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Tomato & Mozzarella 3 Ways
3 different versions of this classic combination!
Team
Chefclub
Total time: 1 hour
Ingredients for 6 people
10 slices of bread
2 tomatoes
3 large mozzarella balls
1/4 cup of pesto
1 2/3 cups of white wine
1 cup of mini mozzarella balls
1 cup of cherry tomatoes
1 garlic clove
basil
thyme
1 slice of prosciutto
2 eggs
3/4 cup of flour
1 1/4 cups of breadcrumbs
2 1/3 cups of vegetable oil
olive oil
salt & pepper
Tools
Foil
Parchment paper
Toaster
Skewers
Step 1/3
SANDWICH: On a piece of foil, place a slightly smaller piece of parchment paper. Brush one side of a piece of bread with olive oil and place it on the paper oil side down. Cover the other side of the bread with a layer of pesto, 2 slices of tomato, and 2 slices of mozzarella. Finish with more pesto , then add a second slice of bread on top, and finally brush with more olive oil. Close the foil around the sandwich by wrapping up 3 sides, and cook for 4 minutes on high in a toaster.
Step 2/3
FONDUE: Melt the mini mozzarella balls in a saucepan with the white wine. Season with salt and pepper. Cut the bread into cubes and brush them with a mix of the chopped garlic, thyme, and olive oil. Bake for 5 minutes at 350 °F. Fill skewers with a cherry tomato, a basil leaf, and the crouton. Dip them in the fondue.
Step 3/3
CHEESE BALLS: Cut the top off of the large mozzarella balls to create a hat, leaving one edge still attached. Hollow out the middles and stuff with chopped tomato, half a slice of prosciutto, and a basil leaf. Coat the balls in flour, beaten egg, and breadcrumbs. Fry in hot oil until golden brown. Enjoy!
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