Grilled Mozzarella And Sun Dried Tomato Skewers Recipes

Steps:

• Alternate 1 sun-dried tomato half, 1 basil leaf, 1 mozzarella ball, 1 more basil leaf, 1 more sun-dried tomato half and 1 more mozzarella ball on each skewer. Arrange the skewers on a platter. Drizzle the reserved oil from the sun-dried tomatoes over the skewers. Sprinkle with salt and pepper, and serve.

Steps:

• Place the first 8 ingredients in a food processor; process until blended., Spread over each of 4 bread slices; top with cheeses, arugula, red pepper and remaining bread. Brush outsides of sandwiches with butter., On a griddle, toast sandwiches over medium heat until golden brown and cheese is melted, 3-4 minutes per side.

Steps:

• Special equipment: 20 small skewers or cocktail toothpicks
• Fill a pitcher with hot water. Dip a knife into the hot water and slice the goat cheese log in half lengthwise. Slice each half into 10 pieces making sure to dip the knife into the hot water in between slicing to ensure a nice clean cut. Roll each piece of goat cheese into balls approximately 1/2-inch in diameter and put onto a cookie sheet lined with waxed paper.
• Add the chopped pistachio nuts to a shallow bowl. Roll a goat cheese ball into the pistachio nuts and coat 1/2 of the ball. Return to the sheet pan and repeat with the remaining goat cheese balls.
• Drain the oil from the tomatoes and put onto a plate lined with a paper towel.
• Skewer a goat cheese ball onto the skewer. Lay a basil leaf on top a sun-dried tomato. Fold the tomato in half around the basil leaf and add to the skewer with the goat cheese. Repeat with remaining skewers. Arrange on a serving platter, cover and keep refrigerated until ready to serve.

Steps:

• On each skewer, alternately thread sun-dried tomatoes, mozzarella and basil leaves. Brush the cheese with some of the sun-dried tomato packing oil, then grill or broil the skewers until the cheese just begins to melt, turning once. Serve immediately.

Steps:

• Assemble sandwich by smearing insides of bread slices with pesto. Arrange a layer of sliced tomato and season with a few turns of fresh pepper. Layer the mozzarella slices over the top and then place another piece of bread on top to make the sandwich. Drizzle olive oil over skillet's surface and place sandwiches on the hot skillet or panini press. If using a skillet, place another heavy skillet over the top to form a "press". Turn after 2 to 3 minutes and replace weight. The sandwich is ready when golden brown and mozzarella has melted around the edges.
• Toast pine nuts in a skillet over medium heat until fragrant, about 5 minutes. Combine pesto ingredients in a food processor and pulse until well combined but still rough-textured. If you have a panini press, turn it on to warm up; otherwise, set a cast iron skillet over medium heat.

Steps:

• For the beef: In a resealable plastic bag or glass bowl, combine the olive oil, garlic, herbes de Provence, salt, pepper, and beef. Refrigerate for at least 6 hours or overnight.
• Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Remove the meat from the marinade and season with salt. Thread 4 pieces of meat onto each skewer and grill for 3 to 4 minutes on each side for medium-well. Arrange the skewers on a platter.
• For the relish: In a small bowl, combine the onion, sun-dried tomatoes, corn, and olive oil. Refrigerate until ready to serve. Just before serving, add the avocado, feta cheese, and parsley. Gently toss and season with salt and pepper, to taste. Serve the relish alongside the beef skewers.

Steps:

• On each skewer, alternately thread sun-dried tomatoes, mozzarella, and basil leaves. Brush the cheese with some of the sundried tomato packing oil, then grill or broil the skewers until the cheese just begins to melt, turning once. Serve immediately.

Steps:

• Cut mozzarella in half, then into eight 3/4" slices.
• Place ingredients on the skewers in the following order: bread, tomato, basil, mozzarella, tomato, basil, mozzarella and bread. Set aside while you make the sauce.
• Mix all the sauce ingredients (everything following the skewers) together in a saucepan and warm for 1-2 minutes before serving. You don't want the tomatoes to break down, but rather just to be warmed.
• Brush the skewered mozzarella and tomato with a little olive oil and season with salt and pepper.
• Grill over high heat on both sides until the bread is lightly toasted and the cheese begins to melt, about 30-45 seconds per side.
• Spoon the sauce onto 4 warm dinner plates. Set the skewers neatly on top of the sauce, slide out the skewers and serve.

Steps:

• Butter the outside of 12 rye bread pieces and lay them buttered side down on a cookie sheet (I line the cookie sheet with"Release" foil).
• Butter the top side of each piece of bread and sprinkle the cheese on the bread (use only half the cheese).
• Put 1/2 tsp of chopped sun dried tomato on the cheese Butter both sides of the remaining 12 slices and place on top of the tomato layer, sprinkle with remaining cheese, sprinkle with chili pepper flakes Press down a bit Broil until the cheese has melted and is all bubbly.
• The bottoms should be golden I like to cut them into 3 pieces but you can leave them large or cut into 2 pieces.

Steps:

• Place the mozzarella on 4 slices of the bread. Cover with the remaining slices to form sandwiches. Trim the crusts off to make perfect 4-inch squares.
• In a wide shallow bowl, whisk the eggs. Add the cream, thyme leaves, salt, and nutmeg. Whisk until well blended.
• In a 10 to 12-inch nonstick saute pan, heat 2 tablespoons of olive oil over medium-high heat until smoking. Add 1 tablespoon of the butter and cook until the sizzling subsides. Dip 2 of the sandwiches into the egg mixture, turning to coat, place in the pan, and cook until golden brown on the first side, about 2 minutes. Flip over and brown on the other side. Transfer the sandwiches to individual plates and repeat the process with the remaining 2 tablespoons olive oil, 1 tablespoon butter, and 2 sandwiches. Cut in half, and serve immediately.