CHEESE TOMATO BASIL RECIPES
TOMATO BASIL TART WITH WHIPPED MOZZARELLA - RECIPES ...
This Italian tart is loaded with fresh tomatoes and topped with whipped mozzarella for a refreshing take on a summertime pizza.
Provided by PAMPEREDCHEF.COM
Yield 8 servings
Number Of Ingredients 12
Steps:
- Place one oven rack on the top level and one on the bottom. Preheat the oven to 425°F (220°C). Coat the bottom of a 12" (30-cm) Cast Iron Skillet with 1 tbsp (15 mL) of oil. Spread the pizza dough into the bottom of the pan, pressing it into the edge. Fold over extra dough to create a lip. Use a fork to pierce the bottom and edges of the crust; brush with 1 tbsp (15 mL) of oil and sprinkle with 1 tsp (5 mL) of Italian seasoning. Toss the tomatoes with garlic powder and the remaining oil and Italian seasoning. Place in a single layer on a large sheet pan. Place the skillet with the crust on the bottom rack and sheet pan with the tomatoes on the top. Bake until the crust has browned and the tomatoes have softened, 17–20 minutes. If the crust bubbles, press it down with a spatula, carefully, in case steam is released.To make the whipped basil mozzarella, add all the ingredients to a food processor. Process until smooth and creamy, about 30 seconds, scraping down the sides of the bowl as needed. Let the crust cool for about 5 minutes, then spread the whipped basil mozzarella over the inside of the crust. Top with the tomatoes.When ready to serve, drizzle with lemon juice, top with additional basil, if you’d like, and cut into wedges.
GRILLED CHEESE & TOMATO SOUP BAKE RECIPE: HOW TO MAKE IT
This casserole brings together two classic comfort foods: grilled cheese sandwiches and tomato soup. There’s no need for your hands to get messy dipping bread into a bowl of hot soup! Best of all, my picky-eater husband devours every bite. —Megan Kuns, Perrysburg, Ohio
Provided by Taste of Home
Categories Dinner
Total Time 50 minutes
Prep Time 25 minutes
Cook Time 25 minutes
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. In a small bowl, mix cream cheese and 1 teaspoon basil until blended; spread onto 6 bread slices. Top with the mozzarella cheese and remaining bread. Spread outsides of sandwiches with butter. Arrange in a greased 13x9-in. baking dish., In a small saucepan, combine tomato paste, garlic, salt, pepper and remaining basil; cook and stir over medium heat for 1 minute. Gradually whisk in milk; bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until thickened, stirring frequently. Remove from heat., Whisk the eggs in a large bowl; gradually whisk in a third of the milk mixture. Stir in the remaining milk mixture; pour over the sandwiches. Sprinkle with Italian cheese blend., Bake, uncovered, 25-30 minutes or until golden brown and cheese is melted. Let stand 10 minutes before serving.
Nutrition Facts : Calories 485 calories, FatContent 29g fat (17g saturated fat), CholesterolContent 137mg cholesterol, SodiumContent 918mg sodium, CarbohydrateContent 33g carbohydrate (7g sugars, FiberContent 2g fiber), ProteinContent 23g protein.
More about "cheese tomato basil recipes"
TOMATO, MOZZARELLA AND BASIL BRUSCHETTA RECIPE | GIADA DE ...
From foodnetwork.com
Reviews 4.8
Total Time 30 minutes
Category appetizer
Cuisine italian
Calories 124 calorie per serving
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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ROASTED TOMATO, BASIL & PARMESAN QUICHE - BBC GOOD …
A taste of summer, this quiche is full of Italian flavours and is perfect for dinner in the garden
From bbcgoodfood.com
Total Time 1 hours 40 minutes
Category Afternoon tea, Lunch, Main course, Snack, Supper
Cuisine French
Calories 494 calories per serving
From bbcgoodfood.com
Total Time 1 hours 40 minutes
Category Afternoon tea, Lunch, Main course, Snack, Supper
Cuisine French
Calories 494 calories per serving
- While the tart is cooking, beat the eggs in a large bowl. Gradually add the cream, then stir in the basil and season. When the case is ready, sprinkle half the cheese over the base, scatter over the tomatoes, pour over the cream mix, then finally scatter over the rest of the cheese. Bake for 20-25 mins until set and golden brown. Leave to cool in the case, trim the edges of the pastry, then remove from the tin. Scatter over the remaining basil and serve in slices.
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RICOTTA FRITTERS | CHEESE RECIPES | JAMIE OLIVER RECIPES
These fritters are an absolute doddle and the crispy creaminess works a treat with the tomato sauce.
From jamieoliver.com
Total Time 15 minutes
Cuisine italian
Calories 408 calories per serving
From jamieoliver.com
Total Time 15 minutes
Cuisine italian
Calories 408 calories per serving
- Ingredients out • Kettle boiled • Large frying pan, medium heat • Large casserole pan, low heat • Food processor (fine grater)
- START COOKING Put the porcini into a mug and cover with boiling water.
- Crack the egg into a mixing bowl, add the ricotta, finely grate in ¼ of the nutmeg, the lemon zest and Parmesan, add the flour, then beat together.
- Put 1 tablespoon of olive oil into the frying pan, then use a tablespoon to spoon in 8 large dollops of the mixture, turning carefully when nice and golden.
- Put the anchovies (if using) and 1 tablespoon of olive oil into the casserole pan, crumble in the dried chilli, and squash in the unpeeled garlic through a garlic crusher.
- Finely chop and add the porcini with half their soaking water and the passata, season with sea salt and black pepper and bring to the boil.
- Squash and add the olives, discarding the stones. Pick and reserve a few basil leaves, then chop the rest and add to the sauce.
- Grate the courgettes in the processor (you could use a box grater here) and tip into a bowl with a pinch of salt and pepper, the juice of the zested lemon and the extra virgin olive oil.
- Finely chop and add the chilli and the top leafy half of the mint, then toss together.
- Place the fritters on top of the sauce, then scatter over the reserved basil leaves, drizzle with balsamic and serve with lemon wedges.
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ROASTED TOMATO BASIL SOUP RECIPE | INA GARTEN - FOOD NET…
Serve Ina Garten's Roasted Tomato Basil Soup recipe, made with canned and fresh plum tomatoes, for an elegant starter from Barefoot Contessa on Food Network.
From foodnetwork.com
Reviews 4.8
Total Time 1 hours 50 minutes
Category appetizer
From foodnetwork.com
Reviews 4.8
Total Time 1 hours 50 minutes
Category appetizer
- In an 8-quart stockpot over medium heat, saute the onions and garlic with 2 tablespoons of olive oil, the butter, and red pepper flakes for 10 minutes, until the onions start to brown. Add the canned tomatoes, basil, thyme, and chicken stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes. Pass through a food mill fitted with the coarsest blade. Taste for seasonings. Serve hot or cold.
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CREAMY TOMATO BASIL SOUP RECIPE: HOW TO MAKE IT
I created this soup while trying to duplicate one I enjoyed at a restaurant in Philadelphia. It isn’t exactly right, but it’s close! My husband and I love this soup on cold nights with a grilled cheese sandwich. It’s so easy to make that we often have it on weeknights, and I also serve it during Lent.
From tasteofhome.com
Reviews 5
Total Time 25 minutes
Category Lunch
Calories 182 calories per serving
From tasteofhome.com
Reviews 5
Total Time 25 minutes
Category Lunch
Calories 182 calories per serving
- In a large saucepan, saute onion and garlic in oil until tender. Add the tomatoes, broth, water and pepper. Bring to a boil. Reduce heat; simmer for 10 minutes. , Stir in the cream, sherry or additional broth, basil and sugar. Cook for 1 minute or until heated through (do not boil).
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GRILLED CHEESE & TOMATO SOUP BAKE RECIPE: HOW TO MAKE IT
This casserole brings together two classic comfort foods: grilled cheese sandwiches and tomato soup. There’s no need for your hands to get messy dipping bread into a bowl of hot soup! Best of all, my picky-eater husband devours every bite. —Megan Kuns, Perrysburg, Ohio
From tasteofhome.com
Reviews 3.2
Total Time 50 minutes
Category Dinner
Calories 485 calories per serving
- Preheat oven to 350°. In a small bowl, mix cream cheese and 1 teaspoon basil until blended; spread onto 6 bread slices. Top with the mozzarella cheese and remaining bread. Spread outsides of sandwiches with butter. Arrange in a greased 13x9-in. baking dish., In a small saucepan, combine tomato paste, garlic, salt, pepper and remaining basil; cook and stir over medium heat for 1 minute. Gradually whisk in milk; bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until thickened, stirring frequently. Remove from heat., Whisk the eggs in a large bowl; gradually whisk in a third of the milk mixture. Stir in the remaining milk mixture; pour over the sandwiches. Sprinkle with Italian cheese blend., Bake, uncovered, 25-30 minutes or until golden brown and cheese is melted. Let stand 10 minutes before serving.
See details
TOMATO BASIL TART WITH WHIPPED MOZZARELLA - RECIPES ...
This Italian tart is loaded with fresh tomatoes and topped with whipped mozzarella for a refreshing take on a summertime pizza.
From pamperedchef.com
From pamperedchef.com
- Place one oven rack on the top level and one on the bottom. Preheat the oven to 425°F (220°C). Coat the bottom of a 12" (30-cm) Cast Iron Skillet with 1 tbsp (15 mL) of oil. Spread the pizza dough into the bottom of the pan, pressing it into the edge. Fold over extra dough to create a lip. Use a fork to pierce the bottom and edges of the crust; brush with 1 tbsp (15 mL) of oil and sprinkle with 1 tsp (5 mL) of Italian seasoning. Toss the tomatoes with garlic powder and the remaining oil and Italian seasoning. Place in a single layer on a large sheet pan. Place the skillet with the crust on the bottom rack and sheet pan with the tomatoes on the top. Bake until the crust has browned and the tomatoes have softened, 17–20 minutes. If the crust bubbles, press it down with a spatula, carefully, in case steam is released.To make the whipped basil mozzarella, add all the ingredients to a food processor. Process until smooth and creamy, about 30 seconds, scraping down the sides of the bowl as needed. Let the crust cool for about 5 minutes, then spread the whipped basil mozzarella over the inside of the crust. Top with the tomatoes.When ready to serve, drizzle with lemon juice, top with additional basil, if you’d like, and cut into wedges.
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TOMATO BASIL PASTA - ALLRECIPES
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