Sliced Heirloom Tomato Stack With Mozzarella Cheese Recipes
SLICED HEIRLOOM TOMATO STACK WITH BLUE CHEESE
Provided by Michael Chiarello : Food Network
Categories side-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Pour buttermilk into a shallow bowl. In a separate bowl spread out the rice coating. Take onion rings and coat with buttermilk, and then cover with coating, shaking off excess. Place coated rings on a tray.
- In a large deep saucepan, heat peanut oil to 375 degrees F. With a slotted wire spoon, carefully lower the coated rings into pan to fry. Do the rings in small batches to allow oil to remain a consistent temperature. Place fried rings on a paper towel on a tray to dry.
- Tomato Stack:
- Cut a small slice from the bottom of the tomatoes - enough so that they will stand. Slice the tomatoes into 1/2-inch thick slices (about 2 or 3), leaving the stem on top.
- Season the slices with salt and pepper to taste, drizzle with olive oil.
- Place the basil leaves in between the tomato slices, and re-stack tomato. Serve re-stacked tomatoes around a larger stack of onion rings in center of a large serving plate. Drizzle more olive oil and balsamic vinegar. Grate the frozen blue cheese over top.
- Grind the rice in a blender until very fine. Put it in a bowl and add the all-purpose flour, semolina, salt and pepper. Toss until well blended. Store in a sealed container in the freezer for maximum freshness.
HEIRLOOM TOMATO AND MOZZARELLA SALAD
As my name depicts, I'm a huge proponent of heirloom variety fruits and vegetables. This is one of my favorite ways to enjoy these lovely, unique fruits. As soon as they come back into season I'll post a photo of this beautiful salad.
Provided by Heirloom
Categories Cheese
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a wooden salad bowl toss all ingredients together.
- Season with salt and pepper according to taste.
- Serve immediately.
MOZZARELLA & TOMATO STACKS WITH ROSEMARY
Make and share this Mozzarella & Tomato Stacks With Rosemary recipe from Food.com.
Provided by Rita1652
Categories Cheese
Time 10m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Remove a couple of leaves from the cut end of each stem of rosemary.
- Mince the removed rosemary leaves add to garlic and olive oil season with salt and pepper to taste. Layer the tomatoes and cheese sprinkle some of the oil as you go. Making 3 stacks.
- Pierce each stack with the sprig of rosemary.
- Pour remaining oil mixture over the tomatoes.
- Let flavors meld for 20 minutes.
- Enjoy sharing a stack with a loved one.
Nutrition Facts : Calories 438.2, Fat 34.6, SaturatedFat 16.2, Cholesterol 89.7, Sodium 717.2, Carbohydrate 6.4, Fiber 1.1, Sugar 3.6, Protein 26.1
EGGPLANT, HEIRLOOM TOMATO, AND BUFFALO MOZZARELLA STACKS
This is from fine cooking Party Food magazine. The picture makes your mouth water! Great ingredients! I can't wait until summer comes around with homegrown tomatoes. I will roast the eggplant in the oven when I can't use the grill.
Provided by Ck2plz
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat a gas grill to medium high or prepare a medium-hot charcoal fire.
- In a medium bowl, mix the olive oil, thyme, marjoram, lemon zest, red pepper flakes (if using), 1/4 teaspoon salt and 1/8 teaspoon pepper.
- Brush the tomatoes and eggplant slices with 1 tablespoon of the herb oil olive. Season with 1/4 teaspoon salt and a few grinds of pepper. Marinate the mozzarella in the remaining oil.
- Grill eggplant, flipping once, until nicely browned and tender, 2-3 minutes.
- To serve-put a tomato slice on four plates. Top each with a slice of eggplant, hen a slice of mozzarella Repeat, ending with a tomato slice. Drizzle with any remaining oil and serve.
Nutrition Facts : Calories 357.7, Fat 15.4, SaturatedFat 2.2, Sodium 22.3, Carbohydrate 56.4, Fiber 33, Sugar 23.8, Protein 10.1
HEIRLOOM TOMATO, MOZZARELLA AND BASIL SIDE DISH
This is a 5 minute "recipe". It's so simple it's silly. We came up with the idea when planning the food for my wedding last summer. We did all the cooking for 100 ourselves and really had no way to use my stove on the big day. Everything we served, except the salmon on the outdoor bbq, was a cold dish. The challenge we had was coming up with a vegetable "side" dish, that wasn't a salad to go with the salmon. This was the perfect answer. It was a huge hit. I think the key was using fabulous heirloom tomatoes, if you can't get heirlooms, use the best tastiest tomatoes you can. Using "buffalo mozzarella" is great if you have it. This recipe is just for 2 servings...it's obviously easy to adjust! You do need a knife and fork for this. Enjoy!!
Provided by Mrs Goodall
Categories Vegetable
Time 5m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Cut the tomato in half. If tomato will not sit flat, take a small thin slice off of the bottom.
- Place 1 piece of mozzarella on top of each tomato half.
- Chiffonade the basil into thin strips and place 1/2 the basil on top of the mozzarella.
- Drizzle with olive oil and balsamic (no need to pre-mix the two together) over the tomato/mozzarella/basil.
- Serve with salt to taste (we let guests add their own).
Nutrition Facts : Calories 137.1, Fat 13.7, SaturatedFat 1.9, Sodium 5, Carbohydrate 3.8, Fiber 1.3, Sugar 2.4, Protein 0.9
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