Mozzarella, Tomato & Basil Puff Pinwheels. Tomato mozzarella salad is a summer favorite. Sweet ripe tomatoes with pillowy soft mozzarella and fresh basil. Drizzled with delicious balsamic reduction that you can make ahead of time or even better.
Mozzarella Tomato is a simple appetizer or side dish that works with any Italian meal and takes almost no time to make. Since this recipe involves only a few ingredients, it is very important to have each ingredients in high quality. Mozzarella and Tomato Skillet Pita Pizzas.
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Tomato mozzarella salad is a summer favorite. Sweet ripe tomatoes with pillowy soft mozzarella and fresh basil. Drizzled with delicious balsamic reduction that you can make ahead of time or even better.
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Composition for Mozzarella, Tomato & Basil Puff Pinwheels:
- Require 1 – ready roll sheet of puff pastry,.
- You need 1/4 carton tomato, garlic and herb passata,.
- You need 2 balls of reduced fat mozzarella,.
- You need 1 tsp of Italian mixed herbs,.
- Prepare Fresh basil leaves,.
- Prepare 1 beaten egg,.
- Require of Salt and pepper to season.
Tomato Mozzarella Salad is perfect for a delicious lunch and it is a great fresh side to add to any dinner. Loaded with ripe juicy tomatoes, buttery fresh mozzarella and thinly sliced onions, this salad. Delicious baked Mozzarella, Tomato & Basil Pesto Chicken. This tomato mozzarella salad is my oldest son's favorite salad; it is guaranteed that if we go out to The presentation of the tomato mozzarella caprese salad can also be customized based on your.
Mozzarella, Tomato & Basil Puff Pinwheels instructions:
- Lay out the puff pastry sheet and roll it out a little thinner but keep it in a rectangle shape with two edges slightly shorter..
- Take the passata and spread it evenly over the pastry leaving a 1cm clean edge at the sides. Sprinkle over the Italian herbs and season with salt and pepper..
- Tear up the mozzarella balls and the basil leaves and spread over neatly..
- Now starting from the shorter side, roll up the pastry as tight as possible starting from one end and finishing at the other..
- Refrigerate for around 15-30 minutes to set, or leave covered on a plate in cling film over night if prepping for an event the next day..
- Once set, take a really sharp knife and cut the roll into 1.5cm rings. Pre heat your oven to 180 (fan) or gas mark 6. Lay the pinwheels out on a greaseproof paper lined baking tray..
- Brush each one over with some beaten egg wash. Bake them in the oven for 12-15 minutes or until risen, golden and flakey. Leave to cool for a few minutes before serving, so they hold their shape better. Superb eaten as is, or with dips!.
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