sprinkle with the lemon juice, 1/4 teaspoon salt and 1/8 teaspoon pepper. Garnish with whole basil leaves and serve.

10-MINUTE TOMATO BASIL SALAD

Steps:

• Combine tomato, basil, olive oil, vinegar, salt, and black pepper in a large bowl; toss until tomato wedges are evenly coated.

TOMATO BASIL TARTLETS

Steps:

• Special equipment: a 2 1/4-inch round cookie cutter
• Place an oven rack in the center of the oven and preheat to 400 degrees F. Line a baking sheet with parchment paper.
• Place the pastry on a lightly floured work surface. Using the tines of a fork, prick the pastry all over. Using a 2 1/4-inch round cookie cutter, cut out 16 rounds of pastry. Place the pastry rounds on the prepared baking sheet. Lay a piece of parchment paper on top of the pastry rounds. Place another baking sheet directly on top of the parchment paper to keep the pastry even while baking. Bake for 10 to 12 minutes until golden. Remove the top baking sheet and the top piece of parchment paper.
• Spread 1 teaspoon of tapenade on each pastry round. Place about 1 tablespoon of cheese on top. Arrange 2 pieces of tomato on the cheese. Bake for 5 to 7 minutes until the cheese has melted. Remove from the oven and sprinkle the chopped basil on top.
• Transfer the tartlets to a platter and garnish with a pinch of fleur de sel.

TOMATO PEACH TOWERS

Steps:

• Trim the bottom ends off the peaches and trim the tops and bottoms off the tomatoes; discard or save for another use. Cut the peaches crosswise into five 1/2-inch-thick round slices, running the knife around the pits. Pop the slices off the pit, keeping the slices in order. Cut the tomatoes into five 1/2-inch-thick round slices, keeping the slices in order.
• Place 1 bottommost peach slice on a serving dish and spread with 1 teaspoon pesto. Top with the bottommost tomato slice and then a basil leaf. Repeat the layering once, then top with the top peach slice to recreate a round fruit shape. Repeat once, then make 2 more towers, alternating the order of the slices so that you start and end with tomato slices, topping with the tomato tops.
• Garnish the tops with small basil leaves.

TOMATO BASIL TOWERS

Steps:

• Place 4 tomato slices on a serving platter or individual plates. Place 3 pieces of basil, 1 teaspoon of gorgonzola, and 1 teaspoon goat cheese on top of each slice. Repeat 3 or 4 times to create towers. Then drizzle with balsamic vinegar and oil, and top with gorgonzola.

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 SQUARES

Steps:

• Preheat oven to 375 degrees F.
• Roll out pizza crust onto a rectangle baking stone (or cookie sheet if you don't have a stone).
• Sprinkle crust with one cup Mozzarella cheese.
• In a bowl, combine remaining Mozzarella cheese, basil, garlic and mayonnaise.
• Mix well.
• Place sliced tomatoes on top of pizza crust.
• Spread mayonnaise mixture on top of tomatoes.
• Top with grated Parmesan cheese.
• Bake for 15-20 minutes or until top is golden brown and bubbly.

BASIL & HEIRLOOM TOMATO TOSS

Steps:

• In a large bowl, whisk the first seven ingredients until blended. Add remaining ingredients; toss gently to combine.