Best Fresh Mozzarella Blt With Pesto Recipes

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.

Angel Hair Pasta with Pesto image

Provided by Tyler Florence

Categories main-dish

Time 10m

Yield 4 to 6 as a side dish

Number Of Ingredients 7

Leaves from 2 bunch fresh basil
2 tablespoons pine nuts, untoasted
1 garlic clove
1/2 cup extra-virgin olive oil
1/2 cup freshly grated Parmigiano-Reggiano
Salt and freshly ground black pepper
1 pound angel hair pasta

Steps:

Bring a large pot of salted water to a boil for the pasta. Combine the basil, pine nuts, garlic, and olive oil in a blender and blend to a puree. Add the cheese, salt and pepper, and blend again.
Cook the pasta in the boiling, salted water until al dente, about 3 minutes. Drain and transfer to a large bowl. Add the pesto and toss. Taste for salt and pepper, and add a drizzle of oil, if you like.

Fresh Pesto image

Provided by Food Network

Time 25m

Yield 6 servings

Number Of Ingredients 8

4 cups (about 4 ounces) fresh basil leaves
1/3 cup toasted pine nuts
3 cloves garlic, peeled
1/2 cup extra-virgin olive oil
1/2 cup freshly grated Parmesan cheese
1/4 cup freshly grated Pecorino Sardo or Romano
Kosher salt and freshly ground black pepper
Serving suggestion: Cooked pasta.

Steps:

Combine the basil, pine nuts, garlic, and oil in a food processor and blend until a paste forms.
Add the Parmesan cheese, Pecorino cheese, salt, and pepper and pulse until smooth.
This is a crucial moment for your pesto, as you need to season with salt and pepper. Keep in mind that Parmigiano and Pecorino are both dry and salty cheeses, you have to taste your sauce a few times in order not to go overboard when you are seasoning it.
Cover the pesto and keep in the refrigerator until you're ready to use it.
Mix the pasta and the pesto, serve garnished with some grated Parmesan (just a touch), fresh ground pepper and a drizzle of olive oil.