MOZZARELLA CAPRESE RECIPES

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CAPRESE SALAD | JAMIE OLIVER RECIPES



Caprese salad | Jamie Oliver recipes image

This is my twist on the Italian classic salad and is perfect for whipping up on a hot summer's day

Total Time 25 minutes

Yield 4

Number Of Ingredients 5

2 red peppers
4 balls of good-quality mozzarella cheese
400 g ripe cherry tomatoes
extra virgin olive oil
1 bunch of fresh basil (30g)

Steps:

    1. Place the peppers directly onto a naked gas flame or under a very hot grill and let them blacken and blister.
    2. Turn now and then with a pair of metal kitchen tongs. When blackened all over, pop them into a bowl and cover with clingfilm.
    3. Leave the peppers to steam for about 10 minutes, then remove the clingfilm and leave them to cool.
    4. When they are cool enough to handle, rub off the blackened skin and brush away the seeds from the inside.
    5. Tear the mozzarella balls into chunks and divide between 4 plates. Tear the peppers into strips and divide over the plates of mozzarella. Halve the tomatoes and scatter over the top.
    6. Season well with sea salt and black pepper and drizzle with olive oil. Pick and tear up the basil leaves and sprinkle them over the salad before serving.

Nutrition Facts : Calories 374 calories, FatContent 27.7 g fat, SaturatedFatContent 17.6 g saturated fat, ProteinContent 24.9 g protein, CarbohydrateContent 6.9 g carbohydrate, SugarContent 6.4 g sugar, SodiumContent 1.8 g salt, FiberContent 1.9 g fibre

TOMATO, MOZZARELLA AND BASIL BRUSCHETTA RECIPE | GIADA DE ...



Tomato, Mozzarella and Basil Bruschetta Recipe | Giada De ... image

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

1 (32-ounce) can whole tomatoes, drained
1 cup fresh basil leaves, washed and spun dry
4 tablespoons extra-virgin olive oil
6 cloves garlic, peeled
Kosher salt and freshly ground black pepper
2 large French baquettes, sliced 1-inch thick (about 36 slices)
1 1/2 pounds fresh mozzarella cheese, sliced 1/4-inch thick

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

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