Basil cream with tomato sauce and Parmesan crackers

Ingredients for 12 servings:

• 1 pot of basil
• 10 ml olive oil
• 1 garlic clove(s)
• 1 cup sour cream
• 1 cup crème fraîche
• salt and pepper
• 500 ml tomatoes, pureed
• 1 shallot(s)
• 1 shot of white wine
• 50 ml vegetable stock
• 1 rosemary sprig(s)
• 2 sprigs of thyme
• Olive oil for frying
• 100 g Parmesan

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 15 minutes

First, for the tomato sauce, peel the shallot and sauté it in olive oil. Deglaze the shallot with the white wine, add the passata and vegetable stock, and bring to a boil. Finely chop the herbs and add them. Blend everything together and refrigerate for 30 minutes to cool. For the basil cream, pick the basil leaves and blend them finely with the olive oil and the peeled garlic clove. Place the sour cream and crème fraîche in a bowl, season with salt and pepper, add the basil, and mix everything well. For the Parmesan crackers, preheat the oven to 180°C, finely grate the Parmesan and spread it in a circle on a baking sheet lined with baking paper. Bake the Parmesan circles for about 5-8 minutes. First, fill a small glass with the basil cream, spread the tomato sauce over the basil cream, and place a Parmesan cracker on top.