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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.

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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, 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.

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

Nutritional Facts

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What is more comforting on a cool fall day than a pot of soup simmering away on the stove?

These recipes are bound to make the transition to sweater weather a lot easier and way more delicious.

No thanks, I don't want a free download