Roasted tomatoes with mozzarella

Ingredients for 4 servings:

• ½ bunch basil
• 2 tbsp pine nuts
• ½ lemon(s), thinly grated peel
• 50 ml vegetable stock
• 1 tbsp vinegar (white wine vinegar)
• 4 tbsp olive oil
• Salt and pepper from the mill
• 60 g breadcrumbs
• 2 garlic cloves
• 4 m.-large tomato(s), fleshy
• 2 balls of mozzarella
• 1 tbsp olive oil for frying

Instructions

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

Pluck the basil leaves from the branches and finely chop them, as well as the pine nuts. Blend both together with the grated lemon zest, stock, vinegar, and olive oil until smooth. Season the paste with a little salt and pepper. Place the breadcrumbs in a deep dish, add the garlic cloves, and mix well. Thinly trim the ends of each tomato; they will not be used in this dish. Cut each tomato into 4 equal-thick slices, season both sides with salt and pepper, and coat in the breadcrumbs, pressing lightly. Cut the 2 mozzarella slices into 8 slices each. Heat the olive oil in a non-stick frying pan and fry the tomatoes briefly but vigorously, about 2 minutes on each side. Arrange the fried tomatoes next to each other on a plate, top each with a slice of mozzarella and spread with the basil paste. Garnish each with a basil leaf and serve immediately. Serve with a green salad and olive bread, for example. Also suitable as a starter, makes 8 servings.