Best 10 Tomato And Mozzarella Bread Bowl Souffles Recipes

TOMATO SOUP IN A BREAD BOWL

Steps:

• Preheat the oven to 450 degrees F. Heat 2 tablespoons olive oil in a large pot over medium-high heat. Stir in the onion and cook until softened, about 5 minutes. Stir in 3 minced garlic cloves, 1/2 teaspoon oregano and a pinch of salt; cook until softened, about 30 seconds. Add 1 cup water, the tomatoes, squash, chicken broth, parmesan rind, 3/4 teaspoon salt and a few grinds of pepper. Bring to a boil, then reduce the heat and simmer until the squash is very tender, 15 to 20 minutes.
• Meanwhile, combine the remaining 3 tablespoons olive oil, 2 garlic cloves, 1 teaspoon oregano and a pinch of salt in a small bowl. Brush inside the bread bowls and place on a baking sheet. Cut the bread tops into cubes and add to the baking sheet. Bake until toasted, 8 to 10 minutes. Sprinkle the mozzarella around the edges of the bread bowls and on top of the bread cubes. Continue baking until the cheese starts melting, 2 to 3 minutes.
• Stir the heavy cream into the soup, bring to a simmer and remove from the heat. Discard the parmesan rind. Working in batches, puree the soup in a blender. Serve the soup in the bread bowls. Top with the cheesy croutons and parmesan and drizzle with olive oil.

ALMOST-FAMOUS TOMATO, BASIL AND MOZZARELLA FLATBREAD SANDWICHES

Steps:

• Make the flatbread: Stir the yeast, sugar and 1 1/2 cups warm water (about 110 degrees F) in a bowl. Let sit until foamy, about 5 minutes. Whisk the flour and 1 1/2 teaspoons salt in a large bowl. Add the yeast mixture and olive oil and mix with your hands into a smooth dough. Cover the bowl with plastic wrap; set aside in a warm place until the dough doubles in size, about 1 hour.
• Turn the dough out onto a lightly floured surface and knead until slightly elastic, dusting with more flour if the dough is too sticky to handle, about 5 minutes. Return the dough to the bowl, cover and set aside again until doubled in size, about 1 hour.
• Brush 2 baking sheets with olive oil. Turn the dough out onto a lightly floured surface and knead until smooth and elastic, dusting with more flour if needed. Cut the dough in half and form into 2 balls. Roll out each ball into a 12-by-3-inch rectangle, about 1/2 inch thick. Transfer each dough rectangle to one of the prepared baking sheets and let rest, uncovered, until a dry crust forms on top, 1 hour, 30 minutes to 2 hours.
• Meanwhile, position racks in the middle and lower thirds of the oven. Place a pizza stone or inverted baking sheet on the bottom rack and preheat to 475 degrees F for at least 40 minutes.
• Press your fingertips through the dry crust on top of the dough to create a spotted pattern. Gently stretch each piece of dough into a 14-by-4-inch rectangle, then brush the tops with olive oil and sprinkle with salt. Put 1 baking sheet of dough on the pizza stone and bake until the bottom of the bread is golden brown, about 7 minutes. Transfer to the middle rack and continue baking until golden all over, about 5 more minutes. Remove from the oven and immediately brush the top of the bread with olive oil and sprinkle with salt; let cool on the baking sheet on a rack. Repeat with the remaining dough.
• Make the dressing: Whisk the vinegar, mustard and dried basil in a bowl. Add the sugar and 1/4 teaspoon each salt and pepper. Slowly whisk in the olive oil.
• Assemble the sandwiches: Slice each flatbread in half horizontally and brush with the dressing. Top the bread bottoms with the tomatoes, mozzarella and basil leaves. Season with salt and pepper and cover with the bread tops. Cut into pieces.

BASIL, TOMATO AND MOZZARELLA SANDWICH

Steps:

• Slice the loaf of bread in half lengthwise. Layer the basil, tomato slices, and mozzarella cheese between the two halves of bread. Cut into four sandwiches.
• In a small dish, stir together the balsamic vinegar and red pepper flakes. Use as a dipping sauce.

GRILLED CHEESE AND TOMATO SOUP BREAD BOWL RECIPE BY TASTY

Steps:

• Remove the top of the roll. Using a small knife cut around the inside of the bread (being careful not to cut through the sides) and scoop out the center of the roll - save this for later.
• Butter the inside of the roll and place 3-4 cheese slices around the inner edge of the bread bowl. Bake in a preheated oven at 375˚F (190˚C) for 10 minutes, or until the cheese has melted.
• Cut the saved center of the roll in half. Butter both sides and create a cheese sandwich.
• Melt butter in a small skillet over medium heat and fry the sandwich until both sides are browned and the inner cheese has melted.
• Remove the bread bowl from the oven. Fill with tomato soup and serve with the grilled cheese.
• Enjoy!

TOMATO AND MOZZARELLA BREAD-BOWL SOUFFLES

Steps:

• Preheat oven to 375°F.
• In a small bowl cover dried tomatoes with boiling water by 1 inch. Soak dried tomatoes 30 minutes. Drain tomatoes in a sieve and pat very dry.
• Quarter and seed plum tomatoes. Cut tomatoes into 1/4-inch dice and drain on paper towels. Pat tomatoes dry. Cut mozzarella into 1/4-inch dice.
• Cut off and discard top thirds of rolls. Hollow out centers of rolls, leaving a 1/3-inch-thick shell. Melt 2 tablespoons butter and brush insides of shells. Season shells with salt and pepper and arrange on a baking sheet.
• In a saucepan melt remaining 2 tablespoons butter over moderately low heat and whisk in flour. Cook roux, stirring, 3 minutes and whisk in milk and cream. Bring mixture to a boil, whisking constantly, and simmer, whisking occasionally, 3 minutes. In a food processor purée together milk mixture, dried tomatoes, parsley, and salt and pepper to taste until smooth.
• Separate eggs. Transfer purée to a large bowl and stir in yolks, plum tomatoes, and mozzarella. Cool mixture completely. Bread shells, egg whites, and tomato mixture may be chilled, covered, up to 6 hours.
• In a large bowl with an electric mixer beat whites with a pinch salt until they just hold stiff peaks. Stir one fourth whites into tomato mixture to lighten and fold in remaining whites gently but thoroughly.
• Divide soufflé mixture among shells and run tip of a knife around edges of soufflés to aid rising. Bake soufflés in lower third of oven until puffed and golden brown, 18 to 20 minutes.

TOMATO MOZZARELLA GARLIC BREAD DIPPERS RECIPE BY TASTY

Steps:

• Soften the butter and mix it with the minced garlic.
• Cut the loaf of bread in half lengthwise. Spread the garlic butter on the bread.
• Top with mozzarella, and bake at 400°F (205°C) for 15 minutes. Top with tomatoes and basil, sprinkle on salt and pepper.
• For the dipping sauce, mix equal parts of balsamic vinegar and olive oil, and sprinkle with Italian seasoning.
• Slice into strips.
• Enjoy!

TOMATO-MOZZARELLA BREAD SALAD

Steps:

• Soak the bread quickly in a bowl of cold water, just enough to moisten it. Squeeze it to remove excess moisture.
• Wash, trim and chop tomatoes into chunks. Place in a large serving bowl.
• Cut the red onion into matchstick lengths; add to bowl.
• Cut mozzarella into small cubes and add to bowl.
• Pit olives and add to bowl.
• Wash, dry and cut basil into strips and add to bowl.
• Break bread into bite-size pieces and add to bowl.
• Sprinkle with oil and vinegar; season with salt and pepper, and mix thoroughly.

TOMATO BASIL MOZZARELLA MELT

Steps:

• Place 6 Sister Schuberts Mini Baguettes on a baking sheet and bake rolls according to directions on package. Cool baguettes.
• Decrease oven temperature to 375 degrees F.
• Carefully slice each Sister Schuberts Mini Baguette in half horizontally. Spread one side of each baguette with pesto. Continue to layer with tomatoes, fresh mozzarella and sprinkle with salt and pepper. Wrap each sandwich in a large piece of aluminum foil, place packages on baking sheet and bake 7 to 10 minutes or until sandwiches are warm and the cheese has melted. Unwrap sandwiches, open and add fresh basil leaves. Serve.

SOUFFLE DE TOMATE (TOMATO SOUFFLE)

Steps:

• Halve the tomatoes and remove the seeds.
• Scoop out the pulp and chop very fine.
• Add the egg yolks and the bread crumbs to chopped tomato.
• Fold in beaten egg whites and spoon mixture into the tomato shells.
• Set them in a flat, oven-proof dish and bake at 375 degrees for 12 minutes.
• Serve immediately.

TOMATO-MOZZARELLA BREAD (BREAD MACHINE)

Steps:

• Place ingredients in the bread machine in order given directed by for your machine.
• Set crust to light and bake on white bread.