Best Fresh Mozzarella And Tomatoes Recipes

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PENNE WITH FRESH TOMATOES, BASIL, AND FRESH MOZZARELLA



Penne with Fresh Tomatoes, Basil, and Fresh Mozzarella image

Provided by Food Network

Categories     side-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 9

Salt
1/4 cup extra-virgin olive oil plus 2 tablespoons, divided
1 1/2 tablespoons chopped garlic
5 cups chopped fresh tomatoes
1 pound penne pasta
1/2 cup shredded basil
Freshly ground black pepper
3/4 pound fresh salted mozzarella, sliced or cubed
1/2 cup grated Parmigiano-Reggiano

Steps:

  • Put a large pot of salted water on for the pasta. Meanwhile, prepare your sauce. In a large skillet, heat 1/4 cup of the olive oil. Add the garlic and cook until just fragrant, about 1 minute or less. Add the tomatoes and cook them for 3 to 5 minutes, just until they begin to release some of their juice.
  • Cook the pasta in the pot of salted boiling water for 12 to 13 minutes until al dente. Drain the pasta. Add the pasta and basil to the pan with the tomatoes and toss. Season, to taste, with salt and freshly ground black pepper.
  • Serve the pasta in bowls, equally distribute the fresh mozzarella and grated Parmesan between the bowls. Drizzle the remaining olive oil over the bowls of pasta and serve immediately.

GRILLED PORTOBELLO MUSHROOMS WITH TOMATOES AND FRESH MOZZARELLA



Grilled Portobello Mushrooms with Tomatoes and Fresh Mozzarella image

Provided by Giada De Laurentiis

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 8

3 tablespoons olive oil, plus extra for greasing grill pan
4 large portobello mushrooms (about 5 inches in diameter), stemmed
Salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil, plus extra for drizzling
2 cloves garlic, minced
3 small to medium sized vine ripened tomatoes, cut into 1/2-inch pieces
8 ounces fresh water-packed mozzarella, drained, cut into 1/2-inch cubes
1/4 cup chopped fresh basil leaves

Steps:

  • Prepare the barbecue (medium-high heat).
  • Drizzle 3 tablespoons of olive oil over both sides of the mushrooms. Sprinkle the mushrooms with salt and pepper. Drizzle olive oil on grill pan to prevent mushrooms from sticking. Grill until the mushrooms are heated through and tender, about 5 minutes per side.
  • Meanwhile, whisk the extra-virgin olive oil and garlic in a medium bowl to blend. Add the tomatoes, cheese, and basil and toss to coat. Season the tomato salad, to taste, with salt and pepper.
  • Place 1 hot grilled mushroom gill side up on each of 4 plates. Sprinkle with more salt and pepper. Spoon the tomato salad atop the mushrooms, drizzle with extra-virgin olive oil to finish, about 1 tablespoon and serve.

ZUCCHINI WITH FRESH TOMATOES AND MOZZARELLA



Zucchini With Fresh Tomatoes and Mozzarella image

Provided by Mark Bittman

Categories     easy, quick, salads and dressings, side dish

Time 30m

Number Of Ingredients 7

1 1/2 pounds zucchini
1 1/2 pounds tomatoes
1 pound mozzarella
Olive oil
Balsamic vinegar
Salt and pepper
Basil, for garnish

Steps:

  • Heat a charcoal or gas grill; the fire should be medium-low and the rack about 4 inches from the heat.
  • Cut 1 1/2 pounds zucchini into 1/2-inch-thick slices.
  • Rub zucchini with olive oil, salt and pepper; grill, turning once, until nicely browned and tender, 6 to 8 minutes.
  • As zucchini cooks, slice 1 1/2 pounds tomatoes and 1 pound mozzarella into 1/4 inch rounds.
  • Toss (or layer) with the zucchini, and drizzle with balsamic vinegar and olive oil; season with salt and pepper.
  • Garnish with basil.

GRILLED FOCACCIA WITH MOZZARELLA DI BUFALA, SWEET ITALIAN SAUSAGE, AND FRESH TOMATOES



Grilled Focaccia with Mozzarella Di Bufala, Sweet Italian Sausage, and Fresh Tomatoes image

Provided by Tyler Florence

Categories     main-dish

Time 1h50m

Yield 6 to 8 servings

Number Of Ingredients 16

2 packages active dry yeast
2 teaspoon sugar
2 cups warm (100 degrees F to 110 degrees F) water
2 tablespoons kosher salt
4 tablespoons extra-virgin olive oil
6 cups unbleached all-purpose flour, plus more for dusting
4 pounds sweet Italian sausage, links
2 pints red cherry tomatoes
2 pints yellow cherry tomatoes
3 garlic cloves, minced
1 bunch fresh basil
4 (8-ounce) balls of fresh mozzarella di bufala, drained
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 large bag fresh salad mix
1 chunk Parmigiano-Reggiano, (equal to 1 1/2 cups grated)

Steps:

  • Begin by making the dough so it has time to rest and rise. In the bowl of a standing electric mixer fitted with a dough hook, or in a mixing bowl, combine the yeast, sugar and warm water and stir gently to dissolve. Let the mixture stand until the yeast comes alive and starts to foam, 5 to 10 minutes.
  • If you're using a mixer, turn the mixer on low, add the salt and 2 tablespoons of olive oil. Add the flour, a little at a time, mixing at the lowest speed until the flour has been incorporated. When the dough starts to come together, increase the speed to medium and let it go until the dough gathers into a ball. This should take about 5 minutes. Stop the machine periodically to scrape the dough off the hook. Get a feel for the dough as you're making it by squeezing a small amount together between your thumb and fingers. If it's crumbly, add more water, if it's sticky, add more flour, 1 tablespoon at a time. Turn the dough out onto a lightly floured surface and fold it over itself a few times, kneading until it's smooth and elastic. Form the dough into a round and put it into a lightly oiled bowl, turning it over to coat the dough entirely with the oil. Cover with plastic wrap or a damp towel and let it rise in a warm spot (i.e., over a gas pilot light) until doubled in size, about 1 hour.
  • Preheat an outdoor gas or charcoal barbecue and get it very hot. Brush the grates with oil to keep the sausages from sticking. Grill the sausages until cooked through, turning with tongs. Set aside. Keep the grill hot to make the pizza. Roll or pat the dough into a rustic, oblong shape, about 1/4-inch thick - do this directly on a lightly floured pizza paddle for ease. Brush the crust with a thin layer of olive oil, and lay oil side down onto the hot grill. Once the dough looks set, in about 2 minutes, turn the crust over.
  • Now prepare the topping. Cut up the tomatoes and add to a large mixing bowl. Add the garlic and basil. Crumble in the sausage. Rip the mozzarella into pieces with your hands and add that too along with some extra-virgin olive oil. Season with salt and pepper, add the salad mix and toss to combine.
  • Once the crust is set and cooked, transfer it to a platter. Scoop up the salad mix in your hands and spread it evenly over the top. Sprinkle with a good dusting of Parmigiano-Reggiano and finish with a drizzle of olive oil.

BOW TIES WITH FRESH TOMATOES AND MOZZARELLA



Bow ties with fresh tomatoes and mozzarella image

I love easy pasta salads, and this one, which comes from Entertaining with the Sopranos, fits the bill perfectly.

Provided by Lynnda Cloutier

Categories     Pasta Salads

Number Of Ingredients 7

four ripe medium tomatoes, preferably new jersey beef steaks, chopped
1/2 cup torn fresh basil leaves
1/3 cup extra virgin olive oil
one garlic clove, finely chopped
salt and pepper
1 pound bow ties, farfalle
eight ounces fresh mozzarella, cut into small dice

Steps:

  • 1. in a large pasta serving bowl, mix the tomatoes, basil, oil, garlic, and salt and pepper to taste. Let stand at room temperature up to two hours.
  • 2. Bring at least 4 quarts of salted water to a boil in a large pot. Add the pasta, stir well and cook over high heat, stirring frequently, until the pasta is al dente, tender yet firm to the bite.
  • 3. Drain the pasta and toss it with the sauce. Add the mozzarella and toss again. Serve at once. Serves 4 to 6.

TOMATOES STUFFED WITH FRESH MOZZARELLA AND BASIL



Tomatoes Stuffed with Fresh Mozzarella and Basil image

Provided by Colin Cowie

Categories     Blender     Cheese     Herb     Tomato     No-Cook     Mozzarella     Basil     Summer     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 11

Vinaigrette
1 cup (packed) fresh basil leaves (from 1 large bunch)
1/2 cup olive oil
2 tablespoons fresh lemon juice
1 tablespoon Sherry wine vinegar
1 tablespoon Dijon mustard
Salad
6 medium tomatoes with stems still attached
2 7-ounce balls fresh water-packed mozzarella cheese, drained, cut into 1/4-inch cubes
1 1/2 tablespoons coarsely chopped fresh basil
6 fresh basil leaves

Steps:

  • For vinaigrette:
  • Blend all ingredients in blender until basil is very finely chopped and vinaigrette is thick; season to taste with salt and pepper. (Can be made 6 hours ahead. Cover and chill.)
  • For salad:
  • Cut small skin-deep X on end opposite stem of each tomato. Drop tomatoes into saucepan of boiling water; cook 30 seconds. Using slotted spoon, transfer tomatoes to plate. Starting at X, peel skin off tomatoes. Cut 1/3 to 1/2 inch off end opposite stem of each tomato. Using small spoon, scoop out insides of tomatoes, leaving shells intact. Mix cubed mozzarella cheese and chopped basil in medium bowl. Divide cheese mixture among tomato shells, packing gently. (Can be made 2 hours ahead. Cover tomatoes and chill. Bring to room temperature before continuing.)
  • Invert 1 filled tomato on each plate. Pour vinaigrette into 6 shot glasses. Place 1 shot glass next to each tomato. Garnish each tomato with basil leaf.

GRILLED PORTOBELLO MUSHROOMS WITH TOMATOES AND FRESH MOZZARELLA



Grilled Portobello Mushrooms With Tomatoes and Fresh Mozzarella image

Great on the grill but you can cook these on the stove and finish them off in the broiler. To avoid watery portobellos, cook the downside facing up first, then turn them so all the moisture cooks away. Minimal effort, maximum dining pleasure. Recipe courtesy Giada De Laurentiis Show: Everyday ItalianEpisode: Grilling Show

Provided by Sharon123

Categories     Cheese

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

3 tablespoons olive oil, plus extra for greasing grill pan
4 large portabella mushrooms, stemmed (about 5 inches in diameter)
salt & freshly ground black pepper
garlic powder (optional)
onion powder (optional)
1 dash red pepper flakes (optional)
3 tablespoons extra-virgin olive oil, plus extra for drizzling
2 garlic cloves, minced
3 vine ripened tomatoes, cut into 1/2-inch pieces (small to medium)
8 ounces fresh water-packed mozzarella cheese, drained, cut into 1/2-inch cubes
1/4 cup chopped fresh basil leaf
balsamic vinegar (optional)

Steps:

  • Prepare the barbecue (medium-high heat).
  • Drizzle 3 tablespoons of olive oil over both sides of the mushrooms. Sprinkle the mushrooms with salt and pepper. Sprinkle garlic powder, onion powder and red pepper flakes on now if using.
  • Drizzle olive oil on grill pan to prevent mushrooms from sticking. Grill until the mushrooms are heated through and tender, about 5 minutes per side.
  • Meanwhile, whisk the extra-virgin olive oil and garlic in a medium bowl to blend. Add the tomatoes, cheese, and basil and toss to coat. Season the tomato salad, to taste, with salt and pepper.
  • Place 1 hot grilled mushroom gill side up on each of 4 plates. Sprinkle with more salt and pepper. Spoon the tomato salad atop the mushrooms, drizzle with extra-virgin olive oil to finish, about 1 tablespoon and serve.
  • Drizzle with a splash of balsamic vinegar to finish off if desired. Enjoy!

Nutrition Facts : Calories 387.3, Fat 33.5, SaturatedFat 10.3, Cholesterol 44.9, Sodium 369.1, Carbohydrate 8.7, Fiber 2.3, Sugar 5.1, Protein 15.4

PIZZA WITH PESTO, FRESH TOMATOES, AND MOZZARELLA



Pizza with Pesto, Fresh Tomatoes, and Mozzarella image

Provided by Jackie Bonenfant

Categories     Tomato     Bake     Vegetarian     Mozzarella     Summer     Poker/Game Night     Gourmet     Massachusetts

Yield Makes one 14-inch pizza

Number Of Ingredients 8

6 ounces grated fresh mozzarella (about 1‚ cups)
3 plum tomatoes
1 pound pizza dough (thawed if frozen)
all-purpose flour for dusting
3 tablespoons basil pesto
Special equipment:
a large pizza stone (at least 14 inches across)
a baker's peel

Steps:

  • At least 1 hour before baking pizza, set stone on lowest rack of oven (if you have a gas stove, stone can go directly on oven floor) and preheat oven to 500°F.
  • Coarsely grate mozzarella and cut tomatoes crosswise into 1/8-inch-thick slices. On a floured surface with your hands pat out and stretch dough evenly into a 12-inch round, keeping hands flat. (Do not handle dough more than necessary. If dough is sticky, dust it lightly with flour.)
  • Dust baker's peel with flour and carefully transfer inch round. Jerk peel once or twice and, if dough is sticking, lift dough and sprinkle flour underneath it, reshaping dough if necessary. Spread pesto over dough leaving a 1-inch border and sprinkle with cheese. Arrange tomato slices over cheese and season with salt and pepper.
  • Line up far edge of peel with far edge of stone and tilt peel, jerking it gently to start pizza moving. Once edge of pizza touches stone, quickly pull back peel to completely transfer pizza to stone. Bake pizza until dough is crisp and brown, about 10 to 12 minutes, and transfer with peel to a cutting board.
  • Cut pizza into slices and serve immediately.

GRILLED PORTABELLA MUSHROOMS WITH TOMATOES AND FRESH MOZZARELLA



Grilled Portabella Mushrooms With Tomatoes and Fresh Mozzarella image

I fixed this dish along with a grilled lamb shoulder with verde salsa. (I will get that recipe on later). This is yet another Giada recipe. It is very easy and always a big hit.

Provided by Gone Fishin

Categories     < 15 Mins

Time 15m

Yield 4 serving(s)

Number Of Ingredients 10

3 tablespoons olive oil, plus extra
olive oil, for greasing grill pan
4 large portabella mushrooms, stemmed (about 5 inches in diameter)
salt & freshly ground black pepper
3 tablespoons extra virgin olive oil, plus extra
extra virgin olive oil, for drizzling
2 garlic cloves, minced
3 medium sized vine ripened tomatoes, cut into 1/2-inch pieces
8 ounces fresh water-packed mozzarella cheese, drained, cut into 1/2-inch cubes
1/4 cup chopped fresh basil leaf

Steps:

  • Prepare the barbecue (medium-high heat).
  • Drizzle 3 tablespoons of olive oil over both sides of the mushrooms. Sprinkle the mushrooms with salt and pepper. Drizzle olive oil on grill pan to prevent mushrooms from sticking. Grill until the mushrooms are heated through and tender, about 5 minutes per side.
  • Meanwhile, whisk the extra-virgin olive oil and garlic in a medium bowl to blend. Add the tomatoes, cheese, and basil and toss to coat. Season the tomato salad, to taste, with salt and pepper.
  • Place 1 hot grilled mushroom gill side up on each of 4 plates. Sprinkle with more salt and pepper. Spoon the tomato salad atop the mushrooms, drizzle with extra-virgin olive oil to finish, about 1 tablespoon and serve.

Nutrition Facts : Calories 390.5, Fat 33.3, SaturatedFat 10.3, Cholesterol 44.8, Sodium 365.9, Carbohydrate 9.7, Fiber 2.5, Sugar 4.5, Protein 15.6

FRESH MOZZARELLA WITH RED AND YELLOW TOMATOES AND BASIL VINAIGRETTE



Fresh Mozzarella with Red and Yellow Tomatoes and Basil Vinaigrette image

Provided by Bobby Flay

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 11

1 pound fresh mozzarella, sliced into 1/4-inch thick slices
2 ripe red tomatoes, sliced into 1/4-inch thick slices
2 ripe yellow tomatoes, sliced into 1/4-inch thick slices
Basil Vinaigrette, recipe follows
Fresh basil leaves, torn
Salt and freshly ground pepper
1/2 cup fresh basil leaves
1/4 cup white wine vinegar
1 tablespoon honey
Salt and freshly ground pepper
1/2 cup olive oil

Steps:

  • Arrange the cheese and tomatoes on a platter and drizzle with the vinaigrette, to taste, and garnish with basil leaves.;
  • Combine all ingredients and blend until smooth. Adjust seasoning with salt and pepper, to taste.

CORN BREAD WITH FRESH TOMATOES AND MOZZARELLA



Corn Bread with Fresh Tomatoes and Mozzarella image

Categories     Bread     Tomato     Side     Bake     Picnic     Super Bowl     Thanksgiving     Backyard BBQ     Mozzarella     Cornmeal     Tailgating     Parsley     Bon Appétit

Yield Makes 8 to 10 servings

Number Of Ingredients 12

1 1/2 cups plus 1 tablespoon unbleached all purpose flour
1/2 cup yellow cornmeal
2 tablespoons sugar
2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1 cup 1/2-inch cubes mozzarella cheese (about 4 ounces)
1 cup chilled buttermilk
2 large eggs
1/4 cup olive oil
1/4 cup chopped fresh Italian parsley
2/3 cup diced seeded plum tomatoes (about 4 ounces)

Steps:

  • Position rack in bottom third of oven and preheat to 400°F. Butter 9x9x2-inch baking pan. Whisk 1 1/2 cups flour, cornmeal, sugar, baking powder, salt and baking soda in large bowl to blend well. Combine mozzarella cubes and remaining 1 tablespoon flour in small bowl; toss to coat. Whisk buttermilk, eggs, olive oil and chopped Italian parsley in medium bowl to blend. Add buttermilk mixture to flour mixture and stir just to combine (do not overmix). Sprinkle mozzarella cubes and diced tomatoes over batter; stir gently just to distribute evenly.
  • Transfer batter to prepared pan. Bake corn bread until beginning to brown on top and tester inserted into center comes out clean, about 22 minutes. Transfer pan to rack. Cool bread 15 minutes. Cut into squares or wedges and serve warm.

RISOTTO WITH FRESH MOZZARELLA, GRAPE TOMATOES, AND BASIL



Risotto With Fresh Mozzarella, Grape Tomatoes, and Basil image

Make and share this Risotto With Fresh Mozzarella, Grape Tomatoes, and Basil recipe from Food.com.

Provided by Vino Girl

Categories     Medium Grain Rice

Time 1h

Yield 6 serving(s)

Number Of Ingredients 12

3 tablespoons balsamic vinegar
4 1/2 cups reduced-sodium fat-free chicken broth
2 tablespoons extra virgin olive oil, divided
2 cups chopped leeks
1 1/2 cups arborio rice or 1 1/2 cups other medium grain rice
1/3 cup dry white wine
1/4 cup half-and-half
1 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 cup halved grape tomatoes
1/4 cup chopped fresh basil
5 ounces fresh mozzarella cheese, finely diced

Steps:

  • Place vinegar in a small, heavy saucepan; bring to a boil over medium heat.
  • Cook until slightly syrupy and reduced to 1 tablespoon (about 4 minutes). Set aside.
  • Bring broth to a simmer in a medium saucepan (do not boil). Keep warm.
  • Heat 1 tablespoon oil in a large saucepan over medium-high heat.
  • Add leek to pan; sauté 3 minutes or until tender.
  • Add rice; cook 2 minutes, stirring constantly.
  • Stir in wine, and cook 1 minute or until liquid is nearly absorbed, stirring constantly.
  • Stir in 1 cup broth; cook 5 minutes or until liquid is nearly absorbed, stirring constantly.
  • Reduce heat to medium.
  • Add remaining broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 25 minutes total).
  • Stir in half-and-half, salt, and pepper; cook 2 minutes.
  • Remove from heat; stir in tomatoes, basil, and cheese.
  • Place about 1 cup risotto into each of 6 shallow serving bowls; drizzle each serving with 1/2 teaspoon balsamic syrup and 1/2 teaspoon oil.

Nutrition Facts : Calories 337.6, Fat 11.4, SaturatedFat 4.5, Cholesterol 22.4, Sodium 549.4, Carbohydrate 46.4, Fiber 2.3, Sugar 1.6, Protein 9.5

PASTA WITH HEIRLOOM TOMATOES, FRESH MOZZARELLA, BASIL, AND BALSAMIC VINEGAR



PASTA WITH HEIRLOOM TOMATOES, FRESH MOZZARELLA, BASIL, AND BALSAMIC VINEGAR image

Categories     Pasta

Yield 4 people

Number Of Ingredients 12

For the balsamic vinegar:
1 tablespoon balsamic vinegar
1 1/2 tablespoons olive oil
1/2 teaspoon chopped garlic
sea salt and freshly ground black pepper
For the pasta:
3-4 heirloom tomatoes
1 cup fresh basil, julienned
8 ounces fresh mozzarella cheese, cut into 1/4-inch cubes
12 ounces pasta, fresh or dried, such as fettuccine
1 teaspoon olive oil
Garnish: fresh basil leaves

Steps:

  • 1. Pour the vinegar and salt into a small bowl, add olive oil, garlic and 1 1/2 tablespoons of salt and pepper and mix. Taste for seasoning. 2. Wash and chop the tomatoes. Toss with the balsamic vinaigrette and the julienned basil leaves. Add the mozzarella. 3. Bring a large pot of water to a boil. Add the pasta, bring to a boil and cook until al dente, 3 to 4 minutes for fresh pasta or according to the directions on the package. 4. Toss the pasta with 1 teaspoon of olive oil to prevent it from sticking and mix with the tomato-basil salad. 5. Divide the pasta among 4 large, warmed dinner plates. Arrange several spoonfuls of the tomato-basil salad on top.

WHOLE WHEAT FETTUCCINE WITH ROASTED TOMATOES, PEAS AND FRESH MOZZARELLA



Whole Wheat Fettuccine with Roasted Tomatoes, Peas and Fresh Mozzarella image

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 15

Vegetable oil cooking spray
2 cups grape or small cherry tomatoes (about 10 ounces)
2 teaspoons extra-virgin olive oil
1/2 teaspoon kosher salt
Kosher salt
1 pound whole wheat or brown rice fettuccine pasta
1/2 cup red wine, such as pinot noir
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon black pepper
2 cloves garlic, peeled
One 28-ounce can whole peeled tomatoes in tomato juice
2 tablespoons chopped fresh thyme
1 cup frozen peas, thawed
1/3 cup chopped fresh basil
One 8-ounce ball fresh mozzarella cheese, drained and diced, or 8 ounces ciliengine, drained

Steps:

  • For the tomatoes: Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Spray a heavy baking sheet with vegetable oil cooking spray, and set aside.
  • Toss the tomatoes, oil and salt together. Arrange the tomatoes in a single layer on the prepared baking sheet. Roast until the skins blister and turn dark brown in places, 20 minutes. Set aside to cool.
  • For the fettuccine: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and place in a large serving bowl.
  • In a blender, combine the red wine, 1 teaspoon salt, the red pepper flakes, black pepper, garlic, canned tomatoes (plus juices). Blend until smooth. Pour the mixture into a medium saucepan and bring to a simmer over medium heat. Add the thyme and cook, stirring occasionally, until the sauce has thickened slightly, 20 minutes.
  • Toss together the pasta, tomato sauce, roasted tomatoes, peas and chopped basil. Arrange the cheese on top and serve.

CORNBREAD WITH FRESH TOMATOES AND MOZZARELLA



Cornbread With Fresh Tomatoes and Mozzarella image

This is SO yummy. What a fusion this is! I've made this 3 times now, and I think it just gets better and better. I added basil to it one time; the next time I added some Italian seasonings; then I just made some yesterday and put some cooked, crumbled Italian sausage in it. Source:Bon Appetit.

Provided by FLUFFSTER

Categories     Quick Breads

Time 42m

Yield 8-10 serving(s)

Number Of Ingredients 13

1 1/2 cups unbleached all-purpose flour, plus
1 tablespoon unbleached all-purpose flour
1/2 cup yellow cornmeal
2 tablespoons sugar
2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1 cup mozzarella cheese, cut into 1/2-inch cubes
1 cup buttermilk, chilled
2 large eggs
1/4 cup olive oil
1/4 cup Italian parsley, chopped
2/3 cup diced seeded plum tomato

Steps:

  • Position rack in bottom third of oven and preheat to 400°F.
  • Butter 9x9x2-inch baking pan.
  • Whisk 1 1/2 cups flour, cornmeal, sugar, baking powder, salt and baking soda in large bowl to blend.
  • Combine mozzarella cubes and remaining 1 tablespoon flour in small bowl; toss to coat.
  • Whisk buttermilk, eggs, olive oil and chopped Italian parsley in medium bowl to blend. Add buttermilk mixture to flour mixture and stir just to combine (don't over-mix). Sprinkle mozzarella cubes and diced tomatoes over batter; stir gently just to distribute evenly.
  • Transfer batter to prepared pan. Bake cornbread until beginning to brown on top and tester inserted into center comes out clean, about 22 minutes. Transfer pan to rack. Cool bread 15 minutes. Cut into squares or wedges and serve warm.

Nutrition Facts : Calories 264.2, Fat 11.9, SaturatedFat 3.4, Cholesterol 65.2, Sodium 530, Carbohydrate 30.4, Fiber 1.4, Sugar 5.4, Protein 9

SIMPLE POLENTA WITH SAUTEED CHERRY TOMATOES AND FRESH MOZZARELLA



Simple Polenta With Sauteed Cherry Tomatoes and Fresh Mozzarella image

Make and share this Simple Polenta With Sauteed Cherry Tomatoes and Fresh Mozzarella recipe from Food.com.

Provided by Vanessa

Categories     European

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 14

6 cups water
salt
1 1/2 cups polenta (or evenly coarse medium or coarse-ground cornmeal)
1 1/2 ounces parmesan cheese, grated (about 3/4 cup)
3 tablespoons unsalted butter, cut into large chunks
ground black pepper
3 tablespoons olive oil
2 medium garlic cloves, peeled and sliced thin
1 pinch red pepper flakes
1 pinch sugar
2 pints cherry tomatoes, halved
salt and pepper
6 ounces fresh mozzarella cheese, cut into 1/3-in . cubes (about 1 cup)
2 tablespoons fresh shredded basil leaves

Steps:

  • For the polenta:.
  • Bring water to a boil in a heavy-bottomed saucepan over medium-high heat.
  • Once boiling, add 1 1/2 teaspoons salt and pour the polenta into the water in a very slow stream from a measuring cup, while stirring in a circular motion with a wooden spoon. Make sure to scrape the bottom and corners of the pot well.
  • Reduce the heat to the lowest setting and cover. Vigorously stir the polenta once every 5 minutes, making sure to scrape clean the bottom and corners of the pot.
  • Continue cooking until the polenta has lost its raw cornmeal taste and becomes soft and smooth, about 30 minutes. Stir in the Parmesan and butter and season with salt and pepper to taste.
  • For the tomatoes and mozzarella:.
  • During the final 5 minute of cooking the polenta, heat the oil, garlic, pepper flakes and sugar in a nonstick skillet over medium-high heat until fragrant and sizzling (about 1 min.).
  • Stir in the tomatoes and cook until they just begin to wilt, about 1 min.; season with salt and pepper to taste and set skillet off the heat.
  • Spoon the polenta into the individual serving bowls and top with the mozzarella.
  • Spoon the tomato mixture with any accumulated juices over the top of the served polenta, and sprinkle with basil before serving.

Nutrition Facts : Calories 535, Fat 33.3, SaturatedFat 14.6, Cholesterol 65.8, Sodium 461.5, Carbohydrate 43.1, Fiber 5.3, Sugar 4.8, Protein 18.8

FRESH MOZZARELLA WITH RED AND YELLOW TOMATOES AND BASIL VINAIGRETTE



FRESH MOZZARELLA WITH RED AND YELLOW TOMATOES AND BASIL VINAIGRETTE image

Number Of Ingredients 12

1 pound fresh mozzarella, sliced into 1/4-inch thick slices
2 ripe red tomatoes, sliced into 1/4-inch thick slices
2 ripe yellow tomatoes, sliced into 1/4-inch thick slices
Basil Vinaigrette, recipe follows
Fresh basil leaves, torn
Salt and freshly ground pepper
Basil Vinaigrette:
1/2 cup fresh basil leaves
1/4 cup white wine vinegar
1 tablespoon honey
Salt and freshly ground pepper
1/2 cup olive oil

Steps:

  • Arrange the cheese and tomatoes on a platter and drizzle with the vinaigrette, to taste, and garnish with basil leaves. For the vinaigrette, combine ingredients and blend until smooth.

ORECCHIETTE WITH FRESH MOZZARELLA, GRAPE TOMATOES, AND GARLIC CHIVES



Orecchiette with Fresh Mozzarella, Grape Tomatoes, and Garlic Chives image

Garlic chives add a mildly garlicky flavor to this simple pasta, which is loaded with little tomatoes and tiny pearls of fresh mozzarella cheese. The pea-size mozzarella can be found at Trader Joe's and well-stocked supermarkets.

Provided by Jeanne Thiel Kelley

Yield Makes 4 to 6 servings

Number Of Ingredients 7

10 ounces orecchiette (little ear-shaped pasta; about 3 cups uncooked)
1 pound pea-size mozzarella or fresh mozzarella, diced
1 pound grape tomatoes or pear tomatoes in assorted colors, halved
6 tablespoons extra-virgin olive oil
3 tablespoons white balsamic vinegar
3 tablespoons minced fresh garlic chives or regular chives
2 tablespoons minced fresh oregano

Steps:

  • Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain; return pasta to pot. Add mozzarella; stir until cheese begins to melt, about 30 seconds. Add tomatoes and all remaining ingredients; toss to blend evenly. Season to taste with salt and pepper.

POLENTA WITH FRESH TOMATOES AND MOZZARELLA



Polenta with Fresh Tomatoes and Mozzarella image

These tasty treats resemble miniature pizzas and are an offbeat pairing with light pasta dishes, as in the suggested menu.

Yield 3 to 4 servings

Number Of Ingredients 5

One 16-ounce tube polenta
1 tablespoon light olive oil
2 medium flavorful firm tomatoes, finely diced
1 cup grated part-skim mozzarella cheese or mozzarella-style soy cheese
3 to 4 fresh basil leaves, thinly sliced, or a sprinkling of dried basil, optional

Steps:

  • Cut the polenta into 12 equal slices, each about 1/2 inch thick. Heat the oil on a nonstick griddle or wide skillet. Arrange the polenta slices on the griddle. Cook both sides over medium heat until golden and crisp, at least 10 minutes per side.
  • Arrange the polenta slices on a large platter. Sprinkle evenly with the tomato, then the mozzarella cheese. Microwave just until the cheese is melted, 2 to 3 minutes. Or, if you prefer, bake the polenta briefly in a preheated 400°F oven in an ovenproof container until the cheese is melted, about 5 minutes. Allow 3 to 4 slices of polenta per serving. Sprinkle each serving with fresh or dried basil, if desired.
  • Polenta with Fresh Tomatoes and Mozzarella (this page)
  • Spinach Fettuccine with Summer Squash (page 79)
  • Simple tossed salad
  • Calories: 204
  • Total Fat: 9g
  • Protein: 10g
  • Carbohydrate: 21g
  • Cholesterol: 19mg
  • Sodium: 197mg

PASTA WITH FRESH TOMATOES, MOZZARELLA GARLIC, AND BASIL



PASTA WITH FRESH TOMATOES, MOZZARELLA GARLIC, AND BASIL image

Categories     Pasta

Number Of Ingredients 9

2 1/2 pounds ripe local tomatoes, cored, seeded, and roughly chopped (about 5 cups)
2 medium garlic cloves, pressed or finely chopped
(about 2 teaspoons)
1 1/4 teaspoons salt, or to taste, plus 1 tablespoon
Ground pepper, to taste
1/3 cup olive oil
8 ounces fresh mozzarella, cut into V2-inch cubes
1 pound short and stubby or tubular-shaped pasta
6 tablespoons chopped fresh basil

Steps:

  • In a large bowl, mix tomatoes, garlic, 1 1/4 teaspoons salt, pepper, oil, and mozzarella; set aside. Meanwhile, in a large pot over high heat, bring 4 quarts of water to a boil. When the water boils, add 1tablespoon of salt and the pasta, and cook according to package directions until al dente. In a colander, drain the pasta and immediately transfer it to the bowl with the tomato mixture. Toss until the heat of the pasta softens the mozzarella, and the pasta and tomatoes are evenly distributed. Add 5 tablespoons of basil and more salt and pepper if desired, and toss to combine. Sprinkle with the remaining 1 tablespoon of basil and serve warm or at room temperature

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