Best Fresh Mozzarella Blt With Pesto Recipes

Fresh Mozzarella Pesto Bruschetta image

Provided by SrtaMaestra

Time 20m

Yield 8 bruschetta, 8 serving(s)

Number Of Ingredients 10

1 1/4 cups roma tomatoes, diced
1 garlic clove, minced
1/4 cup extra virgin olive oil, divided
2 teaspoons balsamic vinegar
1/4 teaspoon salt (to taste)
1/2 teaspoon pepper (to taste)
1 tablespoon fresh basil leaf, coarsely chopped
4 ciabatta rolls, cut in half horizontally
1/2 cup asiago cheese (2 ounces)
16 ounces fresh mozzarella cheese, sliced into 32 slices

Steps:

In a medium bowl, combine tomatoes, garlic, 1 tablespoon olive oil, balsamic vinegar, salt, pepper, and basil. Set aside.
Place ciabatta rolls on a baking sheet with cut sides facing up. Brush with remaining 3 tablespoons olive oil, sprinkle with 1/4 cup asiago cheese, and broil 2 minutes, or until golden.
Spread each roll half with 1 tablespoon pesto, and top with 4 slices of fresh mozzarella. Divide tomatoes evenly over mozzarella, and top with remaining asiago cheese. Serve.

Nutrition Facts : Calories 235.8, Fat 19.5, SaturatedFat 8.4, Cholesterol 44.8, Sodium 429.9, Carbohydrate 2.6, Fiber 0.4, Sugar 1.3, Protein 12.9

Mozzarella and Pesto Twists image

Provided by Food Network Kitchen

Categories appetizer

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 4

One 8-ounce tube refrigerated crescent dough
All-purpose flour, for dusting
1 cup shredded part-skim mozzarella (about 5 ounces)
1/4 cup store-bought basil pesto

Steps:

Preheat the oven to 375 degrees F. Line a rimmed baking sheet with parchment.
Unroll the crescent dough sheet onto a lightly floured work surface and gently stretch into a 14-by-8-inch rectangle. Using a pizza cutter or sharp knife, cut the dough in half into two 7-by-8-inch rectangles. Using a small offset spatula or the back of a spoon, spread 2 tablespoons of the pesto on the top half of each rectangle, then sprinkle 1/2 cup of the mozzarella evenly over each half. Fold the bottom half of the dough upwards to cover the mozzarella and pesto and gently press the edges to seal.
Cut each rectangle into 8 strips, each about 1/2 inch wide. Carefully twist each strip several times, making sure to keep the filling intact, then place on the prepared baking sheet and pinch the ends to seal. Refrigerate the twists for 30 minutes. Bake until puffed and golden brown, 13 to 15 minutes. Serve warm.