Tomatoes And Mozzarella With Fresh 3 Herb Pesto Recipes

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FRESH MOZZARELLA AND TOMATO



Fresh Mozzarella and Tomato image

Looking for a quick appetizer idea? Then check out this cheese and fresh tomatoes recipe that requires no cooking at all and is ready in just 30 minutes!

Provided by By Betty Crocker Kitchens

Categories     Appetizer

Time 30m

Yield 4

Number Of Ingredients 6

4 medium tomatoes, cut into 1/4-inch slices
8 oz fresh mozzarella cheese, cut into 1/4-inch slices
2 tablespoons extra-virgin olive oil
2 tablespoons balsamic or red wine vinegar
2 tablespoons chopped fresh basil leaves
Freshly ground pepper

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.

Nutrition Facts : Calories 260, Carbohydrate 8 g, Cholesterol 30 mg, Fat 1 1/2, Fiber 2 g, Protein 16 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 4 g, TransFat 0 g

SLICED TOMATOES AND MOZZARELLA WITH THREE-HERB PESTO



Sliced Tomatoes and Mozzarella with Three-Herb Pesto image

Categories     Tomato     Appetizer     Side     No-Cook     Vegetarian     Quick & Easy     Mozzarella     Gourmet     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6

Number Of Ingredients 5

3 large vine-ripened tomatoes (about 1 1/2 pounds), sliced
3/4 pound mozzarella cheese (preferably fresh), sliced 1/4 inch thick
1/2 cup Three-Herb Pesto
freshly ground black pepper to taste
basil, mint, and/or parsley sprigs for garnish if desired

Steps:

  • On a large round platter alternate tomato and mozzarella slices, overlapping slightly, and spoon pesto in a ring around center of slices. Sprinkle tomatoes and mozzarella with pepper and garnish with herbs.

THREE-HERB PESTO



Three-Herb Pesto image

Categories     Sauce     Food Processor     Herb     Quick & Easy     Parmesan     Mint     Basil     Pine Nut     Spring     Summer     Parsley     Gourmet

Yield Serves 6

Number Of Ingredients 8

2/3 cup firmly packed fresh basil leaves
2/3 cup firmly packed fresh mint leaves
2/3 cup firmly packed fresh parsley leaves
1/3 cup pine nuts
1/3 cup freshly grated Parmesan cheese
2 large garlic cloves, minced and mashed to a paste with 1/2 teaspoon salt
1/2 cup olive oil
1 tablespoon balsamic vinegar, or to taste

Steps:

  • In a blender or food processor purée all ingredients with salt and pepper to taste until smooth.Pesto keeps in a jar with a tight-fitting lid, chilled, up to 1 week.
  • Let pesto come to room temperature before using. Makes about 1 cup.

TOMATO, MOZZARELLA AND PESTO SALAD



Tomato, Mozzarella and Pesto Salad image

This is a Williams Sonoma recipe I found online. Made it with basil I grew myself and some wonderful fresh mozzarella and heirloom tomatoes from Whole Foods. Very fresh and summery. This recipe makes about a cup of pesto, which isn't entirely used up by the recipe. We loved it so much we were putting it on everything, including bread

Provided by Suzycooksforfun

Categories     < 15 Mins

Time 10m

Yield 4 serving(s)

Number Of Ingredients 14

1 -2 garlic clove
1/4 cup pine nuts
2 cups packed fresh basil leaves
1/2 cup extra virgin olive oil
1/2 cup freshly grated parmesan cheese
kosher salt
fresh ground black pepper
lemon juice
1 1/2 tablespoons red wine vinegar
1/4 cup extra virgin olive oil
kosher salt
fresh ground black pepper
4 cups mixed red yellow and orange cherry tomatoes
8 ounces fresh mozzarella balls, such as ciliegine

Steps:

  • With a food processor running, drop the garlic through the feed tube and process until minced. Turn off the processor, add the pine nuts, and pulse a few times to chop. Add the basil and pulse a few times to chop coarsely. Then, with the processor running, add the oil through the feed tube in a slow, steady stream and process until a smooth, moderately thick paste forms, stopping to scrape down the bowl as needed. Transfer to a bowl and stir in the Parmesan. Season to taste with salt and pepper and lemon.
  • In a bowl, whisk together 3 Tbs. pesto and vinegar (you might want more pesto). Whisking constantly, slowly add the oil until emulsified. Season to taste with salt and pepper.
  • Slice the tomatoes and mozzarella balls in half, add to the bowl, and toss gently. Season with salt and pepper and mound on a serving platter. Serve at once.

Nutrition Facts : Calories 673, Fat 63, SaturatedFat 15.7, Cholesterol 55.9, Sodium 557.1, Carbohydrate 9.5, Fiber 2.5, Sugar 5, Protein 20.6

TOMATOES AND MOZZARELLA WITH FRESH 3 HERB PESTO



Tomatoes and Mozzarella with fresh 3 herb Pesto image

A great summer dish...especially when you have an abundance of fresh tomatos around. Definately try to use fresh mozzarella, it is completely different from the prepackaged store kind.

Provided by kleigh83

Categories     Cheese

Time 45m

Yield 4 serving(s)

Number Of Ingredients 13

2 large vine ripened tomatoes, about 1 pound
1/2 lb mozzarella cheese, preferably fresh,sliced 1/4 inch thick
fresh ground black pepper
mint or parsley sprig
2 cloves garlic, coarsely chopped
2/3 cup firmly packed fresh basil leaf
2/3 cup firmly packed fresh Italian parsley
2/3 cup firmly packed fresh mint leaves
1/3 cup toasted pine nuts, cooled
1/3 cup freshly grated parmesan cheese
1/2 cup olive oil
1 tablespoon balsamic vinegar, to taste
salt & freshly ground black pepper

Steps:

  • On a large round platter alternate tomato and mozzarella slices, overlapping slightly, and spoon pesto in a ring around center of slices.
  • Sprinkle with pepper and garnish with herbs.
  • for pesto: In a blender or food processor puree all ingredients with salt and pepper to taste until smooth.
  • Pesto keeps in a jar with a tight fitting lid, chilled up to 1 week.
  • Let pesto come to room temperature before using.
  • (pesto can be used for a variety of other things not including this recipe).

Nutrition Facts : Calories 551, Fat 50.1, SaturatedFat 13.2, Cholesterol 52.2, Sodium 497.1, Carbohydrate 9.2, Fiber 2.3, Sugar 4.2, Protein 18.9

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