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.
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, 3–5 minutes.
Add tomatoes, broth, and vinegar to onions in pan; simmer until tomatoes break down, 8–10 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, 2–3 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.
% Daily Value*
Total Fat 12g 18%
Saturated Fat 4g 20%
Cholesterol 15mg 5%
Sodium 727mg 30%
Carbs 40g 13%
Fiber 3g 12%
*Percent Daily Values are based on a 2,000 calorie diet.