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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.
Cut the tops off of each tomato and hollow out the inside using a small, sharp knife. Cut each mozzarella cheese ball in half and place a half inside each tomato. 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.
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.
The classic flavors of tomato, basil and mozzarella are totally charming. Make this simple appetizer for Easter or on Mother's Day! The classic flavors of tomato, basil and mozzarella are totally ...
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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.
We take all the ingredients of a classic caprese salad and layer them onto skewers for a quick appetizer. These tomato-mozzarella-basil skewers are easy to assemble and perfect for a party. 3 ...
Source: [2] Stuffed Chicken Breasts & Fava Fennel Salad Pork Chops, Lemon Freeze & Citrus Crisps; Shellfish Orzo Stew & Orange, Avocado Salad; Sausage Crostini, Goat Cheese Linguine & Melons in Wine