Best 3 Big Al Roasted Red Peppers And Fresh Mozzarella Recipes

Discover the culinary delight of "Big Al Roasted Red Peppers and Fresh Mozzarella," a dish that tantalizes the taste buds with its vibrant flavors and contrasting textures. This delectable recipe combines the sweetness of roasted red peppers, the delicate creaminess of fresh mozzarella cheese, and a harmonious blend of herbs and spices, resulting in a symphony of flavors that will leave you craving for more. Whether you're hosting a gathering or seeking a satisfying meal for yourself, this recipe promises to elevate your dining experience and transport you to a realm of culinary bliss.

Check out the recipes below so you can choose the best recipe for yourself!

" BIG AL" - ROASTED RED PEPPERS AND FRESH MOZZARELLA

Make and share this " Big Al" - Roasted Red Peppers and Fresh Mozzarella recipe from Food.com.

Provided by MQ6623

Categories Lunch/Snacks

Time 5m

Yield 2-4 sandwiches, 2-4 serving(s)

Number Of Ingredients 6

Ingredients

baguette
balsamic vinaigrette
sliced tomatoes
roasted red pepper
fresh mozzarella cheese
herbs

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.

Nutrition Facts :

MOZZARELLA AND ROASTED RED PEPPER TOASTS

Mozzarella and Roasted Red Pepper Toasts image

I have been serving this appetizer to friends and family for years. These are all my favorite flavors wrapped up in one. I hope you enjoy them as much as I do!

Provided by Slatts

Categories < 30 Mins

Time 25m

Yield 8 serving(s)

Number Of Ingredients 5

Ingredients

1 French baguette, sliced into 1/2 inch slices
1/4 cup olive oil, divided
12 ounces roasted red peppers, drained and chopped
8 ounces fresh mozzarella cheese, cut into small chunks
salt and pepper

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.

Nutrition Facts : Calories 307.7, Fat 14.9, SaturatedFat 5, Cholesterol 22.4, Sodium 1105.4, Carbohydrate 31.7, Fiber 2.2, Sugar 0.4, Protein 11.6

ROASTED RED PEPPER SOUP WITH MOZZARELLA

Roasted Red Pepper Soup with Mozzarella image

Enjoy this roasted red pepper soup topped with mozzarella and served with bread - a tasty dinner recipe.

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h10m

Yield 4

Number Of Ingredients 11

Ingredients

4 red bell peppers
1 tablespoon olive oil
2 large onions, chopped (2 cups)
3 cloves garlic, sliced
2 cups vegetable broth or reduced-sodium chicken broth
1 cup water
1/4 teaspoon cracked black pepper
1 cup thinly sliced fresh basil leaves
1/2 yellow bell pepper, diced
8 small (cherry-size) mozzarella balls, quartered
4 slices crusty multigrain or whole wheat bread

Steps:

Set oven control to broil. On rack in broiler pan, place red bell peppers. Broil with tops about 5 inches from heat for 10 to 15 minutes, turning occasionally, until skin is blistered and evenly browned. In large bowl, place roasted bell peppers; cover with plastic wrap. Let stand 15 minutes.
Meanwhile, in 4-quart saucepan, heat oil over medium-low heat. Add onion and garlic to oil. Cook 7 to 9 minutes, stirring occasionally, until onions begin to turn brown; remove from heat.
Remove skin, stems, seeds and membranes from roasted bell peppers; cut bell peppers into strips. Into onion mixture, stir bell pepper strips, broth, water and pepper. Heat to boiling; reduce heat. Simmer uncovered 10 minutes, stirring occasionally; stir in 1/2 cup of the basil.
In blender or food processor, place about one-third of the soup mixture. Cover; blend on high speed until smooth, stopping blender to scrape side if necessary. Pour into large bowl. Repeat 2 times more with remaining soup mixture.
Divide soup evenly among 4 bowls. To serve, top soup with diced yellow bell pepper and the mozzarella; sprinkle with remaining basil. Serve with bread.

Nutrition Facts : Calories 200, Carbohydrate 29 g, Cholesterol 0 mg, Fat 1, Fiber 6 g, Protein 7 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 620 mg, Sugar 13 g, TransFat 0 g

Tips

- To roast red peppers, preheat your oven to 400°F (200°C) and place the peppers on a baking sheet. Roast for 20-25 minutes, or until the peppers are slightly charred and tender. Once the peppers are roasted, place them in a bowl and cover them with plastic wrap. Let them steam for 10 minutes, then peel and seed them. - To make the dressing, whisk together the olive oil, balsamic vinegar, honey, salt, and pepper. - To assemble the salad, layer the roasted red peppers, fresh mozzarella, and basil leaves on a serving platter. Drizzle with the dressing and serve immediately.

Conclusion

This roasted red pepper and fresh mozzarella salad is a delicious and refreshing appetizer or side dish. It's perfect for summer gatherings, and it's also a healthy and easy-to-make recipe. The roasted red peppers add a smoky flavor to the salad, while the fresh mozzarella and basil add a creamy and herbaceous touch. The dressing is light and tangy, and it brings all of the flavors together perfectly.