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
-
40 minAppetizeronion, winter carrot, fresh parsley, traditional olive oil, granulated sugar, tomato cubes, broth with beef, herbal bag for meat broth, water, minced beef,tomato soup with meatballs -
15 minAppetizeralmond shavings, butter, shallots, mixed radicchio salad, chicken stock tablets, creme fraiche,salad soup with radicchio and almonds -
30 minSmall dishmussel, bay leaf, thyme, onion, garlic, White bread, fresh parsley, fresh thyme, Parmesan cheese, butter,crusty gratin mussels -
40 minLunchzucchini, flour, egg, shallot, dried oregano, garlic, olive oil, old cheese, Greek yoghurt, grated horseradish, arugula,zucchini pancakes with horseradish dip
Nutrition
450Calories
Sodium0% DV1.5g
Fat51% DV33g
Protein34% DV17g
Carbs6% DV19g
Fiber16% DV4g
Loved it