**Roasted Cherry Tomatoes, Baked Buffalo Mozzarella, and Eggplant: A Trio of Delectable Recipes**
Indulge in a culinary journey that tantalizes your taste buds with a trio of delectable recipes featuring roasted cherry tomatoes, baked buffalo mozzarella, and eggplant. From the vibrant burst of flavors in the roasted cherry tomatoes to the creamy indulgence of baked buffalo mozzarella and the savory notes of grilled eggplant, these recipes promise an explosion of taste and textures that will leave you craving for more. Whether you're seeking a light and refreshing appetizer, a hearty main course, or a delectable side dish, these recipes have something for every palate. Get ready to embark on a culinary adventure that will elevate your dining experience and leave you with a lasting impression.
**Recipes Included:**
1. **Roasted Cherry Tomatoes:** Discover the simplicity and flavor of roasted cherry tomatoes, tossed in olive oil, herbs, and a hint of garlic. These delectable morsels are perfect for adding a touch of sweetness and tang to salads, pasta dishes, or as a vibrant garnish.
2. **Baked Buffalo Mozzarella:** Experience the delightful combination of spicy and creamy in this baked buffalo mozzarella recipe. Coated in a tangy buffalo sauce and baked until golden brown, this mozzarella cheese appetizer is sure to be a hit at your next gathering. Serve it with crispy bread or crackers for a satisfying snack or as an elegant addition to your cheese platter.
3. **Grilled Eggplant:** Embark on a culinary journey to the Mediterranean with this grilled eggplant recipe. Sliced eggplant is marinated in a flavorful blend of herbs, spices, and olive oil, then grilled to perfection. Enjoy it as a main course with a side of rice or roasted vegetables, or incorporate it into your favorite sandwich or wrap for a vegetarian delight.
These recipes not only offer a delightful culinary experience but also cater to various dietary preferences. The roasted cherry tomatoes and grilled eggplant are excellent vegan and gluten-free options, while the baked buffalo mozzarella can be made with gluten-free bread or crackers for a versatile appetizer. Whether you're hosting a dinner party, preparing a quick and easy meal, or simply seeking new culinary inspiration, these recipes are sure to satisfy your cravings and leave you with a memorable dining experience.
ROASTED CHERRY TOMATOES
Steps:
- Preheat the oven to 400 degrees F.
- Toss the tomatoes lightly with olive oil on a sheet pan. Spread them out into one layer and sprinkle generously with kosher salt and pepper. Roast for 15 to 20 minutes, until the tomatoes are soft.
- Transfer the tomatoes to a serving platter and sprinkle with basil leaves and sea salt. Serve hot or at room temperature.
ROASTED TOMATO AND EGGPLANT GRATIN
Steps:
- For the gratin topping: Combine the panko, pecorino, oil, oregano salt and pepper in a medium bowl. Mix until the crumbs are evenly coated with the oil.
- For the eggplant and tomatoes: Preheat the oven to 375 degrees F. Combine the onions, cherry tomatoes, heirloom tomatoes, tomato puree, oil, soy, sriracha, garlic and eggplant flesh in a large bowl. Add half of the gratin topping. With your hands or two spoons, gently mix the vegetables and topping until thoroughly combined.
- Put the scooped-out eggplants in a baking dish. Pour the eggplant and tomato mixture into the eggplants and top each with the remaining gratin topping. Sprinkle the mozzarella over the top. Bake, uncovered, until the eggplants are tender and the tops are lightly browned, 45 to 60 minutes. If after 30 minutes the tops are browning too rapidly, cover the dish with foil for the remaining cooking time.
- Remove from oven and let rest for 10 minutes before serving. Drizzle with olive oil to taste.
ROASTED CHERRY TOMATOES, BAKED BUFFALO MOZZARELLA, AND EGGPLANT
Roasted vine-ripened cherry tomatoes and buffalo mozzarella are a classic combination. For a colorful variation, add croutons topped with tapenade. Buy only fresh mozzarella; its creamy texture and subtle, sweet flavor melds nicely with the charred tomatoes.
Provided by Martha Stewart
Categories Appetizers
Number Of Ingredients 13
Steps:
- For the cheese: In a medium shallow bowl, combine 1/4 cup olive oil with the basil, garlic, salt, and pepper. Add the mozzarella, and toss to coat well. Cover bowl, and marinate 2 hours.
- Slice each eggplant into eight wedges by cutting in half lengthwise and cutting each half into quarters; transfer to a medium bowl. In a separate bowl, whisk together vinegar, water, sugar, and remaining 1/2 cup olive oil. Pour over eggplant, and turn to coat; cover, and transfer to refrigerator for 1 hour.
- Preheat broiler. Remove eggplant from marinade, and shake off excess liquid. Place on baking sheet, and broil until crisp and browned, about 10 minutes. Transfer to paper towels to drain.
- With tomatoes still on the vine, place on one end of a rimmed baking sheet. Remove mozzarella from marinade; place on baking sheet beside tomatoes. Drizzle tomatoes with marinade, and sprinkle mozzarella and tomatoes with Parmesan cheese. Broil until tomatoes burst and mozzarella has melted, about 6 minutes.
- To serve, transfer tomatoes and mozzarella to serving platter, and place eggplant spears on the side. Garnish with balsamic vinegar.
ROASTED CHERRY TOMATOES
This is one of the easiest side dishes I've found. I don't even like most tomatoes, but I love these sweet little cherry tomatoes. This is the basic recipe, but you can also add slivered garlic to the roasting pan and/or chopped fresh basil and Parmesan cheese at the end. Very good with pasta!
Provided by Kristen M
Categories Side Dish Vegetables Tomatoes
Time 45m
Yield 8
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Whisk olive oil, balsamic vinegar, salt, and pepper in a large bowl. Add cherry tomatoes; toss to coat.
- Spread cherry tomatoes in an even layer on a rimmed baking sheet.
- Roast until skins are slightly shriveled, 35 to 40 minutes.
Nutrition Facts : Calories 84.5 calories, Carbohydrate 5.5 g, Fat 7.1 g, Fiber 1.2 g, Protein 1 g, SaturatedFat 1 g, Sodium 446.7 mg, Sugar 0.3 g
ROASTED CHERRY TOMATO CAPRESE
The classic tomato and mozz summer salad gets a roasty cold-weather makeover.
Provided by Adam Rapoport
Categories Bon Appétit Tomato Mozzarella Roast Thyme Salad Side Garlic
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F. Toss tomatoes, thyme, garlic, and oil on a rimmed baking sheet to coat and season lightly with kosher salt. Spread out in a single layer and roast until tomatoes are bursting and lightly browned, 40-45 minutes; let cool.
- Arrange mozzarella on a platter and spoon warm tomato mixture with juices over; sprinkle with sea salt. Serve with olive-oil-toasted bread for soaking up all those extra juices.
- Do Ahead
- Tomatoes can be roasted 1 day ahead. Cover and chill. Gently reheat before using.
ROASTED EGGPLANT AND BUFFALO MOZZARELLA PIZZA
In Italy, when high-quality buffalo mozzarella is used to top a pizza, it's often added after baking instead of before. The heat of the just-cooked pizza softens but doesn't melt the cheese, which retains its milky, sweet flavor and stays supple instead of becoming stretchy. Here, the cheese crowns a pizza topped with tomato, roasted eggplant, chile flakes and fresh basil leaves. If you can't get good buffalo mozzarella, substitute dollops of fresh ricotta. Or, you could experiment with burrata, draining it first. Save the cream, mix it with olive oil and salt, then use it to top ripe tomatoes instead of dressing. And if you are in a rush, substitute store-bought pizza dough.
Provided by Melissa Clark
Categories dinner, lunch, pizza and calzones, main course
Time 19h30m
Yield 4 12-inch pizzas
Number Of Ingredients 15
Steps:
- Make the dough: Mix the yeast, warm water and olive oil in the bowl of an electric stand mixer or food processor, and let the mixture sit until the yeast is foamy, about 5 minutes.
- Add in flour and salt, and using the dough hook or food processor blade, beat or pulse it until a smooth, slightly elastic dough forms, 2 to 3 minutes. Lightly coat a bowl with olive oil, place dough in the bowl, and turn the dough to coat it with oil. Cover the bowl loosely with a kitchen towel or plastic wrap, place in the refrigerator and let it sit overnight.
- Divide the dough in quarters, and shape each piece into a tight, compact ball. Place the dough balls on a lightly oiled baking sheet or plate, loosely cover with plastic wrap and let them rise in the refrigerator another 1 to 2 hours (or up to 6 hours).
- When ready to bake the pizzas, place racks in the top third and bottom third of the oven. Put a pizza stone on top rack, and heat oven to 450 degrees.
- Prepare the toppings: On a rimmed baking sheet, toss the eggplant generously with oil, salt and pepper. Roast eggplant on the bottom rack until caramelized and tender, 40 to 45 minutes, tossing halfway through. Remove from the oven and raise the oven heat to 500 degrees.
- On a piece of parchment paper, stretch out one of the balls of dough to a 12-inch round. Spread 2 tablespoons tomato purée on top, leaving a 1/2-inch border. Scatter on 1/4 of the sliced garlic, a large pinch of red-pepper flakes and drizzle with oil to taste.
- Arrange 1/4 of the roasted eggplant on top. Use a pizza peel or cookie sheet to slide the parchment onto the pizza stone. Bake until crispy and golden on the top and bottom, 7 to 10 minutes. Use tongs to pull the pizza out of the oven and onto a wire rack to cool.
- Immediately top with chunks of cheese, pulling it apart with your hands into bite-size pieces. Top with basil, more oil to taste and flaky sea salt. Repeat with the remaining dough and toppings.
Nutrition Facts : @context http, Calories 857, UnsaturatedFat 13 grams, Carbohydrate 128 grams, Fat 25 grams, Fiber 12 grams, Protein 31 grams, SaturatedFat 9 grams, Sodium 1323 milligrams, Sugar 10 grams
Tips:
- Choose ripe and flavorful cherry tomatoes for the best results.
- To easily halve the cherry tomatoes, use a sharp knife and cut them in half lengthwise.
- Use a good quality olive oil to enhance the flavor of the roasted tomatoes.
- Season the tomatoes generously with salt, pepper, and dried oregano for a burst of flavor.
- Roast the tomatoes at a high temperature (450°F) for a caramelized and slightly charred exterior.
- To make the baked buffalo mozzarella, use fresh, high-quality mozzarella cheese and coat it evenly with the buffalo sauce.
- Bake the mozzarella at a moderate temperature (350°F) until it is melted and bubbly.
- For the eggplant, choose tender and firm eggplants. Cut them into uniform slices for even cooking.
- Season the eggplant slices with salt, pepper, and Italian seasoning for a delicious flavor.
- Pan-fry the eggplant slices in olive oil until they are golden brown and tender.
Conclusion:
This combination of roasted cherry tomatoes, baked buffalo mozzarella, and pan-fried eggplant makes for a delightful and flavorful dish. The sweetness of the tomatoes, the creamy and tangy mozzarella, and the savory eggplant complement each other perfectly. Serve this dish as an appetizer, side dish, or even as a main course with a side of crusty bread. The vibrant colors and bold flavors will surely impress your guests and make this dish a hit at any gathering. Enjoy the delicious combination of these three ingredients and let your taste buds indulge in this culinary delight!
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