Mozzarella And Roasted Red Pepper Toasts Recipes

Steps:

• Heat oven to 400°F with rack in middle.
• Arrange bread slices on a baking sheet and bake until pale golden, 6 to 12 minutes. Rub tops of slices with cut sides of garlic, then brush each bread slice with oil. Season toasts with salt and pepper and transfer to a wire rack to let cool completely.
• Cut mozzarella crosswise into 1/4-inch-thick slices and trim, if necessary, to fit toasts.
• Stir together pesto and mascarpone in a small bowl. If necessary, thin mixture with a little olive oil or water.
• Dollop 1/2 teaspoon pesto mixture in center of each mozzarella-covered toast, then top each dollop with an olive slice to form the "irises" of the "eyeballs." Add 6 to 8 pepper slices for "veins," trimming to fit.
• Serve within 1 hour of making.

Steps:

• Preheat oven to 350 degrees.
• Place the bread slices on a baking sheet. Drizzle lightly with half the olive oil.
• Place a small amount of peppers on each slice of bread.
• Top each slice with a fresh mozzarella.
• Salt and pepper the breads to taste and drizzle with the remaining olive oil.
• Cook for 10 - 15 minutes or until cheese begins to brown slightly.
• Serve immeadiately.

Steps:

• Slice the ciabatta in half horizontally. Evenly spread olive tapenade on the cut side of each half. Arrange the mozzarella and roasted red pepper slices evenly on bottom half of the bread. Season with salt to taste, and drizzle with some extra-virgin olive oil. Put the other half of the loaf on top.
• Using a serrated knife, slice the loaf in half lengthwise. Then cut each half into six smaller sandwiches to make a total of 12 sandwiches. Arrange the sandwiches on a serving platter and serve.
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Steps:

• Preheat the oven to 450 degrees with a baking stone in it.
• Peel the roasted red peppers, remove the seeds and membranes (holding the peppers over a bowl to catch the juices), and slice in thin strips. Toss in the bowl with the juices, salt and pepper to taste, the garlic, and 1 tablespoon of the olive oil.
• Roll out the dough, and line a 12- or 14-inch pizza pan. Brush all but the rim of the dough with the remaining olive oil. Arrange the green pepper rings over the dough. Place in the oven for 10 minutes. Remove from the oven, and top with slices of mozzarella, placing the cheese inside and between the pepper rings. Distribute the roasted peppers over the surface of the pizza, and drizzle on the juice remaining in the bowl. Return to the oven for five to 10 minutes, until the crust is nicely browned and the cheese has melted. Remove from the oven, scatter the shaved Parmesan and the basil over the top, and serve.

Steps:

• Slice your favorite baguette.
• Douse with a balsamic vinaigrette (however you like your vinaigrette; I like garlic and shallots) Add thinly sliced tomatoes.
• Add a layer of roasted red peppers.
• Add a generous layer of sliced, fresh mozzarella.
• Sprinkle with herbs (thyme is good with this, or oregano) and salt and pepper.
• BIG AL is best when the flavors have had time to meld.
• It is one of the few sandwiches I make or order when eating at a local restaurant.

Steps:

• Puree first 4 ingredients.
• Spread 2 tsps puree on toasted baguette slices.
• Garnish with parmesean cheese.

Steps:

• Place bread on small baking sheet.
• Combine cheese, oil, vinegar, basil and oregano.
• Spoon onto bread.
• Top with red pepper; sprinkle with Parmesan.
• Bake in preheated 500'F.
• oven 5-8 minutes until cheese is melted.

Steps:

• Heat a frying pan on medium; add the butter and a little of the oil. Once it stops sizzling, add the soda farl slices and cook for 1 min on each side until lightly golden - you'll have to do this in batches. Set aside.
• Add 1 tbsp oil to the pan. Stir in the garlic and cook for 30 secs, then add the spinach and cook for 1-2 mins until hot, stirring often. Season to taste.
• Heat the grill to medium. Spoon the spinach mixture onto each toasted farl, then pile the peppers and mozzarella on top. Season and lightly drizzle with olive oil. Pop under the grill and cook for 1-2 mins, until the cheese is bubbling. Serve immediately.