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Mozzarella s'mores

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    Gluten Free, Reduced Carbohydrate Chocolate Cobbler, 7/24/14

    Monday, July 28 2014 3:41 PM EDT2014-07-28 19:41:01 GMT
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    Monday, July 28 2014 11:55 AM EDT2014-07-28 15:55:57 GMT
    Ryan MarshTrio'sFor the marinade:1 c. pineapple juice1 c. soy sauce1/4 c. juice from pickled ginger1/2 c. rice wine vinegar1 T. sugarMix all marinade ingredients together in a medium bowl and set aside.For the Volcano Sauce:1 c. mayonnaise2 T. sesame oil3 T. Sriacha sauceMix all ingredients together and transfer to a squeeze bottle. Keep refrigerated until ready to use. To assemble:Ahi or other very fresh tuna, cut into 1/2-inch cubesRomaine or bibb lettuceWhole avocados, pitted and dicedPrep...More >>
    Ryan MarshTrio'sFor the marinade:1 c. pineapple juice1 c. soy sauce1/4 c. juice from pickled ginger1/2 c. rice wine vinegar1 T. sugarMix all marinade ingredients together in a medium bowl and set aside.For the Volcano Sauce:1 c. mayonnaise2 T. sesame oil3 T. Sriacha sauceMix all ingredients together and transfer to a squeeze bottle. Keep refrigerated until ready to use. To assemble:Ahi or other very fresh tuna, cut into 1/2-inch cubesRomaine or bibb lettuceWhole avocados, pitted and dicedPrep...More >>
  • Raspberry Lemonade, 7/23/14

    Raspberry Lemonade, 7/23/14

    Wednesday, July 23 2014 10:09 AM EDT2014-07-23 14:09:04 GMT
    Michael LanariKitchen Bath Concepts4 cups fresh lemon juice3 cups sugar1 bag frozen raspberriesIce cubes, for servingSqueeze the lemons and pour the juice into a pitcher. Mix together the sugar with 3 cups water and stir to dissolve to make a syrup. Add the syrup to the lemon juice and top it up with 8 cups water. Taste to make sure it's sweet enough for you, and then add the raspberries. Mix the lemonade together and let chill in the fridge. (Keep in mind that the raspberries are tart, so b...More >>
    Michael LanariKitchen Bath Concepts4 cups fresh lemon juice3 cups sugar1 bag frozen raspberriesIce cubes, for servingSqueeze the lemons and pour the juice into a pitcher. Mix together the sugar with 3 cups water and stir to dissolve to make a syrup. Add the syrup to the lemon juice and top it up with 8 cups water. Taste to make sure it's sweet enough for you, and then add the raspberries. Mix the lemonade together and let chill in the fridge. (Keep in mind that the raspberries are tart, so b...More >>

Recipe from Marilynn Young of Pennsylvania

16 sun-dried tomato halves
1 ball of fresh mozzarella (8 - 10 ounces), cut into 16 pieces (cut four thick slices and then quarter each slice)
16 fresh basil leaves
16 garlic-rubbed bread slices or 32 crackers
2 to 6 long skewers

*NOTE: Sun-dried tomatoes come oil-packed and dry. Oil-packed tomatoes need only to be drained before use. Dry tomatoes need to be soaked in water and then marinated in olive oil. Place dry tomatoes in heatproof bowl and cover with boiling water. Soak for 1 hour. Drain and blot dry. Toss in olive oil.

  1. Place the tomatoes in serving bowl
  2. Arrange the mozzarella, basil leaves, and grilled bread or crackers on a platter.
  3. Set up the grill for direct grilling and preheat to high. With a charcoal grill, remove grill grate and rake embers into a pile. With gas, preheat to super hot.
  4. Skewer a cube of mozzarella. Roast it over the fire, turning the skewer to evenly melt the cheese. When the mozzarella begins to melt and brown (1 to 2 minutes over charcoal... a little longer over gas) use a knife or fork to scrape the cheese off the skewer onto a piece of grilled bread. Don't attempt to eat the melted cheese directly off the skewer if you wish to keep your lips.
  5. Top the cheese with a basil leaf and a piece of sun-dried tomato and place a second piece of grilled bread on top. Eat at once.
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