TOMATO, MOZZARELLA AND BASIL BRUSCHETTA RECIPE | GIADA DE ...
Provided by Giada De Laurentiis
Categories appetizer
Total Time 30 minutes
Prep Time 20 minutes
Cook Time 10 minutes
Yield 36 bruschetta
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F.
- In the bowl of a food processor, add drained tomatoes, 1 cup basil leaves, olive oil and 2 cloves garlic. Pulse until smooth, but somewhat chunky. Season with salt and pepper.
- On a baking sheet, line up baguette slices. Toast in oven for about 3 minutes or until light golden brown. Working quickly, rub the remaining garlic on the toasted side of each slice and then lay a piece of mozzarella cheese on top. Place bread back in oven and melt cheese slightly, about 45 seconds. Remove from oven and spread one tablespoon of the tomato mixture on each piece.
- Place bruschetta on decorative platter and garnish with basil leaves.
Nutrition Facts : Calories 124 calorie, FatContent 6 grams, SaturatedFatContent 3 grams, CholesterolContent 15 milligrams, SodiumContent 194 milligrams, CarbohydrateContent 12 grams, FiberContent 1 grams, ProteinContent 6 grams, SugarContent 1 grams
HOMEMADE MOZZARELLA CHEESE RECIPE | ALLRECIPES
Think homemade mozzarella cheese is impossible to make? Think again! This recipe shows you how to make delicious mozzarella cheese from scratch. You can create any shape you desire - try larger balls, small balls, or twists and knots. Store in the refrigerator.
Provided by ChefJackie
Categories World Cuisine European Italian
Total Time 1 hours 5 minutes
Prep Time 45 minutes
Cook Time 15 minutes
Yield 3 balls
Number Of Ingredients 5
Steps:
- Combine 1/4 cup water and rennet in a small bowl; mix well.
- Combine remaining 1/2 cup water and citric acid in another small bowl; mix until dissolved.
- Pour milk into a large pot set over medium heat. Stir in water-citric acid mixture. Heat milk, stirring occasionally, until it registers 90 degrees F (32 degrees C) on an instant-read thermometer, about 5 minutes.
- Remove milk from heat and stir in rennet mixture in a figure-8 motion for 30 seconds. Stir counterclockwise for 30 seconds to still the milk. Let stand, covered, until milk sets into curd, 5 to 10 minutes. Press edge of the curd gently with a palette knife or the back of a spoon to check for firmness.
- Slice vertically into the pot to cut curd into 3/4-inch cubes with a palette knife. Stir curds gently, but leave cubes mostly intact.
- Return pot to the heat; cook over medium heat, stirring curds gently, until temperature reaches 109 degrees F (43 degrees C), about 5 minutes. Remove from heat.
- Ladle curds into a colander set over a large bowl using a slotted spoon. Press curds gently to extract liquid whey. Pour drained whey back into the pot.
- Heat whey to 185 degrees F (85 degrees C), about 5 minutes. Wearing gloves, tear off a piece of curd and place on a slotted spoon. Dip curd into hot whey for 5 to 10 seconds. Stretch, fold, and knead the curd. Repeat until mozzarella is smooth and elastic. Knead in salt and form curd into a ball. Repeat dipping and kneading process with remaining curd.
- Allow mozzarella to cool. Wrap tightly in plastic wrap and transfer to the refrigerator.
Nutrition Facts : Calories 195.2 calories, CarbohydrateContent 15 g, CholesterolContent 32.5 mg, FatContent 10.6 g, ProteinContent 10.5 g, SaturatedFatContent 6.1 g, SodiumContent 324.4 mg, SugarContent 14.7 g
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TOMATO, MOZZARELLA AND BASIL BRUSCHETTA RECIPE | GIADA DE ...
Reviews 4.8
Total Time 30 minutes
Category appetizer
Cuisine italian
Calories 124 calorie per serving
- Place bruschetta on decorative platter and garnish with basil leaves.
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Category World Cuisine, European, Italian
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Calories 195.2 calories per serving
- Allow mozzarella to cool. Wrap tightly in plastic wrap and transfer to the refrigerator.
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