n a medium bowl. Add mozzarella balls; toss to coat. Cover and
In a bowl, mix the basil, lemon zest and oil. Season with salt and black pepper. Roll the mozzarella balls in the mixture.
Thread the tomatoes on to cocktail sticks and top with the mozzarella balls.
Slice baguettes into 1\" pieces and place on platter.
Cut mozzarella balls in half and place 3 to 4 on each slice of bread to cover.
Top the mozzarella with sliced grilled red peppers.
Drizzle olive oil with fresh green basil, garlic, and sundried tomatoes with a spoon onto each bruchetta.
Sprinkle generously with Parmesean Cheese.
Shake on some Italian Seasoning and Oregano.
Cover and refrigerate until ready to serve.
You will get rave reviews!
Toss 12-15 melon cubes with mozzarella, oil, basil and 1 tbsp lemon juice. Season and set aside to marinate for about 30 mins. Thread mozzarella balls and melon cubes alternately onto wooden skewers.
In a food processor, combine remaining melon with onion, garlic, tomatoes, tomato paste and sugar and process until smooth. Season to taste and chill until ready to serve. Distribute soup between serving glasses and garnish with a skewer to serve.
Cook the pasta in boiling salted water according to the package directions.
Heat the oil in a large skillet on high heat. Cook the ground beef, turning, until browned and crumbly. Add the onion and garlic and cook 2 mins. Stir in the pasta sauce and simmer for 5 mins. Season with salt and pepper.
Drain the pasta. Add to the sauce with the mozzarella balls; toss to coat well. Garnish with basil.
Thread each toothpick with: one tomato, 1/4 of a slice of prosciutto folded into a small square, one mozzarella ball, one basil leaf (folded if it is large), and one more tomato.
Arrange appetizers on a serving platter. Drizzle with your favorite Italian salad dressing.
mulsified.
Stir in herbs, mozzarella, and tomatoes.
Let stand
ocket with 1/4 of mozzarella balls and 1/4 of the
o become soggy).
Cut mozzarella balls in half and place in
br>Slice the tomatoes and mozzarella balls in half, add to the
Boil water in a small pan, place asparagus pieces to cook for a few minutes (Do not overcook).
Immerse the cooked asparagus in ice water to stop cooking.
Place salad greens on a large serving plate.
Top with the cooked asparagus, all the remaining vegetables, mozzarella balls and walnuts.
Mix olive oil, vinegar, honey or maple syrup, salt and pepper in a small bowl to make dressing.
Infuse love and drizzle the dressing right before serving.
In a bowl, mix the mozzarella, pine nuts, olives, garlic, 100
In a large bowl, combine tomatoes, onion, dressing, 1 tsp orange zest and 1/4 cup orange juice. Season.
Preheat grill. Brush both sides of bread with oil. Grill for 2 mins, turning once, or until golden brown.
Toss mozzarella and basil with tomato mixture. Arrange over grilled bread.
tir in cream.
Coat mozzarella balls in flour, shaking off excess
Preheat broiler to high.
Arrange the baby peppers in a single layer on a foil-lined jelly roll pan, and broil peppers for 4 minutes on each side or until blackened and tender.
Cool, Combine peppers, olive oil, garlic cloves, lemon rind, red pepper, salt,and mozzarella balls, and toss.
Cover, and refrigerate overnight, tossing after 6 hours.
Let stand at room temperature for 30 minutes.
Stir in basil leaves, and lemon juice before serving.
Serve with a slotted spoon.
n a plate. Roll the mozzarella balls in the seasonings to coat
asil with a piece of mozzarella and a tomato half, matching
up rice mixture around one mozzarella ball. Roll in breadcrumbs, and
uts. Chill.
Season the mozzarella with salt and black pepper
late. Use the halved mini mozzarella balls and sliced olives to create