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Baked Mozzarella with Pesto Tomatoes

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Baked Mozzarella with Pesto Tomatoes

The perfect baked mozzarella with pesto tomatoes recipe with a picture and simple step-by-step instructions.

  • 6 Medium tomatoes
  • Salt pepper
  • Green pesto (e.g. pesto genovese)
  • 1 Egg
  • 60 g Breadcrumbs
  • 4 Bullets Mozzarella
  • 2 tbsp Rapeseed oil
  • Basil leaves
  1. Wash tomatoes and cut into 3 mm thick slices.
  2. Distribute the tomato slices in a circle on 2 plates.
  3. Grind with salt and pepper.
  4. Drizzle with green pesto.
  5. Whisk the egg in a deep plate.
  6. Place breadcrumbs on a flat plate.
  7. Turn the mozzarella balls briefly in the egg, then turn them all around in the breadcrumbs.
  8. Heat the oil in a pan and fry the mozzarella balls on each side for 1 – 2 minutes until golden brown.
  9. Remove and drain on paper towels.
  10. Arrange the mozzarella on the tomatoes and cut halfway slightly if necessary.
  11. Rinse the basil, shake dry and garnish the mozzarella with it.
Dinner
European
baked mozzarella with pesto tomatoes

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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