Fresh Mozzarella In Tomato Cups Recipes

FRESH MOZZARELLA IN TOMATO CUPS

Fresh Mozzarella in Tomato Cups image

Colorful cherry tomatoes hold Italian-seasoned mozzarella cubes in this four-ingredient, 15 minute recipe.

Provided by Betty Crocker Kitchens

Categories Appetizer

Time 15m

Yield 12

Number Of Ingredients 4

Ingredients

12 large cherry tomatoes
2 oz fresh mozzarella cheese, cut into 1/2-inch cubes
1/4 cup Italian dressing
12 small basil leaves

Steps:

Cut top off each cherry tomato. With melon baller or measuring spoon, scoop out seeds from each tomato, leaving enough for a firm shell. If necessary, cut small slice from bottom so tomato stands upright. Place tomatoes on serving plate or tray.
In small bowl, toss cheese and dressing. Place 1 cheese cube in each tomato; top each with basil leaf.

Nutrition Facts : Calories 35, Carbohydrate 2 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1/2 g, ServingSize 1 Appetizer, Sodium 115 mg, Sugar 1 g, TransFat 0 g

FRESH MOZZARELLA AND TOMATO

Fresh Mozzarella and Tomato image

Looking for a quick appetizer idea? Then check out this cheese and fresh tomatoes recipe that requires no cooking at all and is ready in just 30 minutes!

Provided by By Betty Crocker Kitchens

Categories Appetizer

Time 30m

Yield 4

Number Of Ingredients 6

Ingredients

4 medium tomatoes, cut into 1/4-inch slices
8 oz fresh mozzarella cheese, cut into 1/4-inch slices
2 tablespoons extra-virgin olive oil
2 tablespoons balsamic or red wine vinegar
2 tablespoons chopped fresh basil leaves
Freshly ground pepper

Steps:

On round plate, arrange tomato and cheese slices alternately. Drizzle oil and vinegar over tomatoes and cheese. Sprinkle with basil and pepper.
Let stand at room temperature 20 minutes to blend flavors. Cover and refrigerate leftovers.

Nutrition Facts : Calories 260, Carbohydrate 8 g, Cholesterol 30 mg, Fat 1 1/2, Fiber 2 g, Protein 16 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 4 g, TransFat 0 g

FRESH MOZZARELLA IN TOMATO CUPS

Fresh Mozzarella in Tomato Cups image

Colorful cherry tomatoes hold Italian-seasoned mozzarella cubes in this four-ingredient, 15 minute recipe.

Provided by @MakeItYours

Number Of Ingredients 4

Ingredients

12 large cherry tomatoes
2 oz fresh mozzarella cheese, cut into 1/2-inch cubes
1/4 cup Italian dressing
12 small basil leaves

Steps:

Cut top off each cherry tomato. With melon baller or measuring spoon, scoop out seeds from each tomato, leaving enough for a firm shell. If necessary, cut small slice from bottom so tomato stands upright. Place tomatoes on serving plate or tray.
In small bowl, toss cheese and dressing. Place 1 cheese cube in each tomato; top each with basil leaf.

TOMATO TART WITH FRESH MOZZARELLA AND ANCHOVIES

Tomato Tart With Fresh Mozzarella and Anchovies image

This rectangular tart is like a pizza but easier. Instead of a yeast dough, the base is a crisp pastry made with olive oil. The recipe makes enough dough for 2 tarts.

Provided by David Tanis

Categories brunch, dinner, lunch, pizza and calzones, appetizer, main course

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

2 cups/250 grams all-purpose flour
1/2 teaspoon salt, plus more for seasoning tomatoes
1/4 cup/59 milliliters extra-virgin oil, plus 2 tablespoons and a little more to grease the pan
1 egg, beaten
1 large garlic clove, grated
1 cup thinly sliced onion
2 large tomatoes, sliced 1/4-inch thick and blotted
Ground black pepper
1/2 pound fresh mozzarella, thinly sliced
A few pitted niçoise olives, optional
A few capers, optional
8 anchovy fillets, rinsed and patted dry

Steps:

Make the dough: Put flour and 1/2 teaspoon salt in a mixing bowl. Drizzle in 1/4 cup oil, egg and 1/4 cup cold water, then mix quickly with hands to make a soft dough. If dough seems dry, add more water, 1 tablespoon at a time. Form dough into a rough rectangle, wrap and refrigerate for 30 minutes.
Heat oven to 425 degrees. On a flour-dusted surface, divide dough in half. Roll out one piece to a rectangle approximately 9 by 12 inches (reserve other piece for future use, or to make a second tart).
Stir 2 tablespoons olive oil and the garlic together in a small bowl. Put rolled dough on lightly greased baking sheet. Drizzle surface of dough with garlic oil. Scatter onion slices over dough. Arrange tomato slices over dough in one layer without crowding, then season with salt and pepper. Top tomatoes with torn mozzarella slices in one layer. Tuck olives and capers here and there, if using. Drape top of tart with intermittently placed anchovy fillets.
Bake for 6 minutes on bottom shelf of oven, then transfer to top shelf and bake for another 6 minutes or until nicely browned. Let cool slightly, then cut into squares. Serve warm or at room temperature.

Nutrition Facts : @context http, Calories 427, UnsaturatedFat 16 grams, Carbohydrate 37 grams, Fat 24 grams, Fiber 2 grams, Protein 16 grams, SaturatedFat 6 grams, Sodium 447 milligrams, Sugar 3 grams, TransFat 0 grams

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