Hot Pear Tomato And Zucchini Salad With Asiago Cheese He Recipes

PEAR AND STILTON (OR ASIAGO) SALAD

Steps:

• n small bowl, whisk together lemon juice, oil, honey and mustard.
• Place 3 lettuce leaves on each plate. Arrange sliced pears on top and sprinkle with cheese and pine nuts.
• Drizzle dressing over top.

ZUCCHINI ASIAGO

Steps:

• Heat olive oil in a frying pan on medium heat.
• Score zucchinis, add a squeeze of lemon juice and add salt and pepper lightly. Let marinate for a few minutes.
• Add garlic bits to the olive oil.
• Brown both sides of zucchinis in the garlic and oil.
• Sprinkle asiago cheese on cut side of zucchinis and oven broil on a cookie sheet until cheese browns.
• Serve while warm.

HOT TOMATO!

Steps:

• Preheat oven to 400*F. Lightly oil a baking sheet, and set aside.
• Slice off the top quarter of each tomato. Set the tops aside. Using a melon baller, scoop the centers out of 3 of the tomatoes, leaving a thin shell, and place the pulp in a mixing bowl. Scoop out the pulp from the remaining 3 tomatoes, and save for another use. Invert the tomato shells onto paper towels to drain.
• Add the corn, jalapeno pepper, scallions, bell pepper, basil, cilantro, cheese, salt, and black pepper to the tomato pulp. Toss lightly until well mixed, and loosely fill the tomato shells with the mixture.
• Sprinkle each tomato with 1/2 teaspoons of cornmeal, and dot with 1/2 teaspoons of butter. Arrange the tomatoes on the prepared baking sheet.
• Bake 25 minutes, until crumbs are golden brown and tomatoes are cooked through. Place the tops back on top before serving. Enjoy!

BALSAMIC ASIAGO SALAD

Steps:

• In a small serving bowl, combine the salad greens, tomato and yellow pepper. Drizzle with vinaigrette and toss to coat. Sprinkle with cheese.

HOT TOMATO AND MOZZARELLA SALAD

Steps:

• Arrange the sliced tomatoes and mozzarella in circles in four individual shallow flameproof dishes.
• Sprinkle the chopped red onion and sun-dried tomatoes on top.
• Preheat the broiler to high.
• Whisk together the olive oil, vinegar, mustard, chopped herbs, and seasoning.
• Pour over the salads.
• Place the salads under the hot broiler for 4-5 minutes, until the mozzarella starts to melt.
• Sprinkle pepper over the salads, and serve immediately, garnished with fresh herb sprigs.

PICKLED PEAR TOMATOES WITH ROSEMARY

Steps:

• Wash tomatoes. in large bowl combine tomatoes, onion, red pepper and garlic, toss to combine. Set aside.
• In large none reacting pot combine vinegar, water, sugar, salt, rosemary, all peppercorns and bay leaf. Bring to a boil, stirring until sugar is dissoved. Reduce heat, and simmer uncovered for 10 minutes. Stirring often.
• Remove from heat and discard bay leaf.
• Pack tomatoes into hot sterilized 8 oz jars. Leaving 1/2" head space.
• Pour HOT vinegar mixture over tomatoes, leaving 1/2" head space. Remove any air bubbles in jars, wipe rims and add lids.
• Process filled jars for 15 minutes in water bath.