Baked Mozzarella With Tomato And Basil Antipasti Recipes

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BAKED MOZZARELLA AND TOMATO-BASIL ANTIPASTI



Baked Mozzarella and Tomato-Basil Antipasti image

With only 15 minutes of prep time, this rich spread for toasted baguette slices is easy to make and hard to resist.

Provided by BHG Test Kitchen

Time 15m

Number Of Ingredients 9

2 cup pasta sauce
1 garlic, minced
8 ounce fresh bocconcini mozzarella or mozzarella cheese, cut in cubes
1 tablespoon extra virgin olive oil
0.25 cup torn fresh basil leaves
Parmesan-Toasted Baguette, (recipe below)
8 baguette-style French bread
1 tablespoon olive oil
2 tablespoon finely shredded Parmesan cheese

Steps:

  • Heat oven to 350 degrees F. In four 12- to 16-ounce or one 1-1/2-quart shallow ovenproof dish layer pasta sauce, garlic, and mozzarella. Bake 20 minutes or until mozzarella is melted. Remove from oven; drizzle olive oil. Top with basil. Serve with bread or Parmesan Toasted Baguette slices. Makes 4 servings. Parmesan Toast
  • Preheat broiler. Lightly brush one side of bread slices with oil. Place bread slices, oil sides up, on a baking sheet. Broil 3 to 4 inches from the heat about 15 seconds or until toasted (watch carefully to avoid burning). Sprinkle with cheese. Broil about 15 seconds more or until cheese is melted.

Nutrition Facts : Calories 405 kcal, Carbohydrate 41 g, Cholesterol 40 mg, Protein 19 g, SaturatedFat 9 g, Sodium 929 mg, Fat 17 g, UnsaturatedFat 0 g

BAKED MOZZARELLA TOMATOES



Baked Mozzarella Tomatoes image

I originally got the idea for this recipe from http://www.internationalfood4u.com , but I changed it to fit the items I most often have and a method that I feel works better.

Provided by TheModernJuneCleaver

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 5

2 large tomatoes
salt & pepper
basil (fresh or dried)
1 cup mozzarella cheese
4 tablespoons olive oil

Steps:

  • 1. Preheat oven (or toaster oven) to 400 degrees F.
  • 2. Cut tomatoes into thick slices, and place them on a foil-lined baking sheet.
  • 4. Salt and pepper lightly, add basil (as much or little as you like) and cook tomatoes for 10 minutes, or until tender but not mushy.
  • 5. Turn off oven. Top tomatoes with cheese and drizzle with olive oil. Allow to sit in hot oven just long enough for the cheese to melt.

Nutrition Facts : Calories 219.7, Fat 19.9, SaturatedFat 5.6, Cholesterol 22.1, Sodium 180.4, Carbohydrate 4.2, Fiber 1.1, Sugar 2.7, Protein 7

BAKED TOMATO, MOZZARELLA & BASIL RISOTTO



Baked tomato, mozzarella & basil risotto image

Imagine all the best bits of arancini - a golden, crunchy exterior; cheesy, oozing rice - in risotto form and you have this moreish baked tomato, mozzarella and basil risotto. It's deliciously comforting

Provided by Barney Desmazery

Categories     Dinner

Time 40m

Number Of Ingredients 10

2 tbsp olive oil
1 onion, finely chopped
300g arborio rice
small glass of white wine (optional), or 100ml extra stock
750ml hot vegetable stock
100g cherry tomatoes, halved
small handful of basil leaves, finely shredded, plus a few extra small leaves to serve
25g parmesan or vegetarian alternative, finely grated
150g ball mozzarella, torn into small chunks
25g dried breadcrumbs (panko are good but any will do)

Steps:

  • Heat the oven to 200C/180C fan/gas 6. Heat half the oil in an ovenproof pan or casserole dish, then stir in the onion and cook over a low heat for 8-10 mins until golden. Scatter over the rice and mix well until coated. Pour over the wine, if using, and cook for 2 mins until absorbed. Pour over the hot stock, then give the rice a quick stir. Put the dish in the oven and bake the rice for 10 mins.
  • Remove from the oven and stir through the tomatoes, basil, half of the parmesan and some seasoning. Flatten everything out roughly with the back of a spoon, then nestle the chunks of mozzarella evenly into the risotto. Sprinkle over the breadcrumbs and the remaining parmesan, and drizzle with the rest of the olive oil. Put the dish back in the oven, and bake everything for another 10-15 mins until the rice is just cooked through, heating it under the grill if you want a deep, golden crust. Leave to stand for a few minutes, scatter with a few extra basil leaves and serve scooped straight from the dish.

Nutrition Facts : Calories 504 calories, Fat 16 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 71 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 16 grams protein, Sodium 1.11 milligram of sodium

TWICE BAKED POTATOES WITH MOZZARELLA, TOMATO AND BASIL



Twice Baked Potatoes With Mozzarella, Tomato and Basil image

I love this flavourful variation on the usual twice baked potatoes. It looks bright and colourful too. The pine nuts provide a lovely nuttiness and texture but they can be left out if they are not to your liking.

Provided by Shuzbud

Categories     Lunch/Snacks

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 7

4 baking potatoes
8 cherry tomatoes
1 1/2 cups grated mozzarella cheese
2 tablespoons chopped fresh basil leaves
2 tablespoons pine nuts
1/2 cup cream cheese
salt and pepper, to taste

Steps:

  • Preheat the oven to 350°F or 180°C.
  • Bake the potatoes in the oven for about an hour, until the skins are firm and the centre is soft.
  • Meanwhile, chop the cherry tomatoes into eighths and set aside. Add the grated mozzarella, chopped basil and pine nuts.
  • When the potatoes are cooked, remove from the oven. Halve them lengthways and scoop out the majority of the flesh with a spoon. Be very careful not to tear the skin- leave a quarter inch of flesh still in the skin to provide a firm shell.
  • Lightly mash with a fork the flesh that has been removed from the skins. Mix in the cream cheese. Season to taste with salt and pepper.
  • Add the mozzarella and tomato mixture to the mashed potato and scoop back into the shells.
  • Place on a foil-covered baking tray and bake for 5-10 minutes, until the filling is hot and beginning to turn golden.
  • Serve hot!

Nutrition Facts : Calories 380.4, Fat 22.6, SaturatedFat 12.2, Cholesterol 65.1, Sodium 356.5, Carbohydrate 31, Fiber 3.1, Sugar 2.7, Protein 14.9

BAKED MOZZARELLA WITH TOMATO AND BASIL ANTIPASTI



Baked Mozzarella With Tomato and Basil Antipasti image

An easy to prepare appetizer. It is served with Parmesan toasted baguette slices. Amounts for bread are not exact since they depend on how many slices you wind up with.

Provided by threeovens

Categories     Cheese

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

1 baguette, sliced into 1/2 inch slices diagonally
olive oil, for brushing bread
parmesan cheese, grated for sprinkling on bread
dried basil, for sprinkling on bread
2 cups tomato sauce
1 garlic clove, minced
8 ounces fresh mozzarella cheese, cubed
1 tablespoon extra virgin olive oil
1/4 cup fresh basil, leaves torn

Steps:

  • Preheat broiler.
  • Lightly brush baguette slices with olive oil.
  • Broil bread for about 3 minutes; turn and sprinkle with Parmesan and dried basil; broil 1 to 2 minutes until lightly toasted; set aside.
  • Reduce oven to 350 degrees F.
  • In four individual oven proof dishes, layer tomato sauce, garlic, and mozzarella.
  • Bake 20 minutes or until mozzarella is melted.
  • Remove from oven and drizzle with oil.
  • Top with fresh basil.
  • Serve with toasted Parmesan baguette slices.

Nutrition Facts : Calories 551.7, Fat 19.8, SaturatedFat 8.7, Cholesterol 44.8, Sodium 1688.3, Carbohydrate 69.5, Fiber 5.4, Sugar 6.1, Protein 24.3

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