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Festive Olive and Cheese Appetizer
Dinner American

Festive Olive and Cheese Appetizer

5.0

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Arrange rosemary sprigs in a 10-inch-diameter circle to resemble a wreath. Start by placing one sprig at a 45-degree angle with the leafy tip facing outwards. Continue adding sprigs in the same direction until you have formed a full circle.
  2. 2 Arrange clusters of mozzarella balls, olives, and tomatoes over rosemary sprigs.

By Jones

Breaded Zucchini Pizza Bites
Appetizer American

Breaded Zucchini Pizza Bites

4.0

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a cookie sheet with foil. Slice mozzarella balls in half; set aside.
  2. 2 Bring a small pot of water to a boil. Rinse tomatoes and put in the boiling water for blanching. Remove after 1 minute, let cool slightly, and use your hands to peel the skin; it should slip off easily.
  3. 3 Heat 1 tablespoon olive oil in another small pot. Add garlic and saute until fragrant, 1 to 2 minutes. Add peeled tomatoes, basil, and oregano. Cook tomatoes, breaking up with a spoon, to create a sauce. Let cook while you prepare zucchini.
  4. 4 Whisk egg and water together in a small bowl until mixture is consistent. Put panko in a shallow bowl.
  5. 5 Dip zucchini pieces into the egg-water mixture, then coat both sides with panko.
  6. 6 Heat remaining olive oil in a large skillet over medium heat. Add panko-coated zucchini slices and saute until golden brown, flipping occasionally, about 5 minutes. Transfer to the prepared cookie sheet.
  7. 7 Top each zucchini slice with about 1 teaspoon sauce and 1 pepperoni slice. Place 1 piece mozzarella on top of each zucchini.
  8. 8 Bake in the preheated oven until mozzarella is slightly melted, about 10 minutes. Serve immediately.

By Chef AidF

Warm Caprese Zoodles
Dinner American

Warm Caprese Zoodles

4.8

Prep
15 min
Cook
5 min
Total
20 min

Instructions

  1. 1 Heat olive oil in a large skillet over medium-high heat. Add cherry tomatoes and quickly stir until tomatoes just begin to soften, 1 to 2 minutes. Add zucchini noodles, salt, and pepper. Keep cooking, stirring frequently, until zoodles are tender yet firm to the bite, 2 to 3 minutes.
  2. 2 Remove from heat and stir in mozzarella and basil. Toss to coat. Divide zoodles between 4 bowls and drizzle with balsamic glaze. Serve immediately.

By France Cevallos

Caprese Pasta with Thai Basil
Dinner American

Caprese Pasta with Thai Basil

4.8

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
  2. 2 Combine cherry tomatoes, mozzarella balls, olive oil, balsamic vinegar, garlic, and Thai basil in a large mixing bowl; mix well. Season with salt and pepper to taste.
  3. 3 Drain pasta and top with cherry tomato mixture.

By CookingWithShelia

Gnocchi with Pomodoro Sauce
Dinner Italian

Gnocchi with Pomodoro Sauce

5.0

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Open marinated mozzarella balls and measure out 1/4 cup of the oil.
  2. 2 Pour oil into a heavy skillet over medium-high heat. Cook gnocchi in batches in the hot oil until golden and heated through. Divide gnocchi evenly amongst 4 gratin dishes.
  3. 3 Add garlic and red chili flakes to the oil in the same skillet. Cook until garlic is fragrant, about 30 seconds. Stir in salt and sugar. Pour in tomatoes. Use a wooden spoon to break up and crush the tomatoes.
  4. 4 Bring sauce to a boil, reduce heat, cover and simmer tomatoes for 15 minutes.
  5. 5 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
  6. 6 Taste sauce and adjust seasonings if desired. Spoon tomato sauce over the gnocchi. Top each dish with 3 marinated mozzarella balls and set on a baking sheet.
  7. 7 Add baking sheet to oven and broil until mozzarella balls are melted and golden browned, 3 to 5 minutes. Garnish with parsley or basil if desired and serve immediately.

By thedailygourmet

Caprese Hasselback Potatoes
Dinner American

Caprese Hasselback Potatoes

4.0

Prep
20 min
Cook
50 min
Total
75 min

Instructions

  1. 1 Preheat the oven to 450 degrees F (230 degrees C).
  2. 2 Set potatoes on a cutting board. Starting from one end, cut slices that are roughly 1/4-inch thick into each potato, stopping about 1/2-inch from the bottom to keep potato slices connected. Transfer prepared potatoes to a baking sheet.
  3. 3 Stir together olive oil, garlic powder, Italian seasoning, and red pepper flakes in a small bowl. Brush olive oil mixture onto the potatoes using a basting brush, making sure to coat the outer sides and in between the slices. Season liberally with sea salt. Set aside remaining oil mixture.
  4. 4 Bake potatoes in the preheated oven for 25 minutes. Remove from the oven and brush once again with remaining oil. By now the potatoes will have opened a bit, allowing for more oil to slip between the slices. Sprinkle a little more sea salt onto each potato, making sure to sprinkle salt in the slices.
  5. 5 Return to the oven and bake until potatoes are cooked through, 25 to 30 more minutes. Remove from the oven and let cool for 5 minutes. Leave oven on.
  6. 6 Leave a few potato slices unstuffed on both ends of each potato, starting somewhere about 1/4 of the way through the potato. Start by slipping a tomato slice in between your first 2 slices of potato, skip 2 slices, and stuff the next slice with mozzarella cheese and a fresh basil leaf. Skip 2 more, add a tomato slice, and continue alternating tomato and mozzarella cheese/basil leaf until you reach the other end of the potato. Continue until all potatoes have been stuffed. Season each potato with sea salt and cracked pepper.
  7. 7 Return potatoes to the oven and bake until mozzarella has melted, about 5 minutes.
  8. 8 Drizzle with balsamic glaze, sprinkle with grated Grana Padano cheese, and garnish with fresh basil.

By Jonathan Charbz