Filter
Reset
Sort ByRelevance
Ticat1
Hasselback tomatoes with tomato pesto
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Roast the pine nuts in a dry, hot frying pan.
-
Mix the pine nuts, sundried to, olive oil and balsamic vinegar in a food processor into a pesto and season with salt and pepper.
-
Cut the beef tomatoes at the top several times, but not completely. Insert a slice of mozzarella and a leaf of basil into each notch.
-
Serve directly with the tomato pesto.
Blogs that might be interesting
-
15 minAppetizerraw ham, raw ham, cream pâté, apple compote, white raisin, fresh thyme, peanut oil, thyme, pouring syrup,crispy pâté package with hot apple-tiger salsa -
130 minAppetizerbavette roulade, peeled unsalted pistachio nuts, arugula, Pecorino Romano, cremaceto classico,bavette tagliata with pecorino romano and pistachio -
15 minSmall disheggplant, sunflower oil, peanut oil, mixed mushrooms, garlic, arugula, Red onion, old cheese, balsamic vinegar, mustard, walnut oil, olive oil,arugula salad with eggplant and fried mushrooms -
30 minLunchsunflower oil, onion, garlic, tomato paste, ginger powder (djahé), chicken bouillon, Apple sauce, tomato cubes, sugar, egg, cornstarch, bean sprouts, spring / forest onion,sweet and sour chinese tomato soup
Nutrition
450Calories
Sodium0% DV1.5g
Fat51% DV33g
Protein34% DV17g
Carbs6% DV19g
Fiber16% DV4g
Loved it