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Showing results for tags 'mozzarella'.
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Celiac.com 09/12/2014 - Need a quick, delicious summertime dish for a potluck, or an appetizer or side for a group of hungry eaters? Then this fast, easy tomato-mozzarella salad (aka Insalata Caprese) is just the ticket. The best thing about this recipe is that it is flexible. You can use large or small tomatoes, sliced or unsliced, or any combination you like. I like to use mixed red and yellow grape and cherry tomatoes. I also like to use small fresh mozzarella cheese balls instead of slices, but either works. In general, I seek uniformity: Small cheese balls for small whole tomatoes, and larger cheese slices with larger tomato slices. Beyond that, all you need is some pesto, either store bought or homemade, and a dash each of olive oil and balsamic vinaigrette. Ingredients: 8 ounces cherry tomatoes (the small kind) 8 ounces grape tomatoes (the very small kind) 8 ounces small fresh mozzarella cheese balls 4 -6 tablespoons prepared pesto 2 tablespoons balsamic vinegar glaze 1 tablespoon olive oil fresh basil, as garnish dash of fresh ground pepper sea salt Directions: Wash and dry the tomatoes. Cut some of the larger tomatoes in half and keep others whole. Put them in a large bowl. Drain the mozzarella, slice some of the balls in two, leaving the rest whole. Arrange to your taste between the tomatoes. Drizzle balsamic vinegar glaze over the tomatoes and mozzarella. Sprinkle with sea salt and pepper. Place the pesto in the center. Garnish with sprigs of fresh basil. Serve at room temperature.
Does anyone know if Kroger - Low Moisture Part Skim Mozzarella Cheese - Finely Shredded is gluten free ? I want to make pizza, I already have the gluten free crust and pepperoni and this cheese was in the fridge.
A unique take on a healthy pizza! This is a must try recipe, especially if you like Brussels sprouts. Ingredients: 4 Tbsp. olive oil 2 cloves garlic, pressed 1 large Roma tomato, thinly sliced ¼ cup pine nuts 8 oz fresh mozzarella, shredded 2 cups fresh Brussels sprouts, halved 2 Tbsp. sesame seeds 1 tsp. chili powder 1 gluten-free pizza crust Directions: Preheat oven to 350 degrees F.In a large skillet over medium flame, heat olive oil and garlic; cook for 2 minutes. Add tomato, onion and Brussels sprouts. Cook for 10-15 minutes or until Brussels sprouts are soft. Transfer mixture to a food processor; pulse until smooth. Spread gluten-free crust on a flat surface; add fresh mozzarella, followed by Brussels sprouts mixture. Sprinkle with pine nuts. Line the outside crust with a sprinkle of sesame seeds. Place pizza onto a pizza stone or baking sheet; bake for 15-20 minutes or until golden brown and crispy. Top with chili powder. Enjoy.