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Add the mozzarella balls to the dressing and toss to coat. Refrigerate for at least 15 minutes or up to 12 hours. Slice the roasted red pepper into 12 (1-by-1-inch) squares.
Chop the fresh basil and add a little to each tomato and place on a serving dish. When ready to serve, sprinkle the top with salt and pepper, then drizzle on the vinegar and olive oil. Makes 12.
4. Take the mozzarella out of any liquid, drain, tear into pieces, and, on a platter, arrange the mozzarella blossoms and the cooked, cooled tomato halves, then drizzle the basil dressing over them, and your beautiful creation is ready to be served, preferably with bread. ?
Tomato Tart. This beautiful tart layered with caramelized onions, melty cheese, and juicy tomatoes is as tasty as it is impressive. Luckily, it's easy to make thanks to store-bought crust.
Drizzle in about ½ cup of the balsamic mixture, tossing the vegetables to fully coat. Sprinkle with the salt and black pepper. Allow to marinate for 10 minutes, stirring occasionally to ...
1. Butter a 9-inch tart pan with a removable bottom. In a food processor, pulse the flour with a pinch of salt and the butter until the mixture resembles coarse meal.
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Bruschetta (/ b r uː ˈ s k ɛ t ə / broo-SKET-ə, [1] Italian: [bruˈsketta] ⓘ) is an Italian appetizer consisting of grilled bread topped with garlic, olive oil, and salt.Most commonly it is served with toppings of tomatoes, vegetables, beans, cured meat or cheese.