128495 really sole mozzarella tomato Recipes

ripe plum tomatoes, cored and sliced, fresh mozzarella cheese, sliced, loosely packed fresh basil leaf, salt, fresh ground black pepper, cut from a loaf country bread

tomatoes, salt & pepper, basil (fresh or dried ), mozzarella cheese, olive oil

ripe tomatoes, fresh mozzarella, fresh basil, olive oil, balsamic vinegar

flour tortillas, grated or sliced mozzarella, tomatoes , cut into 1/4-inch-thick slices, kosher salt, freshly ground black pepper, fresh basil , leaves picked, pine nuts, toasted, extra-virgin olive oil

fresh mozzarella cheese, cut into 3/4-inch cubes, halved cherry tomatoes, chopped onion, minced fresh basil, olive oil, balsamic vinegar, sugar, salt

tomatoes, chopped, cartons (8 oz each) fresh mozzarella cheese pearls, drained, minced fresh basil, minced fresh parsley, minced fresh mint, lemon juice, olive oil, salt, pepper, ripe avocados, peeled and chopped

garlic clove, minced, olive oil, seeded chopped tomatoes, shredded part-skim mozzarella cheese, dried basil, pepper to taste, frozen miniature phyllo tart shells, pitted ripe olives, quartered, grated parmesan cheese

buffalo mozzarella, tomatoes, basil leaves, bamboo skewers, balsamic vinegar, extra virgin olive oil, pepper, salt

extra virgin olive oil, divided, smoked mozzarella cheese, cubed, tomatoes, cut in half, dried basil (optional), garlic clove, minced, kosher salt (to taste), pepper (to taste)

sole fillets (6 oz each), olive oil, divided, garlic, 2 thinly sliced, 1 halved, red pepper flakes, grape tomatoes, halved, capers, drained, pitted kalamata olives, quartered, kosher salt, freshly ground black pepper, dry white wine, unsalted butter, fresh thyme sprigs, thick) ciabatta bread

firm white-fleshed sole fillets (or 4-1/2-lb. whole sole, skinned and gutted), milk, all-purpose flour, seasoned with, salt , and, fresh ground black pepper, clarified butter (method in instructions), melted unsalted butter (not clarified), fresh lemon juice, chopped fresh parsley

mozzarella cheese slices, fairly thick slices (fresh mozarella), eggs, beaten (2 medium or large, or 1 extra large or jumbo ), flour, breadcrumbs, olive oil, tomatoes, slices thick sliced (use a nice hearty tomato), spring greens, 1 cup per person (i use a bag of spring, mesculin, or buttery greens for this dish), salt, pepper, fresh basil leaf , and rough chopped (lightly packed), olive oil (extra virgin if you have it), white wine vinegar, dijon mustard, salt, pepper, parmesan cheese, fresh grated (optional)

garlic clove, minced, olive oil, tomatoes, seeded and chopped, part-skim mozzarella cheese, shredded, dried basil, fresh ground black pepper , to taste, frozen miniature phyllo tart shells, ripe olives, pitted and quartered, parmesan cheese, grated

unsalted butter, at room temperature, grated parmigiano-reggiano cheese (1/2 cup), flour tortillas (burrito size), mozzarella cheese, coarsely grated (about 2 cups), tomatoes (about 3/4 lb., seeded and coarsely chopped ), coarsely chopped fresh basil, kosher salt, fresh ground black pepper

fresh mozzarella cheese, cubed, green and red bell peppers, sliced, slicing tomatoes, cubed, basil pesto

chopped tomatoes, mozzarella, grated, chilli, finely chopped, french baguette, cut in half, olive oil

sole, flour, salt and pepper, oil, tomatoes, peeled, chopped, chili peppers, chopped, toasted hazelnuts, garlic, chopped, fresh mint, chopped, salt, olive oil, dry sherry, vinegar

butter, chopped onion, sole or 4 flounder fillets, tomato sauce, dry white wine, bottled clam juice, salt and pepper, chopped parsley