Tag: mozzarella

  • Caprese Salad – Tomato, Fresh Mozzarella, Basil and variations

    Caprese Salad – Tomato, Fresh Mozzarella, Basil and variations

    BASIL VINAIGRETTE
    1 small handful of fresh basil
    1 tablespoon olive oil
    2 tablespoons balsalmic vinegar
    Kosher salt

    SALAD
    4 ounces fresh mozzarella, cubed into small bites or sliced
    1 pound ripe summer tomatoes, sliced or chopped
    Kosher salt and freshly ground pepper

    BASIL VINAIGRETTE In a small food processor, mix the vinaigrette ingredients. If you’re using variations below, you’ll likely use all the dressing, if not, will use much less. Season to taste. Serve and savor!

    SALAD Stir together the cheese, tomatoes, then add dressing to taste.

    Need to add more
    Californication: Add avocado
    Carbification: Add fresh bread croutons
    Citrify: Add Orange Slices
    Appetizerfy: Add salami
    De-tomatofy: Don’t add the tomatoes
    Greekafy: Substitute fresh feta for mozzarella
    Saltify: Add capers
    Saladify: Add cooked pasta and more dressing
    Amplify: Add sundried tomatoes and artichokee hearts
    Kalmatafy: Add kalmata olives
    Winterize: Add roasted tomatoes, and add sliced beets
    Proteinify: Add beans, black or white (1 can cannellini beans, rinsed and drained)
    Wichify: Serve on a croissant, or french bread

    Stacked high!
    Pasta Salad

    Bake it!



    Roasted Tomatoes, layered low

    Have fun. Serve as a salad, an appetizer on skewers, stack it high, lay it low, bake it!


    Skewers!

  • Stuffed Portabello Mushrooms – Spinach, Ricotta and Mozzarella

    Stuffed Portabello Mushrooms – Spinach, Ricotta and Mozzarella

    4 large Portobello mushrooms
    2/3 cup Ricotta cheese
    10 oz bag spinach, cooked, squeezed and chopped
    2 tbsp flour
    1 large garlic clove, minced
    1 medium onion, chopped
    1 cup monterrey jack or mozzarella cheese, grated or finely diced
    2 tbsp Parmesan cheese, grated
    2 tsp dried oregano

    Instructions
    Cut out mushroom stalks at cap. Reserve caps, chop stalks and mix to remaining ingredients in a large bowl. Season to taste. Place mushrooms on a baking sheet, underside up. Mound stuffing on mushrooms and smooth over. Cook in center of preheated oven at 400° F for 20 to 25 minutes until golden.