TOMATO BASIL MOZZARELLA SALAD
Instead of tossed salad, I serve these attractive tomato and mozzarella slices, drizzled with oil and sprinkled with basil. They're especially tasty made with fresh tomatoes and basil from the garden. -Concetta Maranto Skenfield, Bakersfield, California
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 6-8 servings.
Number Of Ingredients 6
Steps:
- On a large serving platter, alternate tomatoes and cheese slices. In a jar with a tight-fitting lid, combine the oil, salt and pepper; shake well. Drizzle over tomatoes and cheese. Sprinkle with basil.
Nutrition Facts : Calories 154 calories, Fat 13g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 186mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 6g protein.
TOMATO, MOZZARELLA, AND BASIL SALAD
Steps:
- Slice the tomatoes and mozzarella and arrange casually with the basil leaves on a large platter. Drizzle with olive oil. Sprinkle with salt and pepper and serve at room temperature.
Nutrition Facts : Calories 226 calorie, Fat 17 grams, SaturatedFat 6 grams, Cholesterol 28 milligrams, Sodium 158 milligrams, Carbohydrate 2 grams, Fiber 1 grams, Protein 12 grams, Sugar 2 grams
TOMATO-BASIL AND MOZZARELLA CAKE SALé
Make and share this Tomato-Basil and Mozzarella Cake Salé recipe from Food.com.
Provided by Cass2660
Categories Lunch/Snacks
Time 1h20m
Yield 6-8 slices, 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F.
- Wash and dry tomatoes before chopping into small pieces and place in skillet with 1 tbsp olive oil, salt and pepper.
- Heat thoroughly, then let cool.
- Cut mozzarella cheese into small cubes and mix with tomatoes adding in basil.
- In separate bowl mix beaten eggs, flour and yeast.
- Incorporate in small amounts the olive oil and milk, pre heating in the microwave for approximately 30 sec.
- Add gruyère to milk mixture, then combine both mixtures together.
- Pour into ungreased small bread pan and bake for 45 minutes.
Nutrition Facts : Calories 443, Fat 30.2, SaturatedFat 10.7, Cholesterol 153.3, Sodium 635.8, Carbohydrate 23.6, Fiber 1.4, Sugar 2.3, Protein 19.3
BAKED TOMATO, MOZZARELLA & BASIL RISOTTO
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
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
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