Delicious Savoury Recipes you'd never guess were this simple

Tomato and Fried Mozzarella Stack

Tomato and Fried Mozzarella Stack
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So, a quick insight behind the Tomato & Mozzarella Stack.. You know what, I kinda got a thing for tomato and basil. I know it’s such a classic combination that we all know and love but seriously, it does something to me. Like I get all fuzzy inside when I taste these two flavours. So when the craving hit today, like it does many days, I thought I’d pop to the shop with the intention of just grabbing some tomatoes, fresh basil and mozzarella. Maybe whip up a nice dressing, nothing too extreme. And then this happened.

Tomato & Mozzarella Stack
I think I just enjoy creating unconventionally-edible recipes, similar to that time I made Avocado burger buns. Anywho, on a serious note the flavours behind this stack are gorgeous. I paired it with a sweet balsamic glaze, which balanced out the tart from the tomatoes. The fried mozzarella adds a beautiful crunch, offering a neat textural contrast to the other softer ingredients, whilst the basil helps binds together the layers of the stack, giving a light and fresh aspect to the dish. Just cutting into this stack and seeing the gooey mozzarella spill out was enough to make me fall in love with this dish.

Tomato & Fried Mozzarella Stack
A first time creation, but certainly one I’ll be making again and one i’m more than happy to share with you guys. A nice twist on the classic tomato, mozzarella and basil salad which really brings these ingredients to life. Enjoy!


Tomato and Fried Mozzarella Stack

Yield: 2

Serving Size: 2

Ingredients

  • 2 Large Tomatoes, sliced into 4 rounds each
  • 200g Fresh Mozzarella, sliced into 6 rounds, mimicking thickness of the Tomato rounds.
  • 2 tbsp Flour
  • 2 Eggs, beaten
  • 4 tbsp Breadcrumbs
  • 1/2 tsp Dried Basil
  • 1/4 tsp Cayenne Pepper
  • Salt & Pepper, to taste
  • Oil for frying
  • Sweet Balsamic Glaze:
  • 100ml Balsamic Vinegar
  • 2 tsp Brown Sugar
  • Dressing (optional):
  • Juice from 1/2 Lemon
  • 2 tbsp Extra Virgin Olive Oil
  • Salt & Pepper, to taste

Method

  1. Begin with your balsamic reduction. Combine your Balsamic Vinegar and Brown Sugar in a suitably sized pan and simmer over low/medium heat for around 10/15 mins until you can coat the back of a spoon, stirring occasionally.
  2. Meanwhile, set up 3 bowls. First one with your Flour, second your beaten Egg and thirdly your Breadcrumbs, Dried Basil, Cayenne Pepper and Seasoning. Dip your Mozzarella rounds into the Flour, next the Egg and then the Breadcrumbs. Dip Back in to the Egg again and finally a second dip into the Breadcrumbs. Ensure the surface of both sides is fully coated with every dip.
  3. Heat a nice few gulps of Oil to cover the whole base of your pan and fry each Mozzarella round on high for around 2 mins on each side, or until the Mozzarella begins to melt with a golden/brown coating.
  4. When cool enough to handle stack by topping Tomato with a Basil Leaf, topped with Fried Mozzarella, finished with a drizzle of Balsamic Glaze. Repeat until 2 even Tomato stacks form. Drizzle dressing over the top if using.

Notes

To help the stack stand, consider cutting a small slice off the bottom layer of the Tomato to help balance.

http://www.dontgobaconmyheart.co.uk/tomato-stack/

 


 


 Cheers guys, this has been ‘Tomato and Fried Mozzarella Stack’. Comment, share, do whatever you fancy but for crying out loud don’t go bacon my heart. See you next time 🙂


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