Mozzarella And Tomato Stacks Recipes

MOZZARELLA AND TOMATO STACKS

Steps:

• Preparation Place 2 mozzarella slices on each of 4 individual plates or arrange on a serving platter. Place 1 basil leaf on each mozzarella slice. Top each with a tomato slice. Set aside. In a small bowl, whisk together olive oil, balsamic vinegar, oregano and salt. Drizzle over tomatoes and mozzarella. Serve at room temperature, garnished with additional basil leaves, if desired. Tips If you have extra basil, place it in a large glass or pitcher of cold water in the fridge. It will last 4 to 6 days if you remove wilted leaves and change the water occasionally. This tip also works with other fresh herbs. Contributed by: Quick & Kosher, JAMIE GELLER

ROASTED EGGPLANT AND TOMATO STACKS

Steps:

• In a large bowl toss the eggplant slices with 1/4 cup kosher salt. Using your fingertips, evenly distribute the salt on both sides of each slice. Place the eggplant in a colander set over a large bowl or sheet pan to catch juices. Set aside for 1 to 2 hours.
• Preheat oven to 450 degrees F. Line two 18 by 13-inch baking sheets with heavy-duty foil.
• Rinse the eggplant under cold water and dry thoroughly with paper towels.
• Arrange the eggplant slices in a single layer on one baking sheet. Brush olive oil on 1 side. Brush with balsamic vinegar and sprinkle with freshly ground pepper.
• Drizzle the other pan with 2 tablespoons olive oil. Arrange the tomato slices in a single layer, season with salt and pepper, then sprinkle with the minced garlic.
• Roast the tomatoe slices until they are very soft and just beginning to brown, 10 to 15 minutes, without turning. Bake the eggplant slices until they are tender and well browned, 20 to 30 minutes, without turning. Let the tomato and eggplant slices cool until you can handle them with your fingers.
• Make a short stack starting with eggplant on the bottom, 1 slice mozzarella, and then tomato. Top with another piece of eggplant. Warm stacks in the oven until mozzarella lightly melts. Drizzle with olive oil and serve.

EGGPLANT PARMESAN STACKS

Steps:

• Preheat oven to 425 degrees. Season eggplant with salt. Heat 1 cup oil (about 1/4 inch) in a large skillet over medium-high heat. Working in batches, so as to not crowd the skillet, fry eggplant rounds, turning once, until soft and pale golden, 1 to 1 1/2 minutes per side. Drain on paper towels.
• Heat remaining 3 tablespoons oil in a large skillet over medium-high heat. Add garlic, and cook 20 seconds (do not let brown). Add tomatoes and 1 teaspoon salt. Cook, stirring frequently, until tomatoes break down and are soft, 10 to 15 minutes. Stir in oregano and basil. (Alternatively, stir oregano and basil into 1 1/4 cups Freezable Tomato Sauce Base.)
• Place 6 slices of eggplant on a rimmed baking sheet. Top each slice with 1 tablespoon sauce and a few pieces of mozzarella, and sprinkle with 2 teaspoons Parmesan. Repeat layering twice.
• Bake until heated through and cheese is bubbling, about 12 minutes. Serve immediately, garnished with oregano and Parmesan shavings.

EGGPLANT, TOMATO AND MOZZARELLA STACKS, HOT OR COLD

Steps:

• Heat oven to 350 deg F/180 deg Celsius.
• From each eggplant/aubergine, slice 6 rounds, about 1/3" thick. Discard the thinner ends. You now have 12 rounds. Put a sheet of nonstick baking paper on a cookie tin. Arrange the slices in a single layer, and drizzle each with a little olive oil.
• Bake for about 15 minutes, or until the slices are soft -- do not burn. Cool and keep.
• To assemble, slice each tomato into 4 even slices, discarding the ends, so you have 8 tomato slices.
• Chop your herbs of choice finely, or use dried herbs if fresh herbs are not available.
• Starting with an eggplant slice, stack each of 4 stacks as follows: eggplant, tomato, mozzarella, eggplant again, tomato slice, eggplant, mozzarella slice.
• SEASON each layer lightly as you go, with just tiny pinches of salt, and a sprinkle of herbs and black pepper.
• You will have 4 stacks, serving 2 - 4 people.
• As a warm side dish: heat gently in a warm oven (under cooking point of 212 deg F) until the tomato slices are warm and the mozzarella melts. Delicious with fried chicken pieces/.
• As a salad: drizzle with a tangy French vinaigrette and serve with toasted bruschetta slices.

SLICED HEIRLOOM TOMATO STACK WITH MOZZARELLA CHEESE

Steps:

• Cut the bottom of the tomatoes enough so that they will stand. Slice the tomatoes into 1/2-inch thick slices (about 2 or 3), leaving the stem on top.
• Season the slices with salt and pepper, to taste.
• For each tomato, top the bottom slice with some of the cheese. Repeat with the remaining slices, and build the tomato to its original form, finishing with the top. Top with a drizzle of olive oil, if desired.

MOZZARELLA & TOMATO STACKS WITH ROSEMARY

Steps:

• Remove a couple of leaves from the cut end of each stem of rosemary.
• Mince the removed rosemary leaves add to garlic and olive oil season with salt and pepper to taste. Layer the tomatoes and cheese sprinkle some of the oil as you go. Making 3 stacks.
• Pierce each stack with the sprig of rosemary.
• Pour remaining oil mixture over the tomatoes.
• Let flavors meld for 20 minutes.
• Enjoy sharing a stack with a loved one.

TOMATO-CUCUMBER STACK W/ FRESH MOZZARELLA

Steps:

• Combine vinegar and oil in small bowl; whisk in garlic, sugar and red pepper flakes.
• Arrange in individual stacks, or together on a serving platter, as follows: Cucumber, tomato, onion, mozzarella.
• Repeat layers as necessary.
• Scatter basil leaves liberally.
• Drizzle vinaigrette; best if flavors are left to marinate for one hour.