OVEN-ROASTED TOMATO BRUSCHETTA WITH MOZZARELLA AND PESTO
Delicious buschetta made with oven-roasted tomatoes, pesto, fresh mozzarella, and balsamic glaze. A huge hit for any party!
Provided by sara a.
Categories Appetizer
Time 45m
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 F. Line a large baking sheet with parchment paper, and set aside.
- Slice the Roma tomatoes into about 1/2" slices, about 5 slices per tomato. Spread the tomato slices onto the baking sheet with parchment paper. Drizzle tomatoes with olive oil, then sprinkle with salt and pepper. Roast at 375 F for 25-30 minutes, until softened and slightly caramelized. Remove from the oven and allow to cool.
- While the tomatoes are roasting, slice the baguette into 1/4"-1/2" thick slices to get about 18 slices. Lay the sliced baguette on a separate baking sheet. Drizzle with olive oil, and lightly sprinkle with salt and pepper. Bake at 375 F for 3-5 minutes until crisp, then remove from the oven and allow to cool as the tomatoes finish roasting.
- Spread pesto onto each baguette slice, then top each with an oven-roasted tomato. Divide the mozzarella slices amongst the crostini.* Bake these at 375 for about 3-4 minutes until the mozzarella has melted.
- Remove from the oven, and allow to cool slightly. Drizzle with balsamic glaze, and top with fresh basil leaves.
Nutrition Facts : ServingSize 1 piece, Calories 128 kcal
HOMEMADE ITALIAN CALZONE RECIPE
This Italian calzone recipe takes all the great flavors of pizza and stuffs it into a toasty turnover. Make it tonight in less than one hour!
Provided by Donna Elick
Categories Main
Time 55m
Number Of Ingredients 11
Steps:
- Preheat oven to 450°F.
- Prepare pizza dough. Divide into four sections and bring to room temperature.
- In a medium bowl, stir together ricotta, parsley, basil, parmesan, black pepper, and ½ cup of grated mozzarella. Stir to combine fully.
- Use your fingers or a rolling pin to flatten each section of dough into an 8-9" round.
- Place ¼ of the ricotta mixture in the center of the round. Add additional toppings - sausage, diced tomatoes, and additional mozzarella cheese.
- Fold one side of the dough over to form a half moon. Pinch and roll the sides of the dough to enclose the toppings completely.
- Whisk together the egg with a tablespoon of water. Brush the egg mixture over the calzone to add a golden sheen to the baked calzone. Cut a couple slits in the top of the calzone for steam to escape.
- Bake calzones on a baking sheet for 20-25 minutes or until deep golden brown.
- Brush tops with a bit of olive oil and sprinkle with additional parmesan cheese and fresh herbs.
- Serve with marinara sauce.
Nutrition Facts : ServingSize 1, Calories 740 kcal, Fat 44 g, SaturatedFat 19 g, Carbohydrate 52 g, Sugar 7 g, Fiber 2 g, Protein 35 g, Cholesterol 148 mg, Sodium 1633 mg
TOMATOES ROASTED WITH PESTO
Provided by Ina Garten
Yield 6 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 425 degrees.
- Core the tomatoes and then slice them across (not through the stem) in 1/2 inch-thick slices. Arrange the slices in a single layer on a sheet pan. Drizzle the tomatoes with the olive oil and sprinkle with the oregano, 1 1/2 teaspoons salt, and the pepper.
- Bake the tomatoes for 10 minutes. Remove them from the oven, spread each slice with Pesto, and sprinkle with the Parmesan cheese. Return the tomatoes to the oven and continue baking for 7 to 10 minutes, until the Parmesan is melted and begins to brown. Using a flat metal spatula, put the tomatoes on a serving platter, sprinkle with extra salt, and serve hot, warm, or at room temperature.
- Place the walnuts, pine nuts, and garlic in the bowl of a food processor fitted with the steel blade. Process for 30 seconds. Add the basil, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is pureed. Add the Parmesan and puree for a minute. Use immediately or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.
ROASTED TOMATO, MOZZARELLA & ROCKET
Turn a slice of bread into something sophisticated with this colourful toast topping
Provided by Good Food team
Categories Lunch, Main course
Time 35m
Number Of Ingredients 8
Steps:
- Heat oven to 200C/180C fan/gas 6. Lay tomatoes, cut side up, in a roasting tray and drizzle with 1 tbsp olive oil, the balsamic vinegar and thyme. Season and cook for 30 mins.
- Meanwhile, toast bread until golden. Divide between 2 plates and top with the tomatoes. Scatter on mozzarella, basil leaves and rocket. Drizzle with olive oil and serve.
Nutrition Facts : Calories 543 calories, Fat 31 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 8 grams sugar, Fiber 6 grams fiber, Protein 13 grams protein, Sodium 1.39 milligram of sodium
TOMATO & MOZZARELLA TART WITH ROAST PEPPER PESTO
A simple and colourful tart - great for enjoying with friends
Provided by Angela Nilsen
Categories Buffet, Canapes, Lunch, Side dish, Snack, Starter, Supper
Time 30m
Number Of Ingredients 7
Steps:
- Put a baking sheet in the oven and preheat to fan 200C/conventional 220C/gas 7. (Heating the sheet helps cook the pastry base.) Use the pastry to line a shallow rectangular tin about 20 x 30cm. Prick the base lightly with a fork.
- Scatter the Parmesan over the pastry base. Drain the peppers and pat dry on paper towels. (If the peppers are in oil, don't worry about this part.) Lay the whole peppers widthways across the pastry base. If the peppers aren't in oil, brush a little over them and the pastry, then season. Bake for about 15 minutes until the pastry is puffy and golden.
- Slice the tomatoes and mozzarella. Lay alternating, slightly overlapping lines of tomato and mozzarella over the peppers. Drizzle with oil, scatter with basil leaves and an extra grinding of black pepper, then serve while the pastry is still warm.
Nutrition Facts : Calories 540 calories, Fat 38 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 29 grams carbohydrates, Fiber 2 grams fiber, Protein 23 grams protein, Sodium 2.54 milligram of sodium
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