Best Sliced Heirloom Tomato Stack With Mozzarella Cheese Recipes

EGGPLANT, TOMATO AND MOZZARELLA STACKS, HOT OR COLD

Eggplant, Tomato and Mozzarella Stacks, Hot or Cold image

So easy, so few ingredients, and so tasty! Simply heat this in winter for a side dish, or serve it cold with a vinaigrette dressing in summer, as a salad. It's best to use fresh herbs, which I could not get because I made this in midwinter and I had to use dried herbs.

Provided by Zurie

Categories Cheese

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 7

Ingredients

2 eggplants (nicely round, not slender)
4 teaspoons olive oil (or more)
2 large ripe tomatoes
8 slices mozzarella cheese (pre-spiced is fine)
finely chopped herbs (like basil, oreganum, thyme)
salt and black pepper
4 tablespoons vinaigrette dressing (if making this a salad)

Steps:

Heat oven to 350 deg F/180 deg Celsius.
From each eggplant/aubergine, slice 6 rounds, about 1/3" thick. Discard the thinner ends. You now have 12 rounds. Put a sheet of nonstick baking paper on a cookie tin. Arrange the slices in a single layer, and drizzle each with a little olive oil.
Bake for about 15 minutes, or until the slices are soft -- do not burn. Cool and keep.
To assemble, slice each tomato into 4 even slices, discarding the ends, so you have 8 tomato slices.
Chop your herbs of choice finely, or use dried herbs if fresh herbs are not available.
Starting with an eggplant slice, stack each of 4 stacks as follows: eggplant, tomato, mozzarella, eggplant again, tomato slice, eggplant, mozzarella slice.
SEASON each layer lightly as you go, with just tiny pinches of salt, and a sprinkle of herbs and black pepper.
You will have 4 stacks, serving 2 - 4 people.
As a warm side dish: heat gently in a warm oven (under cooking point of 212 deg F) until the tomato slices are warm and the mozzarella melts. Delicious with fried chicken pieces/.
As a salad: drizzle with a tangy French vinaigrette and serve with toasted bruschetta slices.

Nutrition Facts : Calories 712.7, Fat 52.1, SaturatedFat 19.6, Cholesterol 91.3, Sodium 743.6, Carbohydrate 36.5, Fiber 17.8, Sugar 17.5, Protein 31.9

MOZZARELLA & TOMATO STACKS WITH ROSEMARY

Mozzarella & Tomato Stacks With Rosemary image

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

Ingredients

3 sprigs fresh rosemary
2 garlic cloves, minced
1/4 cup extra virgin olive oil
salt and pepper
3 large tomatoes, sliced
1 1/2 lbs fresh mozzarella cheese, sliced

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

SLICED HEIRLOOM TOMATO STACK WITH BLUE CHEESE

Sliced Heirloom Tomato Stack with Blue Cheese image

Provided by Michael Chiarello : Food Network

Categories side-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 16

Ingredients

2 cups buttermilk
2 cups Arborio Rice coating, recipe follows
6 red onions, thickly sliced, loosely separated into rings
8 cups peanut oil
4 vine-ripened tomatoes
Gray salt and freshly ground black pepper
Extra-virgin olive oil, to drizzle
1/2 cup basil leaves, julienne
Balsamic vinegar, to drizzle
1 cup crumbled blue cheese, frozen
Onion Rings:
1 cup Arborio rice
3 cups all-purpose flour
1 cup semolina
2 tablespoons table salt
1 teaspoon freshly ground black pepper

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.