mulsified.
Stir in herbs, mozzarella, and tomatoes.
Let stand
n a medium bowl. Add mozzarella balls; toss to coat. Cover
arinade ingredients.
Break the mozzarella roughly with your hands. Smear
Chop mozzarella into 1/2\" cubes.
Mix all the ingredients togther and leave in fridge to marinade overnight.
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.
Prepare Marinated Mushrooms; set aside. Combine vinegar,
In a bowl, mix teriyaki sauce, honey, ginger and sesame oil. Season. Add prawns, cover and allow to marinate in the fridge for at least 4 hours, preferably overnight.
For mango and mozzarella salad, mix mangoes, tomatoes, chili and mozzarella. Season and add lime juice to taste. Add cilantro.
Thread marinated prawns onto 6 metal skewers and grill, turning, for 6 mins. Serve with mango and mozzarella salad.
il is cooling, cut the mozzarella into 1-inch cubes.
Cut mozzarella into 1/4 inch slices. In a glass bowl layer slices alternately with basil and sundried tomatoes.
Cover with olive oil. Marinate in refrigerator for 2-3 days.
Reuse oil in dressing or to marinate more cheese.
Combine all ingredients and toss gently with dressing.
*Iuse the little balls of fresh mozzarella that are marinated in olive oil.
I cut them into quarters for the salad.
ad tried several other marinated garlic recipes before this one and was
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.
Combine everything in a 1 quart jar or bowl (preferably glass) that has been washed well in extremely hot soapy water.
Cover and shake to blend and refrigerate for five days, shaking the jar daily to mix contents.
Preheat oven to 425 degrees.
Place prepared crust on pizza pan.
Spread spinach dip over entire crust.
Sprinkle with water chestnuts if the spinach dip does not already contain them.
If you can't find a good spinach dip in your local grocery deli there are many fine recipes here on Zaar.
Sprinkle with Mozzarella cheese.
Bake 10- 12 minutes until cheese and dip are bubbly and slightly browned.
Cool a few minutes before cutting.
Cut into wedges for lunch or dinner or cut into squares to use as an appetizer.
Mix olive oil, red pepper, chives, parsley, garlic, onion powder, garlic powder, basil, and red pepper flakes together in a large jar with a tight-fitting lid; add cheese cubes and toss to coat cheese completely. Seal jar tightly and refrigerate 8 hours to overnight.
One and a half hours before serving:
In large bowl mix cheese, artichoke hearts and their marinade, red pepper pieces, rosemary, crushed red peppers and salt.
Cover mixture with plastic wrap and refrigerate at least 1 hour to blend flavors.
In a large bowl, combine artichoke hearts, mozzarella cheese and tomatoes.
Cover and refrigerate overnight, or at least 1 hour.
To assemble, thread 1 artichoke, 1 piece dried tomato and 1 cube of cheese on each toothpick, weding tomato between two larger items.
Brush with marinade and arrange in a shallow serving dish, garnish with parsley, if desired.
Cut the mozzarella into bite sized pieces. If you are lucky enough to find the small balls, keep them whole. Place in a medium bowl and stir in the tomatoes, olives, oil, garlic, thyme, salt, pepper and red pepper. Cover and refrigerate 1-3 hours.
If basil leaves are large, cut into smaller pieces.
Thread the marinated cheese, tomatoes and olives onto skewers, placing the basil leaves inbetween. Place skewers on a platter; garnish with additional fresh basil. Enjoy!
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!