Mozzarella Mousse Tomato Tartare And Pearl Basil Recipes

Steps:

• Preheat the oven to 400 degrees F.
• Lay the tomatoes out on a paper towel and sprinkle with a few pinches kosher salt so that some moisture drains out of them.
• Line a baking sheet with parchment and place the round of pie dough on top (if using homemade dough, roll it out into a round that is 11- to 12-inches in diameter).
• Brush the edges of the dough with the egg wash, then sprinkle with the mozzarella, garlic and fresh basil. Top with the tomatoes. Fold over the edges and pleat. Brush the outside edges with the egg wash and sprinkle with flaky salt and pepper.
• Bake the galette until the edges are golden brown, 35 to 45 minutes. Finish with more basil and enjoy!

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.

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.

Steps:

• Slice the loaf of bread in half lengthwise. Layer the basil, tomato slices, and mozzarella cheese between the two halves of bread. Cut into four sandwiches.
• In a small dish, stir together the balsamic vinegar and red pepper flakes. Use as a dipping sauce.

Steps:

• Slice cheese as thin as possible.
• Slice tomato.
• On a large platter arrange alternate slices of cheese and tomatoes.
• Sprinkle with basil.
• Combine vinegar salt pepper and olive oil and drizzle over tomatoes and cheese.
• Let marinate at room temperature for up to 1 hour before serving.

Steps:

• Place 6 Sister Schuberts Mini Baguettes on a baking sheet and bake rolls according to directions on package. Cool baguettes.
• Decrease oven temperature to 375 degrees F.
• Carefully slice each Sister Schuberts Mini Baguette in half horizontally. Spread one side of each baguette with pesto. Continue to layer with tomatoes, fresh mozzarella and sprinkle with salt and pepper. Wrap each sandwich in a large piece of aluminum foil, place packages on baking sheet and bake 7 to 10 minutes or until sandwiches are warm and the cheese has melted. Unwrap sandwiches, open and add fresh basil leaves. Serve.

Steps:

• 1 Fill a small bowl of sunflower oil (for example) and place it in the freezer a few hours before. 2 Soften the gelatin in cold water. Coarsely chop the mozzarella cheese, then add the lemon zest, olive oil, salt and pepper. Heat 1.5 cl whey filtered through a coffee filter to melt into the softened gelatine. Mix the rest then finely chop the mixture in a blender. Install the white snow and incorporate mozzarella. Garnish the top third of glasses and refrigerate for at least an hour. 3 Place the tomatoes a few minutes in hot water. Peel the tomatoes, remove the seeds, rinse under water and cut into small cubes. Chop the onion, crush the garlic and add to the tomatoes. Add olive oil and balsamic cream vinegar and season. Refrigerate. 4 Bring to boil water and agar. Add the basil leaves and stir until they are cooked, then use the hand blender. Remove the oil frozen in the freezer. Fill the syringe with the juice of basil, and drop frozen in oil, drop by drop. Rinse basil ball under water using a small strainer, drain and leave them on the jar