{"id":14901,"date":"2024-10-01T11:20:12","date_gmt":"2024-10-01T11:20:12","guid":{"rendered":"https:\/\/nobili.sviluppo.spherica.it\/mozzarella-and-basil-bread-cups\/"},"modified":"2024-10-01T11:20:12","modified_gmt":"2024-10-01T11:20:12","slug":"mozzarella-and-basil-bread-cups","status":"publish","type":"post","link":"https:\/\/nobili.sviluppo.spherica.it\/en\/mozzarella-and-basil-bread-cups\/","title":{"rendered":"Mozzarella and Basil Bread Cups"},"content":{"rendered":"

The bread<\/span> cups<\/span> with pesto and mozzarella balls are a simple and tasty appetizer, perfect for starting a meal with a touch of freshness and flavor. The crunchiness of the toasted bread pairs perfectly with the creaminess of the pesto and the delicate taste of the mozzarella balls, all enriched by the aroma of fresh herbs. Ideal for an aperitif or buffet, these cups are easy to prepare and ready in minutes.<\/span><\/p>\n

We made this recipe on the <\/span>TV7 Gold<\/span> show: <\/span>Two Chats in the Kitchen<\/span>. <\/span>
\n<\/span>
\n<\/span>Ingredients<\/span><\/strong><\/p>\n

\u2022 <\/span>150 g of pre-cooked polenta cornmeal<\/span>; <\/span> <\/div>\n
\u2022 <\/span>W<\/span>ater as needed<\/span>;<\/span><\/div>\n
\u2022 <\/span>S<\/span>alt<\/span>;<\/span><\/div>\n
\u2022 <\/span>O<\/span>ne tablespoon of oil<\/span>; <\/span> <\/div>\n
\u2022 <\/span>100 g of cherry <\/span>t<\/span>omatoes<\/span>; <\/span> <\/div>\n
\u2022 <\/span>O<\/span>ne head of garlic<\/span>;<\/span><\/div>\n
\u2022 <\/span>C<\/span>oarse salt<\/span>;<\/span><\/div>\n
\u2022 <\/span>E<\/span>xtra virgin olive oil<\/span>;<\/span><\/div>\n
\u2022 <\/span>F<\/span>resh basil<\/span>;<\/span><\/div>\n
\n

\u2022 <\/span>M<\/span>ozzarella bocconcino<\/span> Nobili;<\/span><\/p>\n<\/div>\n

Preparation<\/span><\/strong><\/p>\n

With the help of <\/span>a pastry cutter, cut circles from the slices of bread. Place the bread circles in a muffin tin, pressing them gently to form cups. <\/span>Then, i<\/span>n a small saucepan, melt the butter over low heat and add the finely chopped herbs. Generously brush the bread cups with the aromatic butter and toast them in a preheated oven at 180\u00b0C for a few minutes, until they are golden and crispy.<\/span><\/p>\n

Once toasted, add a teaspoon of basil pesto to each cup and place a few halved mozzarella balls on top. Bake again until the mozzarella is melted and slightly golden. Remove from the oven and let cool slightly. Garnish each cup with a fresh basil leaf before serving. <\/span><\/p>\n

Enjoy your meal!<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

The bread cups with pesto and mozzarella balls are a simple and tasty appetizer, perfect for starting a meal with a touch of freshness and flavor. The crunchiness of the toasted bread pairs perfectly with the creaminess of the pesto and the delicate taste of the mozzarella balls, all enriched by the aroma of fresh herbs. Ideal for an aperitif or buffet, these cups are easy to prepare and ready in minutes. We made this recipe on the TV7 Gold show: Two Chats in the Kitchen. Ingredients \u2022 150 g of pre-cooked polenta cornmeal; \u2022 Water as needed; \u2022 Salt; \u2022 One tablespoon of oil; \u2022 100 g of cherry tomatoes; \u2022 One head of garlic; \u2022 Coarse salt; \u2022 Extra virgin olive oil; \u2022 Fresh basil; \u2022 Mozzarella bocconcino Nobili; Preparation With the help of a pastry cutter, cut circles from the slices of bread. Place the bread circles in a muffin tin, pressing them gently to form cups. Then, in a small saucepan, melt the butter over low heat and add the finely chopped herbs. Generously brush the bread cups with the aromatic butter and toast them in a preheated oven at 180\u00b0C for a few minutes, until they are golden and crispy. Once toasted, add a teaspoon of basil pesto to each cup and place a few halved mozzarella balls on top. Bake again until the mozzarella is melted and slightly golden. Remove from the oven and let cool slightly. Garnish each cup with a fresh basil leaf before serving. Enjoy your meal!<\/p>\n","protected":false},"author":2,"featured_media":14902,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[453,462,461,467,451,452],"tags":[608,475,471],"class_list":["post-14901","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-digustinobili-in-cucina","category-fastgood","category-functional","category-gourmet","category-news","category-tradizionale","tag-bread","tag-fior-di-latte","tag-nobili"],"acf":[],"_links":{"self":[{"href":"https:\/\/nobili.sviluppo.spherica.it\/en\/wp-json\/wp\/v2\/posts\/14901","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nobili.sviluppo.spherica.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nobili.sviluppo.spherica.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nobili.sviluppo.spherica.it\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/nobili.sviluppo.spherica.it\/en\/wp-json\/wp\/v2\/comments?post=14901"}],"version-history":[{"count":0,"href":"https:\/\/nobili.sviluppo.spherica.it\/en\/wp-json\/wp\/v2\/posts\/14901\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/nobili.sviluppo.spherica.it\/en\/wp-json\/wp\/v2\/media\/14902"}],"wp:attachment":[{"href":"https:\/\/nobili.sviluppo.spherica.it\/en\/wp-json\/wp\/v2\/media?parent=14901"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nobili.sviluppo.spherica.it\/en\/wp-json\/wp\/v2\/categories?post=14901"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nobili.sviluppo.spherica.it\/en\/wp-json\/wp\/v2\/tags?post=14901"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}