Pesto Tomato Smoked Mozzarella Brushetta Recipes

Steps:

• Arrange bread slices on an ungreased baking sheet. Spread with pesto; top with tomatoes and cheese. Broil 4 in. from the heat for 3-5 minutes or until edges are lightly browned.

Steps:

• In a large bowl, mix the onions, tomatoes, garlic and basil, taking care not to mash or break up the tomatoes too much. Add the balsamic vinegar and extra virgin olive oil. Add salt and pepper to taste. Mix again. Cover and chill for at least an hour. This will allow the flavours to soak and blend together.
• Slice the baguette loaf diagonally into 12 thick slices and lightly toast them until they are light brown on both sides. Serve the mixture on the warm slices of bread. If you prefer the mixture at room temperature, remove from the fridge half an hour before serving.

Steps:

• Brush each slice of baguette with olive oil (one side only). Place each slice (oil side down) on grill until golden brown. Place bread slices on baking sheet, grilled side down, then spoon pesto over each slice of bread. Top with tomato slice, then top with slice of mozzarella. Place under broiler, cook until cheese is golden on top (approximately 3 minutes).

Steps:

• Add to a high-powered blender the basil, arugula, Parmesan, garlic and a pinch of salt and blend while streaming in the mozzarella oil until smooth. Taste and add salt as needed. Set aside.
• Preheat an outdoor grill to high (500 to 550 F.) While your grill is heating, lightly oil a large sheet pan (or 3 half-sheet pans) and place your dough balls on top. Use your fingers to stretch the pizza dough balls into a loose circle or oval about 1/8-inch-thick. Don't get too hung up on the shape, irregular is beautiful. Work your way around the dough to make sure that it's an even thickness throughout. Lightly brush oil on the top of the dough as well. Lightly sprinkle the tomatoes with salt.
• Place your doughs on the hot grill and close the lid. Cook until golden brown char marks appear and the doughs are cooked on the underside, 2 to 3 minutes. Open the lid of the grill, flip the doughs over and quickly spoon the pesto over top of the cooked side leaving a little border for the crust. Top with the sliced tomatoes and marinated mozzarella. Close the lid and cook until the cheese melts and the doughs are completely cooked through, about 3 minutes. Remove from the grill and enjoy.

Steps:

• Preheat oven to 375 degrees F.
• In the bowl of a food processor, add drained tomatoes, 1 cup basil leaves, olive oil and 2 cloves garlic. Pulse until smooth, but somewhat chunky. Season with salt and pepper.
• On a baking sheet, line up baguette slices. Toast in oven for about 3 minutes or until light golden brown. Working quickly, rub the remaining garlic on the toasted side of each slice and then lay a piece of mozzarella cheese on top. Place bread back in oven and melt cheese slightly, about 45 seconds. Remove from oven and spread one tablespoon of the tomato mixture on each piece.
• Place bruschetta on decorative platter and garnish with basil leaves.

Steps:

• Chop the arugula fine and in a bowl stir it together with the mozzarella, the tomatoes, and salt and pepper to taste. Grill the bread on a rack set 4 inches over glowing coals, turning it once, until it is golden. (Alternatively, the bread may be toasted on a rack in a preheated broiler about 4 inches from the heat, turning it once.) Rub the toasts with the garlic on one side and brush the same side with half the oil. Spoon the arugula mixture onto the oiled sides of the toasts and drizzle the remaining 2 tablespoons oil over it.

Steps:

• Place the olive oil and the garlic in small bowl and let sit for at least 1/2 an hour; preheat the broiler; spread the bread slices on a baking sheet and then brush both sides with the olive oil; broil until golden on both sides (this will only take a couple of minutes).
• Place the tomatoes in a cup and cover with boiling water; after about 5 minutes, remove, pat dry and cut into long thin strips.
• Spread cooled brushetta with pesto of your choosing, a slice of mozzarella and a strip of sun-dried tomato.
• To make red pesto: Place all ingredients except oil in food processor; process adding oil gradually until it forms a paste.
• To make basil pesto: Place all ingredients except oil in food processor; process adding oil gradually until it forms a paste.