Carpaccio of tomato with parmesan and pine nuts

Name: carpaccio of tomato with parmesan and pine nuts
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Italian
Ingredients: 0,5 toe garlic; 1 lemon cleaned up; 2 el extra virgin olive oil; 0,5 el balsamic vinegar; 1 tl liquid honey; 1 tl dijon mustard; 50 g pine nuts; 8 Tasty vine tomato; 75 g Parmigiano Reggiano; 3 twig fresh oregano

Carpaccio of tomato with balsamic vinegar, honey, mustard, pine nuts and Parmesan cheese.

Ingredients

Directions

Press the garlic. Halve the lemon. Grate the yellow skin of one half. Mix with oil, vinegar, honey and mustard.
Season with pepper and salt. Heat a frying pan without oil or butter and toast the pine nuts over medium heat until golden brown.
Let cool on a plate.
In the meantime cut the tomatoes into slices that are as thin as possible and spread them over a large dish.
Scrape the cheese into flinters.
Sprinkle the tomatoes with the dressing, divide the cheese and the pine nuts and garnish with leaves of oregano.