MOZZARELLA BAR
Provided by Giada De Laurentiis
Categories appetizer
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 32
Steps:
- For the piquillo pesto: Combine the peppers, Parmesan, walnuts, olive oil, salt, chile paste and garlic in a food processor. Puree until smooth and evenly combined. Set aside.
- For the roasted tomatoes: Preheat the oven to 350 degrees F.
- Toss the tomatoes with the basil, garlic, olive oil and salt on a rimmed baking sheet. Spread evenly on the baking sheet and roast until softened and beginning to blister, 30 minutes.
- For the mushroom tapenade: Heat a large skillet over medium-high heat. Add 2 tablespoons olive oil and the shallots and cook until fragrant, about 1 minute. Add the mushrooms and season with the salt. Cook, stirring often, until the mushrooms have lost all their liquid and are turning golden brown, about 10 minutes. Remove from the heat and season with the basil, oregano, rosemary and lemon zest. Stir in the pine nuts and remaining tablespoon olive oil. Cool slightly. Serve warm or at room temperature.
- For the bar: Display all the different types of mozzarella and burrata on platters and plates. Set up a buffet around the cheese options with the 3 homemade toppings, along with the grilled bread and crostini, arugula, basil, olive oil, balsamic vinegar, flaky salt and red pepper flakes. Invite guests to assemble their own bruschetta or salads.
WHITE PIE WITH RICOTTA, BURRATA, PECORINO AND MUSHROOM TAPENADE
This is a sauceless option for pie. Don't have truffles? Make it without.
Provided by Food Network
Categories main-dish
Time 2h20m
Yield 1 pizza
Number Of Ingredients 16
Steps:
- Place a pizza stone in the center rack of the oven. Preheat the oven to 475 degrees F for 1 to 2 hours before you're ready to bake the pizza to get the stone nice and hot.
- For the mushroom tapenade: Heat 3 tablespoons of the oil in a medium skillet over high heat. Add the shallots, season with salt and cook, stirring occasionally, until they begin to caramelize, 1 to 2 minutes. Add the garlic and continue to cook, stirring occasionally, about 3 minutes. Add the mushrooms and more oil if needed, season with salt and pepper and cook, stirring occasionally, until tender, 5 to 6 minutes.
- Combine everything in a food processor, steam in the remaining 1 1/2 cups oil and process until roughly pureed. Season with salt and pepper to taste. Set aside or keep in an airtight container in the refrigerator up to 2 weeks. Makes about 3 cups.
- For the pizza: Generously sprinkle a flat work surface with flour. Use a rolling pin to stretch the dough into an 11-inch circle. Transfer the dough to a lightly floured pizza peel or unrimmed baking sheet so it can slide right onto the pizza stone in the oven. (I use the bottom of a baking sheet.)
- Top the dough with the mozzarella and dollops of the robiolina. Sprinkle the Parmesan and pecorino over top. Top with a couple grinds of black pepper.
- Turn off the oven and turn on the broiler. Use the peel or half-sheet to slide the pizza onto the pizza stone. The heat from the stone will cook the bottom of the pizza and the boiler will char and cook the top, mimicking a Neapolitan pizza oven. Bake until the bottom is cooked, the cheese is melted and the top and edges are charred, 5 to 6 minutes.
- Place the burrata in a small bowl with a drizzle of olive oil and a pinch salt and break it up with a spoon. Place it on top of the hot pizza, along with dollops of the ricotta.
- Drizzle with the mushroom tapenade and top with truffles if using. Slice the hot pizza and serve immediately.
MUSHROOM TAPENADE
A Moroccan mushroom spread that has a tomato base. Serve with a baguette that has been sliced into small pieces. Good vegetarian appetizer.
Provided by Kawaiineko32
Categories Spreads
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place the stock in a saucepan and bring to a boil. Reduce the heat slightly and cook until reduced by half.
- Heat the oil in a frying pan over medium heat and fry onion and garlic until soft. Add mushrooms and cook 1-2 minutes until softened. Add tomatoes, tomato paste, and tomato sauce and reduced stock. Bring to a boil over high heat, reduce heat and simmer 10-15 minutes or until the mixture thickens. Stir in basil leaves.
Nutrition Facts : Calories 127.6, Fat 7.4, SaturatedFat 1, Sodium 391.7, Carbohydrate 13.5, Fiber 3.3, Sugar 6.7, Protein 5.3
ROASTED RED PEPPER AND MUSHROOM TAPENADE
Tapenade is traditionally a caper-olive paste. However, adding roasted veggies not only makes it more atractive, but also lighter and more flavorful. Serve as an appetizer on pita triangles or low-fat crackers.
Provided by William Uncle Bill
Categories Spreads
Time 35m
Yield 2 cups, 4-6 serving(s)
Number Of Ingredients 12
Steps:
- In a mixing bowl, toss red pepper pieces and mushrooms in 1 tablespoon of olive oil, coating well.
- Place red peppers, mushrooms and onion on a baking sheet with cut sides down.
- Broil on HIGH on middle rack for 20 minutes or until skins are blackened.
- Remove from oven and let cool for 5 minutes.
- Peel red pepper and onion, discarding skins.
- Cut red pepper and onion into chunks.
- Place roasted vegetables, garlic, olives, vinegar and remaining 1 tablespoon of olive oil into a food processor and process until finely chopped BUT NOT PUREE'D.
- Transfer mixture to a bowl and stir in basil, salt, black pepper and cayenne pepper; mix well to blend.
- Cover and chill in refrigerator until ready to serve on pita triangles or crackers.
Nutrition Facts : Calories 173.1, Fat 7.8, SaturatedFat 1.1, Sodium 299.5, Carbohydrate 23.4, Fiber 4, Sugar 4.2, Protein 5.4
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