John Myers
Contents
show
Mini Mozzarella in Cocktail Tomato with Pesto
The perfect mini mozzarella in cocktail tomato with pesto recipe with a picture and simple step-by-step instructions.
- 25 piece Cocktail tomatoes
- 25 piece Mozzarella minis
- 500 g Arugula
- 50 g Pine nuts fresh
- 150 g Parmesame cheese in one piece
- Olive oil
- Sea salt from the mill
- Pepper from the grinder
- Garlic fresh
Rocket pesto
- Wash and dry the rocket thoroughly. I only roast the pine nuts very briefly so that they are light brown. Finely grate the Parmesan and chop the garlic (amount to taste), I’ll use 4 cloves. Put the rocket in a high bowl and add a large sip of olive oil, the pine nuts and the Parmesan. Now puree everything finely with the magic wand or in a blender with a chopping knife. Add olive oil over and over again depending on the suppleness. Season to taste with salt and pepper. Now fill everything in a glass that has been boiled with hot water and add a little olive oil to finish. The pesto will keep in the fridge for 4-6 weeks.
Prepare tomatoes
- Wash the cocktail tomatoes and cut off the top lid and cut very little from below for a better stand. Hollow out the tomato and let it drip off briefly on a kitchen towel. Drain the mozzarella and drain in the sieve.
Mozzarella kisses tomato in the meadow ….
- Now you put a little pesto in each tomato and then a mini mozzarella as a topping, a generous dollop of pesto on top. When I prepared the tomatoes for the second time, I had put the little hat with the green stem on it, and it looked even prettier than in the picture.
- Make sure that when you snack on the pesto, you don’t put the spoon into the glass that was already in your mouth … so the pesto will last longer.
Facebook Comments