Poached Mozzarella In Tomato Broth

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 4 slices french bread, brushed with oil on both sides (3/4-inch thick)
• 1/2 cup onion, sliced thin
• 1/3 cup sliced mushrooms
• 1 -2 teaspoon garlic, minced
• 2 pinches red pepper flakes (or more, if needed)
• 1 -2 tablespoon olive oil
• 1/2 cup dry wine
• 2 cups tomatoes, chopped
• 1 1/4 cups vegetable broth
• 2 tablespoons red wine vinegar
• 3 tablespoons thinly sliced fresh basil or 3 tablespoons italian seasoning
• 3 tablespoons chopped fresh parsley
• 1 pinch oregano (optional)
• lemon juice
• olive oil
• salt, to taste
• fresh ground black pepper, to taste
• 4 slices fresh mozzarella cheese (1/2-inch thick)

Recipe

• 1 preheat broiler to high.
• 2 toast bread on both sides under broiler; set aside.
• 3 saute onion, mushrooms, garlic, and pepper flakes in oil over medium-high heat in a saucepan until onion softens, 5 minutes.
• 4 deglaze with wine; simmer until nearly evaporated, 3–5 minutes.
• 5 add tomatoes, broth, and vinegar; simmer until tomatoes break down, 8–10 minute
• 6 reduce heat to medium.
• 7 toss herbs with lemon juice, oil, salt, and pepper while broth simmers.
• 8 add cheese to broth and gently cook until it’s soft and a little gooey, 2–3 minutes.
• 9 to serve, arrange a slice of toasted bread in each of four shallow bowls or plates.
• 10 carefully lift a slice of mozzarella from the broth and place on the bread.
• 11 drizzle more broth around, top with some herb mixture, and finish with more olive oil, salt, and pepper.
• 12 serve immediately.
• 13 **have some extra bread hunks ready to help sop up the broth.
• 14 enjoy!