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Add a photoServings: 6
Ingredients
- 6 slc Fresh mozzarella, (2 oz)
- 1Â 1/2 c. Fresh bread crumbs
- 2 x Cloves garlic
- 2 Tbsp. Dijon mustard
- 1 pch black pepper
- 1 Tbsp. Extra virgin olive oil
- 4 ounce Unsalted butter
- 2 x Shallots, minced
- 3 x Shallots, minced
- 1/2 tsp Minced basil
- 1/2 tsp Minced thyme
- 1/2 tsp Marjoram
- Â Â Juice 1 lemon
- Â Â Salt and pepper to taste
Directions
- For the cheese, place bread crumbs, garlic, mustard, and pepper and process till the mix is smooth. Dredge the cheese in egg mix then in the bread crumbs. Then set a side. Once all the cheese is coated heat a large saute/fry pan with extra virgin olive oil till smoking warm. Add in the cheese and brown each side well 2 to 3 min. Remove the cheese from the pan and place on a tray.
- For the sauce, place butter in a medium size saute/fry pan and on high heat bring the butter up to a boil. Once butter is boiling add in shallots, garlic, and herbs into the mix. Add in lemon juice and salt and pepper. Pour over the cheese and serve warm.
- This can be served as an appetizer or possibly an entree. Make this dish when the tomatoes are very ripe and full of flavor. I like to use yellow tomatoes they are sweeter and have less acid. Again i like to serve this in a soup plate since the sauce has a broth consistency.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 87g | |
| Recipe makes 6 servings | |
| Calories 355 | |
| Calories from Fat 225 | 63% |
| Total Fat 25.57g | 32% |
| Saturated Fat 14.09g | 56% |
| Trans Fat 0.0g | |
| Cholesterol 63mg | 21% |
| Sodium 435mg | 18% |
| Potassium 97mg | 3% |
| Total Carbs 21.49g | 6% |
| Dietary Fiber 1.5g | 5% |
| Sugars 2.77g | 2% |
| Protein 10.36g | 17% |
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