John Myers
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Mediterranean Variations and Tomato-mozzarella Skewers-amuse-gueule
The perfect mediterranean variations and tomato-mozzarella skewers-amuse-gueule recipe with a picture and simple step-by-step instructions.
Tomato mozzarella skewers amuse gueule
- 15 piece Cherry tomatoes
- 15 piece Mini mozzarella balls
- 15 piece Basil leaves
- 50 ml Balsamic vinegar
- 15 piece Toothpick
- 400 g Mushrooms brown
- 2 piece Clove of garlic
- 1 piece Rosemary sprig
- 1 tbsp Balsamic vinegar
- 1 pinch Salt
- 0,5 bunch Parsely
- 200 g Parma ham slices
Mediterranean variations
- 15 piece King prawns
- 3 piece Garlic cloves
- 1 piece Chilli pepper
- 2 bunch Leaf parsley
- 3 tbsp Olive oil
- 20 g Salt
- 20 g Pepper
- 10 piece Scallops
- 400 ml Fish stock
- 50 ml Cream
- 30 g Flour butter
- 5 piece Tomato
- 100 g Sardines canned in oil
- 20 g Black olives
- 1 piece Onion
- 2 piece Spring onions fresh
- 4 tbsp Olive oil
- 4 tbsp Breadcrumbs
- 40 g Parmesan cheese
- 1 tbsp Lemon juice
Tomato / mozzarella skewers
- Using a toothpick, skewer mozzarella balls, basil leaf and cherry tomato in the order and then add a brush stroke of balsamic vinegar to the mozzarella balls.
- Clean the donuts, finely dice the garlic. Heat the olive oil, fry the garlic and rosemary briefly, add the mushrooms and fry for about 15 minutes over a medium heat. Season to taste with balsamic vinegar and salt and allow to cool. Garnish with chopped flat-leaf parsley.
Mediterranean variations
- Heat the olive oil in the pan, add the prawns to the pan, add the spices and cook for around 2 minutes on each side. Finally add the parsley (chopped).
- Heat the olive oil in the pan, add the scallops to the pan, season and cook for around 3 minutes on each side.
- Put the crustacean paste and fish stock as well as cream in a small saucepan, pepper and bring to the boil while stirring, simmer for at least 20 minutes and bind with the flour butter before serving.
- Preheat the oven to 180 degrees (top / bottom heat). Wash tomatoes and cut off the lids. Remove the inside of the tomatoes with a spoon, remove the seeds and cut the rest into small pieces. Turn the tomatoes over and drain. Drain the sardines and chop them up, dice the olives, chop the parsley, peel the onion and garlic and chop finely. Finely chop the chilli and spring onion. Heat 1 tablespoon of olive oil in a pan, sauté the onion, garlic, spring onion and chilli in it. Mix in the tomato pulp and parsley, let it simmer without the lid for about 5 minutes over a medium heat. Stir in olives and sardines. Remove the pan from the heat, let it cool down a bit, then mix in the breadcrumbs, cheese, lemon juice, add salt and pepper and pour everything into the tomatoes. Place the tomatoes side by side in an ovenproof dish, drizzle the remaining oil over the filled tomatoes. Bake the tomatoes on the middle rack for about 30 minutes so that the crumb mixture can turn brown.
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