FRESH MOZZARELLA AND TOMATO
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
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
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
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
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
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
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
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
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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