Slice mozzarella into 1/4\" thick slices. Slice tomatoes into 1/3-1/2\" thick slices. Roll basil leaves and slice into thin strips.
Arrange tomatoes on large plate and top each with slice of fresh mozzarella. Sprinkle basil leaves over the mozzarella. Drizzle a small amount of balsamic glaze over each piece. Pour balsamic vinegar and olive oil over to taste. Note: The better the vinegar the more I use. Lastly, grind fresh pepper and sea salt to taste. ENJOY!
nd layer on slices of FRESH MOZZARELLA all over the chicken and
In a medium bowl, combine tomatoes, garlic, 1 tablespoon olive oil, balsamic vinegar, salt, pepper, and basil. Set aside.
Place ciabatta rolls on a baking sheet with cut sides facing up. Brush with remaining 3 tablespoons olive oil, sprinkle with 1/4 cup asiago cheese, and broil 2 minutes, or until golden.
Spread each roll half with 1 tablespoon pesto, and top with 4 slices of fresh mozzarella. Divide tomatoes evenly over mozzarella, and top with remaining asiago cheese. Serve.
ntil golden brown.
Slice fresh mozzarella, tomatoes, and chop basil.
Toss BelGioioso Fresh Mozzarella Ciliegine with olive oil, basil, oregano, red pepper flakes, salt and pepper.
Slice off pepper stem and stuff with a ball of Fresh Mozzarella.
Slice your favorite baguette.
Douse with a balsamic vinaigrette (however you like your vinaigrette; I like garlic and shallots) Add thinly sliced tomatoes.
Add a layer of roasted red peppers.
Add a generous layer of sliced, fresh mozzarella.
Sprinkle with herbs (thyme is good with this, or oregano) and salt and pepper.
BIG AL is best when the flavors have had time to meld.
It is one of the few sandwiches I make or order when eating at a local restaurant.
hinly slice and chop the fresh mozarella balls (some people recommend
o go underneath. Top with Fresh Mozzarella and sun-dried tomatoes, place
Place a generous slice of fresh mozzarella on top of each piece
ith chicken mixture, tomatoes and fresh Mozzarella.
Bake in a 400
In a frying pan cook pancetta for about one minute, turning once.
Cut ciabatta rolls open and spread a thick layer of apricot preserves.
Add 4 slices of fresh mozzarella and pancetta to each roll and close sandwich.
In a panini grill pan or cast iron skillet, cook sandwiches on both sides to melt cheese and crisp bread.
oo thin to hold the mozzarella.) Cut into 25 small rectangles
omato mixture.
Sprinkle with mozzarella cheese.
Return to oven
or a plain polenta, add fresh or dried herbs (Italian herbs
br>For the tomatoes and mozzarella:
During the final 5
From the fresh mozzarella, home made or store bought, slice off a piece and using a rolling pin, roll it out into a smooth flat piece, about 1/2-inch thick. Place the prosciutto and fresh basil on the mozzarella and season with black pepper. Roll the layers up, either tie or slice before serving.
o 350 degrees.
Prepare fresh Basil leaves by tearing or
Alternate slices of tomato with mozzarella on platter. Sprinkle with salt and pepper. Scatter with chopped anchovy. Drizzle entire platter with olive oil and garnish with chopped parsley. Serve with slices of a crusty, rustic baguette rubbed with fresh garlic.
gently stir in olives and fresh mozzarella pearlini.
Transfer to large
hat on. Next add a mozzarella ball then another piece of