Tomato And Mozzarella Bread Bowl Souffles Recipes

TOMATO MOZZARELLA SALAD

Steps:

• Place tomato slices, alternating with mozzarella slices, on a large serving platter.
• Combine oil, balsamic vinegar, salt, and pepper in a jar with a tight-fitting lid; shake well. Drizzle over tomatoes and mozzarella; sprinkle with basil.

BAKED TOMATOES AND MOZZARELLA

Steps:

• Preheat oven to 250 degrees F (120 degrees C). Grease a baking sheet.
• Arrange tomato slices on prepared baking sheet in a single layer. Drizzle tomatoes with 1 tablespoon of olive oil; sprinkle lightly with sea salt and freshly ground pepper.
• Bake the tomatoes in the preheated oven until they become leathery, a bit brown, and crunchy around the edges, approximately 2 hours. Remove from oven and let cool completely.
• Combine the cooled roasted tomatoes, mozzarella cheese, basil, and roasted garlic in a large bowl. Season with salt and pepper to taste. Stir in the vinegar and the remaining 2 tablespoons of olive oil; mix well.

TOMATO AND MOZZARELLA TIAN WITH RANCH BREAD CRUMBS

Steps:

• Preheat oven to 400 degrees F. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add onions and cook, stirring occasionally, until soft and golden, 10 to 12 minutes. Season with salt and pepper and transfer onions to a lightly oiled baking dish.
• Layer tomatoes and mozzarella over onions, seasoning each layer of tomatoes with salt and pepper. Drizzle with 2 tablespoons olive oil.
• In a small bowl, mix panko, rosemary, Hidden Valley® Original Ranch® Dips Mix, and remaining tablespoon olive oil. Sprinkle breadcrumb mixture over tomatoes and mozzarella. Bake until cheese is melted and topping is golden brown, 20 to 25 minutes. Let cool slightly before serving.

TOMATO-MOZZARELLA BREAD SALAD

Steps:

• Soak the bread quickly in a bowl of cold water, just enough to moisten it. Squeeze it to remove excess moisture.
• Wash, trim and chop tomatoes into chunks. Place in a large serving bowl.
• Cut the red onion into matchstick lengths; add to bowl.
• Cut mozzarella into small cubes and add to bowl.
• Pit olives and add to bowl.
• Wash, dry and cut basil into strips and add to bowl.
• Break bread into bite-size pieces and add to bowl.
• Sprinkle with oil and vinegar; season with salt and pepper, and mix thoroughly.

FRESH TOMATO AND MOZZARELLA ON TOAST

Steps:

• To prepare, slice tomatoes and french bread.
• Toast the slices of french bread in the toaster.
• Place the toasted french bread pieces on aluminum foil or baking pan.
• Put one layer of tomato slices on each piece of french bread (usually 1 1/2 to 2 tomato slices for each piece of toast).
• Sprinkle mozzarella cheese on top of each piece.
• Bake in toaster oven until cheese is melted.
• Take out of oven and drizzle a small amount of olive oil and balsamic vinegar on top.
• Sprinkle Italian seasoning and salt and pepper to taste, on top.
• Enjoy!

TOMATO AND MOZZARELLA BREAD-BOWL SOUFFLES

Steps:

• Preheat oven to 375°F.
• In a small bowl cover dried tomatoes with boiling water by 1 inch. Soak dried tomatoes 30 minutes. Drain tomatoes in a sieve and pat very dry.
• Quarter and seed plum tomatoes. Cut tomatoes into 1/4-inch dice and drain on paper towels. Pat tomatoes dry. Cut mozzarella into 1/4-inch dice.
• Cut off and discard top thirds of rolls. Hollow out centers of rolls, leaving a 1/3-inch-thick shell. Melt 2 tablespoons butter and brush insides of shells. Season shells with salt and pepper and arrange on a baking sheet.
• In a saucepan melt remaining 2 tablespoons butter over moderately low heat and whisk in flour. Cook roux, stirring, 3 minutes and whisk in milk and cream. Bring mixture to a boil, whisking constantly, and simmer, whisking occasionally, 3 minutes. In a food processor purée together milk mixture, dried tomatoes, parsley, and salt and pepper to taste until smooth.
• Separate eggs. Transfer purée to a large bowl and stir in yolks, plum tomatoes, and mozzarella. Cool mixture completely. Bread shells, egg whites, and tomato mixture may be chilled, covered, up to 6 hours.
• In a large bowl with an electric mixer beat whites with a pinch salt until they just hold stiff peaks. Stir one fourth whites into tomato mixture to lighten and fold in remaining whites gently but thoroughly.
• Divide soufflé mixture among shells and run tip of a knife around edges of soufflés to aid rising. Bake soufflés in lower third of oven until puffed and golden brown, 18 to 20 minutes.