Italian-style stuffed tomatoes

Ingredients for 4 servings:

• 8 m.-large tomato(s)
• 8 slices of Parma ham (alternatively smoked ham)
• ¼ pack of arugula
• 50 g pine nuts
• 1 piece(s) Parmesan, walnut-sized
• 6 tbsp balsamic vinegar
• 1 tsp honey
• 1 tsp mustard
• 1 tbsp olive oil
• n. B. croutons, (croustinis)
• some salt and pepper
• possibly oil
• possibly balsamic vinegar
• possibly grated Parmesan

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Mediterranean with Parma ham, arugula, pine nuts and Parmesan in balsamic sauce

Finely chop the arugula and Parma ham, and grate freshly the Parmesan cheese. Heat olive oil with a little salt in a pan and toast the pine nuts until golden brown. Reduce the balsamic vinegar in another pan by half, then stir in the honey and mustard. Mix the pine nuts with the balsamic sauce and season with a little pepper. Let cool. Then mix well with the arugula, Parma ham, and Parmesan cheese, and season to taste. Cut a circular cut into the tops of the tomatoes and carefully scrape out the flesh with a teaspoon. Gradually fill with the prepared filling, pressing down firmly (be careful not to tear the tomatoes). Press the croustinis into the tomato openings to seal them. Use any leftover arugula as a base. Drizzle with a little olive oil and balsamic vinegar and season. Sprinkle with grated Parmesan cheese and croustinis, then arrange the stuffed tomatoes on top. Tastes very good even without ham and is then suitable for vegetarians