Poached Mozzarella in Tomato Broth

Side Dishes

Poached Mozzarella in Tomato Broth

Too many tomatoes a problem for you? Here's a dynamite solution. This recipe puts a fun yet elegant twist on the traditional tomato-basil bruschetta by cooking the tomatoes and mozzarella into a flavorful broth.

Makes

4 servings

Total Time

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Ingredients

Instructions

Preheat broiler to high.

Toast bread on both sides under broiler; set aside.

Sauté onion, garlic, and pepper flakes in oil in a saucepan over medium-high heat until onion softens, 5 minutes. Deglaze pan with wine; simmer until liquid is nearly evaporated, 35 minutes.

Add tomatoes, broth, and vinegar to onions in pan; simmer until tomatoes break down, 810 minutes. Reduce burner heat to medium. Toss basil and parsley with lemon juice, oil, salt, and pepper; set aside

Add cheese to broth and gently cook until cheese is soft and a little gooey, 23 minutes.

To serve, arrange a slice of toasted bread in each of four shallow bowls or plates. Carefully lift a slice of mozzarella from the broth and place on the bread. Drizzle more broth around bread, top cheese with some basil-parsley mixture, and drizzle with more olive oil. Season with salt and pepper to taste; serve immediately.

Spoon warm mozzarella over the toasted bread in a shallow bowl, which will keep the broth around the bread.

Spoon warm mozzarella over the toasted bread in a shallow bowl, which will keep the broth around the bread.

Nutritional Facts

Nutritional Facts

4 servings

Calories: 336

% Daily Value*

Total Fat 12g 18%

Saturated Fat 4g 20%

Cholesterol 15mg 5%

Sodium 727mg 30%

Carbs 40g 13%

Fiber 3g 12%

Protein 14g

*Percent Daily Values are based on a 2,000 calorie diet.

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