RECIPE: Rec: Basil, Tomato and Mozzerella Cheese...(Great Dressing w/ anchovies!)

RECIPE:
B

barb_b

Well-known member
I brought this to the party also..(In addition to the rec above for the cheesy zucchini and red onion flatbread)....

Jersey tomatoes are wonderful now! Looked gorgeous. The dressing is what made it different from a traditional t,m and b salad.

I found the recipe on recipezaar. I used anchovy paste, and added additional basil to the dressing...

Rec: Basil, tomato and Mozzarella salad

by Rita L

3 cups sliced home grown tomatoes

2 cups sliced fresh mozzarella cheese

1/2 cup whole leaves fresh basil

Dressing

1 teaspoon chopped fresh thyme

1 anchovy, diced finely

2 tablespoons minced shallots

2 teaspoons minced garlic

1/4 cup extra virgin olive oil

1/8-1/4 cup balsamic vinegar, to taste

salt and black pepper

Whisk together dressing ingredients.

Set aside.

Layer on a platter the tomatoes,cheese, and basil.

Pour dressing over the salad and serve.

 
Yum barb, this sounds great! I love anchovies in anything and this dressing sounds great.

 
This does sound great, and I love the mini bocconcini balls available these days for salads.

but would it be wrong to somehow add bacon to this kind of salad? I love BLT's and think a BLT with mozzerella sounds wonderful....

 
Heather, if you love bacon,,,then, you have to try a rec posted by Gay it has tomatos and bacon...

I will search in a little bit and return...Also, you may enjoy Magnolia's rec: for bacon tomatoe tarts.

Regards,
Barb

 
Rec: posted by Gay : Bacon and Tomato Salad

I have not yet made this...But plan to shortly...


Bacon and Tomato Salad
Total: 30 minutes
6 servings

3 pounds tomatoes, cut into 1/2-inch pieces
12 basil leaves, torn
1 small red onion, coarsely chopped
1/4 cup extra-virgin olive oil
2 tablespoons sherry vinegar
Salt and freshly ground pepper
3/4 pound sliced bacon
1/2 cup mayonnaise
1-1/2 teaspoons Dijon mustard
1/2 teaspoon curry powder
3/4 teaspoon Cajun spice mix
1-1/2 teaspoons fresh lemon juice
1 small garlic clove, minced

Dash of hot sauce and crusty bread, for serving

Preheat the oven to 450 Degrees F. In a bowl toss the tomatoes, basil, onion, olive oil and vinegar and season with salt and pepper. Let stand 15 minutes.

Set a wire rack on a baking sheet and arrange the bacon slices in a single layer on the rack. Bake the bacon in the upper third of the oven for 15 minutes, turning once, until golden and crisp-chewy. Let cool, then break into small pieces.

In a small bowl, whisk the mayonnaise with the mustard, curry powder, Cajun spice mix, lemon juice, garlic and hot sauce.

Sprinkle the bacon over the tomato salad and serve the mayonnaise and bread on the side.

Recipe Source: Chef Laurent Tourondel
Fast Side Dishes
Food & Wine Magazine - June 2005

 
Magnolia's Rec: Tomato bacon Tarts

I have made these numerous times....Very, very good. I do make them ahead and reheat. Also, I have cheated during the winter and used canned, chopped tomatoes. It is a very forgiving recipe. You can add lots of different cheeses/spices.

COML for her original post which includes the arthichoke tarts (Another keeper)


Bacon Tomato Cups

6-8 strips bacon cooked and drained
1 cup grated Swiss cheese
½ cup chopped fresh parsley
1 small onion chopped
½ cup mayonnaise
1 large tomato-seeded
1 container commercial Biscuit dough (i.e.,
Hungry Jack)

Crumble bacon and combine the first six
ingredients. Mix well

Pull a small section of biscuit dough and
press into a mini muffin pan section (press
to form a mini cup.) (Use Hungry Jack . . .
I usually find that I can separate each
individual biscuit into 3-4 pieces. Flatten
each a bit between your fingers before
shaping into tart pan.)

Scoop a tablespoon of the bacon mixture into
cup. Repeat.

Bake until lightly brown, approximately 20
minutes at 350.http://63.123.232.200/HyperNews/get/archive_swap45601-45700/45638/2.html

 
Hope you enjoy....I have not yet made the salad...On the list...Would appreciate your enhancements!

 
For Tomato, Basil & Mozzarella lovers:

I've tried to post this 3 times, so if it shows 3 times, please excuse me.

MOZZARELLA FIORE DI NONNO TOSSED CAPRESE PASTA

1 lb. fresh mozzarella, cut into -inch cubes
2 qt. cherry tomatoes, halved
8-10 fresh, large basil leaves, chopped or torn
1/4 c. extra-virgin olive oil
1 generous pinch kosher salt
Crushed black pepper
1 lb. pasta
1/4 c. grated parmesan or romano cheese

In a large serving bowl, mix the cubed mozzarella, tomatoes,
basil, olive oil, salt and crushed black pepper to taste. Cook the
pasta in boiling water according to package directions. Drain the
pasta (do not rinse) and immediately toss with the mozzarella-tomato
mixture. Garnish with the grated cheese and serve immediately.
Serves 4.

MOZZARELLA FIORE DI NONNO LUNCHEON CROSTINI

1 slice good crusty Italian bread
2 slices ham (Italian, Polish, German or Virginia)
2 slices garden fresh tomato
Salt and pepper
2-3 leaves fresh basil or oregano
Drizzle of extra-virgin olive oil
2 generous slices fresh mozzarella

Preheat a toaster oven to 350. Lightly toast the slice of bread.
Place the toast on an oven pan and layer it in the following order:
ham, tomato, salt and pepper, basil or oregano, olive oil and
mozzarella. Bake until the mozzarella is bubbling and lightly
browned, 2 to 3 minutes. Cool for a minute before eating. Serves 1.

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