Cherry tomatoes filled with bagna cauda

Name: cherry tomatoes filled with bagna cauda
Cook time: 20 min
Total time: 20 min
Yield: 20
Cuisine: French
Ingredients: 5 cloves garlic; 1,5 dl milk; 20 Cherry tomatoes approx. 1 tray of 250 g; 1 tin can anchovy fillets 48 g; 1 tablespoon olive oil; 1 tablespoon walnut oil; 10 g butter; 20 little Croutons bag

A tasty French recipe. The appetizer contains the following ingredients: fish, garlic, milk, cherry tomatoes (about 1 tray of 250 g), anchovy fillets (48 g), olive oil, walnut oil, butter and croutons (bag).

Ingredients

Kitchen Stuff

food processor
paper towel

Directions

Peel garlic. Bring milk to the boil and gently cook garlic cloves for about 8 minutes. Meanwhile cherryto wash and cut off with sharp blade caps. To hollow out and allow to drain on kitchen paper.
Mash garlic, milk and anchovies in a food processor. Heat mixture in saucepan. Add olive and walnut oil and butter. Anchovy sauce gently simmer for about 3 minutes until smooth, lightly bound sauce. Season with freshly ground pepper. Fill the Kersto with warm anchovy sauce. Croutons on it. To serve both hot and cold.