mozzarella in tomato broth on toast

ThePretentiousChef avatar
By Andy Anderson !
from Wichita, KS

This is like a quick mini pizza, and with the combination of the tomato broth, and the gooey mozzarella cheese, these babies are a definite crowd pleaser. They’re relatively quick to make, and great for a light lunch, out on the porch, along with a small side salad. So you ready… Let’s go into the kitchen.

serves 4
prep time 15 Min
cook time 20 Min
method Stove Top

Ingredients For mozzarella in tomato broth on toast

  • FOR THE TOMATO BROTH
  • 2 Tbsp
    olive oil, extra virgin
  • 4 oz
    italian sausage, mild, ground (optional)
  • 1/4 c
    yellow onion, finely diced
  • 1 clove
    garlic minced
  • 1 pinch
    cayenne pepper, or more, to taste
  • 1/4 c
    white wine, dry
  • 14 oz
    diced tomatoes, such as hunts (or blanched, peeled, and diced fresh plum tomatoes, 2 to 3 depending on size)
  • 1 c
    chicken stock, freshly made, if possible
  • 1 Tbsp
    red wine vinegar
  • 1 Tbsp
    lemon juice, freshly squeezed
  • 1/4 tsp
    kosher salt, or to taste
  • 1/8 tsp
    freshly ground black pepper, or to taste
  • FINISHING THE DISH
  • 4 slice
    french bread, 1/2 inch thick
  • 4 slice
    fresh mozzarella, about 1/2 inch thick
  • parmesan cheese, to garnish

How To Make mozzarella in tomato broth on toast

  • 1
    Chef’s Note: Although this is not a very difficult recipe, the production of the tomato broth is the most time-consuming part. If you have a particular favorite pizza or tomato sauce of your own (even if it’s canned), you could substitute it here. However, I would recommend that you try this particular tomato broth, at least once… It’s pretty good.
  • 2
    Gather all your ingredients
  • 3
    MAKING THE SAUCE
  • 4
    Put the olive oil into a sauté pan, over medium-high heat.
  • 5
    Chef's Note: If using the Italian sausage, reduce the olive oil to 1 tablespoon.
  • 6
    When it begins to shimmer, add the ground Italian sausage, the onion, the garlic, the cayenne, and then sauté for about 5 minutes, or until onions soften. Do not let the onions brown.
  • 7
    Add the wine, to deglaze the pan, and then reduce the heat to a simmer.
  • 8
    Allow it to simmer until the wine is mostly evaporated, about 3 to 5 minutes.
  • 9
    Chef’s Note: Keep an eye on the pan, and don’t let it go dry.
  • 10
    Add the tomatoes, the chicken broth, plus the red wine vinegar.
  • 11
    Bring to the boil, and then reduce, and continue to simmer for an additional 15 minutes, stirring occasionally. The tomatoes should now be broken up into the sauce.
  • 12
    Add the salt, pepper, and lemon juice, and continue to simmer for 3 minutes.
  • 13
    FINISHING THE DISH
  • 14
    While the broth is simmering, brush some olive oil on both sides of the French bread, and place under the broiler for a few minutes on each side until nice and brown.
  • 15
    Add the mozzarella slices to the tomato broth, and let them sit until softened, about 3 to 4 minutes.
  • 16
    Chef’s Note: Traditional mozzarella is made from water buffalo milk, and its flavor is highly prized. It’s sold at most grocery stores, so give it a try, if you can. In addition, it’s not made from American buffalos; they’re water buffalos, raised mostly in Southern Italy. The best is designated: Mozzarella di bufala campana.
  • 17
    Place the bread on four individual plates, and carefully lift one of the slices of mozzarella from the pan to the bread. Repeat for the other three bread slices.
  • 18
    Drizzle more of the tomato broth around, and on the bread, and sprinkle with some fresh Parmesan cheese.
  • 19
    Chef’s note: At this point you could add some herbs, such as: oregano, or basil.
  • 20
    Keep the faith, and keep cooking.
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