Poached Mozzarella in Tomato Broth

Ingredients

• 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 white wine
• 2 cups tomatoes, chopped
• 1 1/4 cups vegetable broth
• 2 tablespoons red wine vinegar
• 3 tablespoons thinly sliced fresh basil or 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)

Directions

1. 1

   Preheat broiler to High.

2. 2

   Toast bread on both sides under broiler; set aside.

3. 3

   Saute onion, mushrooms, garlic, and pepper flakes in oil over medium-high heat in a saucepan until onion softens, 5 minutes.

4. 4

   Deglaze with wine; simmer until nearly evaporated, 3–5 minutes.

5. 5

   Add tomatoes, broth, and vinegar; simmer until tomatoes break down, 8–10 minute

6. 6

   Reduce heat to medium.

7. 7

   Toss herbs with lemon juice, oil, salt, and pepper while broth simmers.

8. 8

   Add cheese to broth and gently cook until it’s soft and a little gooey, 2–3 minutes.

9. 9

   To serve, arrange a slice of toasted bread in each of four shallow bowls or plates.

10. 10

    Carefully lift a slice of mozzarella from the broth and place on the bread.

11. 11

    Drizzle more broth around, top with some herb mixture, and finish with more olive oil, salt, and pepper.

12. 12

    Serve immediately.

13. 13

    **Have some extra bread hunks ready to help sop up the broth.

14. 14

    ENJOY!