Tomato And Basil Scramble With Fresh Mozzarella Recipes

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TOMATOES STUFFED WITH FRESH MOZZARELLA AND BASIL



Tomatoes Stuffed with Fresh Mozzarella and Basil image

Provided by Colin Cowie

Categories     Blender     Cheese     Herb     Tomato     No-Cook     Mozzarella     Basil     Summer     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 11

Vinaigrette
1 cup (packed) fresh basil leaves (from 1 large bunch)
1/2 cup olive oil
2 tablespoons fresh lemon juice
1 tablespoon Sherry wine vinegar
1 tablespoon Dijon mustard
Salad
6 medium tomatoes with stems still attached
2 7-ounce balls fresh water-packed mozzarella cheese, drained, cut into 1/4-inch cubes
1 1/2 tablespoons coarsely chopped fresh basil
6 fresh basil leaves

Steps:

  • For vinaigrette:
  • Blend all ingredients in blender until basil is very finely chopped and vinaigrette is thick; season to taste with salt and pepper. (Can be made 6 hours ahead. Cover and chill.)
  • For salad:
  • Cut small skin-deep X on end opposite stem of each tomato. Drop tomatoes into saucepan of boiling water; cook 30 seconds. Using slotted spoon, transfer tomatoes to plate. Starting at X, peel skin off tomatoes. Cut 1/3 to 1/2 inch off end opposite stem of each tomato. Using small spoon, scoop out insides of tomatoes, leaving shells intact. Mix cubed mozzarella cheese and chopped basil in medium bowl. Divide cheese mixture among tomato shells, packing gently. (Can be made 2 hours ahead. Cover tomatoes and chill. Bring to room temperature before continuing.)
  • Invert 1 filled tomato on each plate. Pour vinaigrette into 6 shot glasses. Place 1 shot glass next to each tomato. Garnish each tomato with basil leaf.

PASTA WITH MOZZARELLA, TOMATOES AND FRESH BASIL



Pasta with Mozzarella, Tomatoes and Fresh Basil image

During the summer season, I like to prepare this pasta salad featuring garden-fresh tomatoes and basil. Fresh mozzarella adds a tasty touch.-Ken Churches, Kailua-Kona, HI

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 6 servings.

Number Of Ingredients 8

12 ounces fresh mozzarella cheese, cubed
6 tablespoons olive oil
4 teaspoons minced garlic
1 teaspoon salt
1 teaspoon pepper
1 package (16 ounces) uncooked linguine
1 cup chopped fresh basil leaves
3 medium tomatoes, chopped

Steps:

  • In a large bowl, combine the cheese, oil, garlic, salt and pepper; let stand at room temperature for 1 hour., Meanwhile, cook linguine according to package directions; drain and rinse in cold water. Add to cheese mixture. Stir in basil and tomatoes. Serve at room temperature or chilled.

Nutrition Facts : Calories 574 calories, Fat 28g fat (10g saturated fat), Cholesterol 45mg cholesterol, Sodium 483mg sodium, Carbohydrate 61g carbohydrate (6g sugars, Fiber 4g fiber), Protein 21g protein.

TOMATO AND BASIL SCRAMBLE WITH FRESH MOZZARELLA



Tomato and Basil Scramble with Fresh Mozzarella image

Photo and recipe courtesy of Breakfast Comforts

Provided by Lynnda Cloutier @eatygourmet

Categories     Eggs

Number Of Ingredients 8

- 2 tsp. olive oil
- 1 tbsp. minced shallot
- 1 cup cherry or grape tomatoes, halved
- kosher salt and freshly ground pepper
- 12 large eggs
- 2 tbsp. chopped fresh basil
- 1 tbsp. unsalted butter
- 1/4 lb. fresh mozzarella, cut in cubes

Steps:

  • In skillet, preferably nonstick, heat oil over medium heat. Add shallot and cook stirring occasionally til softened, about 1 minute. Add cherry tomatoes and cook til hot an beginning to soften, about 2 minutes. Remove from heat and season with salt and pepper. Transfer tomato mixture to a bowl an cover to keep warm. In bowl, whisk together eggs, 1 Tbsp. of the basil, 3/4 tsp. salt and 1/4 tsp. pepper til thoroughly blended. Do not overbeat. Add butter to skillet and melt over medium low heat. When butter is hot, add egg mixture to pan and cook til eggs begin to set, about 20 seconds. Stir with a heatproof spatula, scraping up the eggs on the bottom an sides of pan and folding them toward the center. Repeat til eggs are barely cooked into moist curds. Add cherry tomato mixture and the mozzarella and stir to distribute throughout the eggs. Remove pan from heat and let eggs stand in pan to allow the residual heat to finish cooking them and melt the mozzarella, about 1 minute. sprinkle remaining 1 Tbsp. basil over the scramble and serve at once. this is an easy dish to toss together. The trick is to scramble the eggs til barely set, remove pan from heat and let the eggs finish cooking with the residual heat of the pan. This is a great summer breakfast, when cherry tomatoes and sweet basil are at their best. Serves 4

TOMATO, BASIL, AND BUFFALO MOZZARELLA SCRAMBLE



Tomato, Basil, and Buffalo Mozzarella Scramble image

Made in summer at the height of tomato season, this scramble is wonderful with fresh mozzarella or burrata, a delicious, buttery-textured Italian cheese. It's important not to overcook the tomatoes or the basil, which will keep its bright green color when added toward the end.

Yield serves 1

Number Of Ingredients 7

3 extra-large eggs
1 tablespoon olive oil
1/2 teaspoon minced garlic
Kosher salt and freshly ground black pepper to taste
1/4 cup chopped tomato
1 or 2 fresh basil leaves, thinly sliced
1 ounce fresh buffalo mozzarella or burrata cheese, cut into 1/4-inch cubes

Steps:

  • Using a whisk or a fork, beat the eggs in a small bowl until frothy.
  • Heat the olive oil in an 8-inch nonstick skillet over medium heat. Add the garlic and sauté for 1 minute, or until just starting to color.
  • Reduce the heat under the pan to low. Pour the eggs into the pan and cook, stirring gently and constantly pushing the eggs toward the center of the pan with a rubber spatula, until they are nearly set but still soft and creamy.
  • Season with salt and pepper. Stir in the tomato, basil, and mozzarella cheese. Cook and stir for 30 seconds, or until the cheese is barely melted. Spoon onto a serving plate and serve immediately.

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