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.
tablespoons minced fresh garlic, 3 tablespoons minced fresh Italian parsley,
tablespoons minced fresh garlic, 3 tablespoons minced fresh Italian parsley,
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.
auce over the slice. If using fresh mozzarella, place that on top of
nd scoop out the seeds. Using a small melon baller (about
oo thin to hold the mozzarella.) Cut into 25 small rectangles
Remove chicken to a bowl using a slotted spoon, retaining drippings
omato mixture.
Sprinkle with mozzarella cheese.
Return to oven
Preheat oven to broil.
Brush olive oil on slices of bread and toast for 2-3 minutes.
Remove toast and cool slightly. Using small butter knife, spread avocado, like butter, onto each bread slice. Season each slice with garlic salt and pepper.
Cut tomato in half and slice down in 1/2 moon slices, 5 slices per half.
Place on top of seasoned avocado bread slice.
Cut fresh mozzarella the same way as tomato, yielding 20 slices. Place on top of tomato.
Put under the broiler for an additional 3 minutes, until cheese in melted.