John Myers
Vegetables: Tomatoes Filled with Mozzarella Cream
The perfect vegetables: tomatoes filled with mozzarella cream recipe with a picture and simple step-by-step instructions.
- 10 piece Vine tomatoes, small
- 1 tablespoon Extra virgin olive oil
- 1 teaspoon Balsamic vinegar dark
- 0,5 teaspoon Sugar
- 1 pinch Black pepper from the mill
- 1 pinch Salt
- 1 piece Mozzarella
- 2 tablespoon Cream 10% fat
- 1 pinch Black pepper from the mill
- 1 pinch Salt
- 3 stem Basil, fresh
- Cap the tomatoes and use a small spoon to pull out the “innards” (do not throw them away, they will continue to be used, e.g. for dressing or tomato sauces or soups)
- Make a dressing from olive oil, vinegar, pepper and salt and add a small teaspoon of each to the hollowed out tomatoes. Let it sit for 30 minutes.
- Clean the basil and chop up to 10 small leaves for garnish.
- Put the mozzarella, cream, salt and pepper in a tall container and puree with the blender. Stir in the chopped basil.
- Now fill the tomatoes with this mixture and garnish with a basil leaf.
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