1/2 cup fresh basil leaves 1 medium tomato sliced 1 cup arugula optional – sub. spinach 8 oz fresh mozzarella 1 tbsp olive oil Instructions With …
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48 small basil leaves 1 lb fresh mozzarella, cut into 32 1-inch cubes 3 tbsp olive oil 1 tbsp balsamic Salt and Freshly cracked black pepper …
14-32 Fresh Basil Leaves 1/8 tsp Salt 1/8 tsp Black Pepper 2 tbsp Olive Oil 1 tsp Soy Sauce Directions 1) Gather all the ingredients. 2) In a small …
Italian Style Turkey Roll With Pesto, Sun-dried Tomatoes and Mozzarella BettyDavies3015. dried basil, salt, sun dried tomatoes, egg, red chilli, breadcrumbs and 4 more.
1 bunch Fresh Basil fresh Instructions: Rinse and dry the tomatoes. Slice a small section off one end of each tomato allowing each tomato a flat end to stand on. Stand each tomato up on a cutting board. Tear the basil into small pieces. …
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Use a small frying pan and heat it over low to medium heat. Place the butter side down on the preheated frying pan. Spread a layer of Basil Pesto over the first slice of bread. …
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This one features tomatoes and mozzarella, along with basil for fresh flavor! INGREDIENTS: 1 1/2 cups grape tomatoes 2oz mozzarella cheese 8 basil leaves 1 tsp olive oil salt pepper …
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Instructions. Make your favorite pizza crust according to the recipe directions. Spread out on a piece of parchment paper and bake at 400F for 8-10 minutes directly on the oven rack. Remove from the oven and coat the crust …
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Tomato Mozzarella Baked Chicken Get an Italian flair feeling with this easy to make Cast Iron Tomato Mozzarella Baked Chicken with basil leaves. Tenderness of the chicken breasts together with the Caprese flavors …
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1) Slice tomatoes in thick round pieces and place on a plate 2) Place basil leaf on top of the tomato 3) Slice fresh mozzarella in thick round pieces and place on top of basil …
Season with salt and pepper. Drizzle over tomatoes and cheese and let sit for 10 minutes before serving. Nutritional Info: Per serving: 250 calories (160 from fat), 18g total fat, 6g saturated fat, …
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Prepare the dressing by combing extra virgin olive oil, salt, black pepper, and soy sauce in a mixing bowl. Assemble the dish by placing sliced tomato, followed by fresh wet mozzarella …
How to make the Tomato Basil Mozzarella Salad With Balsamic Dressing:1. Chop 1/2 lb (227g) of red tomatoes2. Chop 1/2 lb (227g) of yellow tomatoes3. Halve 8
Cut tomatoes into halves, wedges or round slices. Assemble tomato slices on a platter or in the serving bowl. Cut mozzarella into 1-2 inch pieces or instead break them up …
1 tablespoon olive oil 1 onion, sliced 2 cups tomatoes, sliced 2 tablespoons flour 2 teaspoons dried basil or 2 tablespoons fresh basil 3⁄4 cup egg substitute or 3 whole eggs 1⁄2 cup skim …
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Tomato, Mozzarella & Basil Frittata (Keto) Delicious and full-flavoured, this frittata is enhanced with super sweet cherry tomatoes and mozzarella pearls, then finished with tasty …
Chop the tomatoes and basil and place in a small bowl. Stir in the vinegar, olive oil, salt, and pepper. Set aside. Place the slices of Proscuitto on a plate and remove the …
Push a mozzarella pearl on the end of a toothpick. Next stack a piece of basil on a standing tomato, and push the mozzarella-toothpick on top of the basil and straight down through the tomato. Repeat until all of your tomatoes are topped with a piece of basil and mozzarella.
2) In a small mixing bowl, combine salt, pepper, olive oil and soy sauce. Set aside. 3) Thinly slice tomatoes and fresh mozzarella into 1/4″ thickness. Set aside. 4) On a serving plate, lay down tomato slice followed by a slice of fresh mozzarella topped with basil leaves.
This easy Low Carb Roasted Tomato Basil Soup with fresh beefsteak tomatoes straight from your garden will warm you up every time throughout the whole winter. Quick and easy to make, this Keto Tomato Basil Soup is not only Grain-free and Gluten-free but extremely tasty and healthy.
With a knife or kitchen scissor cut a line starting in the middle of the tortilla. Slice the tomato and mozzarella, set aside. On the lower left quarter, add the basil leaves (about 3 to 4 leaves per tortilla). On the upper left corner, add tomato slices (about 3 to 4 slices per tortilla).