Hasselback tomatoes with tomato pesto
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
25 minAppetizerBroccoli, olive oil, shallot, potato, vegetable stock cube, creme fraiche, Kaiser roll,broccoli soup in a bun
20 minAppetizerlettuce, cucumber, green pepper, garlic, forest outing, white bread with crust, fresh basil, chicken or vegetable stock,green cucumber gazpacho
25 minAppetizerzucchini, olive oil, garlic, Italian spices, meat tomato, pine nuts, frozen puff pastry, soft goat cheese, butter,courgette pie with goat's cheese
20 minAppetizerturkey fillet, medium-sized onion, garlic, fresh snow peas, bunch onion, sunflower oil, water, chicken broth tablet, medium sized egg, mie, ketjapmarinademanis, sambal oelek,noodle soup