Tomato Mozzarella Toastie Recipes

FRESH MOZZARELLA AND TOMATO

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.

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 MOZZARELLA SALAD

Steps:

• In a small bowl, combine the vinegar, garlic, salt and pepper. Whisk in oil until well blended. Add remaining ingredients; toss to coat. Cover and refrigerate at least 1 hour, stirring occasionally. Remove with a slotted spoon to a serving dish.

TOMATO & MOZZARELLA TOASTIE

Steps:

• Spread the bread with the tomato pizza or pasta sauce. Scatter torn mozzarella and a few torn basil leaves over one slice, then add any meat or veggies you like - shredded chicken or ham, pepperoni, sweetcorn, onions or roasted peppers all work well. Top with the other slice of bread, then butter the outsides of the sandwich. Cook in a hot pan, weighed down by another heavy pan, for 2-3 mins on each side until the outside is crisp and the cheese has melted. Alternatively, cook in a sandwich toaster. Top with a few whole basil leaves and serve.

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.

TOMATO TOAST WITH PEACHES, MOZZARELLA, AND MINT

Steps:

• Spread each toast evenly with butter and layer mozzarella, tomatoes, and peaches on top. Top with mint, drizzle with oil, and season with sea salt.

ROASTED TOMATO, AVOCADO, AND FRESH MOZZARELLA CROSTINI

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
• Arrange tomato slices on the baking sheet and top with about 3 tablespoons olive oil, sea salt, and pepper.
• Roast in the preheated oven until tomatoes are wilted, wrinkly, and scorched in some places, 25 to 30 minutes. Set aside to cool.
• Heat butter in a large skillet over medium heat. Place bread slices in the skillet and cook until crisp and golden in parts, 2 to 3 minutes per side.
• Remove bread from skillet and rub garlic onto each slice; sprinkle sea salt over bread.
• Layer mozzarella cheese on the toasted bread and top with avocado slices. Sprinkle sea salt over avocado and squeeze lemon over it. Top with roasted tomatoes and dill. Drizzle remaining 1 tablespoon olive oil over crostini and sprinkle with flaked salt.

CAPRESE AVOCADO TOAST

Steps:

• Place a nonstick skillet over medium heat and add the butter. When the butter has melted, place the bread in the skillet and cook until golden, about 2 minutes per side. Set aside.
• In a bowl, toss the cherry tomatoes, mozzarella, pesto, olive oil, half of the lemon juice and a pinch of kosher salt and black pepper. Set aside.
• In a small bowl, smash the avocado with the lemon zest, remaining lemon juice, red pepper flakes and a pinch of kosher salt and black pepper. Divide the avocado mix between the 2 slices of toasted bread and place on 2 small plates.
• Give the tomato mixture one last toss. Top each toast with a generous portion of the tomato and mozzarella. Top each with sea salt flakes, balsamic glaze and edible flowers.

TOMATO, MOZZARELLA AND BASIL BRUSCHETTA

Steps:

• Preheat oven to 375 degrees F.
• In the bowl of a food processor, add drained tomatoes, 1 cup basil leaves, olive oil and 2 cloves garlic. Pulse until smooth, but somewhat chunky. Season with salt and pepper.
• On a baking sheet, line up baguette slices. Toast in oven for about 3 minutes or until light golden brown. Working quickly, rub the remaining garlic on the toasted side of each slice and then lay a piece of mozzarella cheese on top. Place bread back in oven and melt cheese slightly, about 45 seconds. Remove from oven and spread one tablespoon of the tomato mixture on each piece.
• Place bruschetta on decorative platter and garnish with basil leaves.