Mozzarella Raspberry And Gooseberry Salad Recipes

MOZZARELLA, RASPBERRY AND BROWN SUGAR PANINI

Steps:

• Preheat the panini press.
• Using a pastry brush, brush the bread on both sides with the oil. Spread 1 side of each slice of bread with the raspberry jam. Sprinkle the rosemary over the jam. Cut the mozzarella into 8 slices. Place 2 slices of cheese on 4 of the bread slices. Season the cheese with a pinch of salt, if using. Place the remaining slices of bread on top, jam-side down. Sprinkle the tops with the brown sugar. Press in the panini press for 3 to 5 minutes until the cheese has melted and the bread is golden and crispy.
• Cut the panini in half and serve.

GOOSEBERRY-BLUEBERRY TARTLETTES

Steps:

• Make the tart dough: Put in the work bowl of a food processor, the flour, butter, salt and sugar. Pulse quickly until the butter is the size of peas. Add very cold, ice water in a small stream until the dough just comes together. Empty the work bowl out onto waxed paper and halve the dough. Using the ends of the paper, shape into 2 balls. Wrap in plastic wrap and place in refrigerator until ready for use.
• Make the caramelized sugar: Pour sugar in heavy skillet, cook over low heat until sugar turns a medium brown. Pour caramelized sugar in a 10-inch aluminum tin or silcone mat to cool and harden. After it is cooled, break into pieces of 1-to 1 1/2-inch big. Set aside, it will be used to bake with berries.
• Make fruit filling: In a large bowl, place cleaned gooseberries and blueberries. Pour lemon juice on top. Sprinkle sugar, flour and nutmeg on top of the berries (Be careful not to mix, just sprinkle on top, or fruit will be mushy if over-handled).
• To assemble tartlettes: Take 8 small pie tins, brush with butter and liberally sprinkle with cornmeal. Cut dough into 8 equal pieces and put 7 back in the refrigerator (must be kept cold) roll out the dough into a 4-inch circle, it should be quite thick, you don't want it too thin. Place disk in pie tin and repeat until all 8 are done. Place all 8 tarts on sheet pan.
• Preheat oven to 375 degrees F. Brush bottom of dough shell with egg whites. Gently scoop out the berries with the flour-sugar mixture on top into the shells. Place a piece of the caramelized sugar on top of berries. Fold up the sides in a circle, do not close up completely, leaving an opening. Put 1 tablespoon butter on top of each tartlette. Brush egg white on the exposed dough and bake for 45 minutes.
• Serve with confectioners' sugar dusted on top.

FRESH MOZZARELLA PLANKS

Steps:

• Pre-chill or slightly freeze the cheese planks for about 20 minutes. Meanwhile, whisk together the flour, Parmesan, salt and pepper in one bowl, and whisk together the breadcrumbs, parsley and garlic powder in another bowl.
• Dip each plank into the flour mixture, then dip in the egg wash to cover, and finally cover with the seasoned panko breadcrumbs. The exterior must be covered evenly, or the cheese will "leak" out during cooking. Repeat the process with the remaining planks. Place the cheese planks on a baking sheet and freeze for 30 minutes.
• Heat oil in a fryer or deep pot to 350 degrees to 375 degrees F. Fry the planks until golden brown, 3 to 4 minutes. Allow excess oil to drip on paper towels, then season again with salt and pepper and serve atop the red sauce of your choice.

MOZZARELLA SALAD

Steps:

• Halve the mozzarella and tomatoes and combine in bowl with scallions and herbs. Dress salad with vinegar, olive oil and season with salt and pepper, to taste.

MOZZARELLA & TOMATO SALAD

Steps:

• In a large serving bowl, combine all ingredients toss to coat. Cover and refrigerate for 30 minutes before serving. From "Country Quick & Easy." Copyright Gooseberry Patch. Used with permission of the publisher, Gooseberry Patch. All Rights Reserved.

CRUNCHY MOZZARELLA SALAD

Steps:

• Put the salad leaves, cucumber, semi-dried tomatoes and pepper in a large bowl and toss together. Divide the salad between 2 serving plates.
• Divide the mozzarella equally between the plates, scatter with pumpkin seeds, and drizzle with balsamic vinegar and oil from the tomatoes.