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
-
20 minSmall dishWhite bread, Brown bread, herbal cream cheese, smoked chicken fillet (meat products), chives, roasted peppers, cherry / Christmas,star toast with chicken and herb cheese -
65 minAppetizerpotato, garden peas, sunflower oil, onion, cumin (djinten), garlic, fresh ginger, Red pepper, fresh coriander, garam masala, flour, puff pastry, egg,samosas with potato and garden peas -
20 minAppetizereggplant, salt, Mozzarella, cherry / kersto, olive oil, Pesto, fricandeau, freshly ground pepper, chopped basil,carpaccio of eggplant -
35 minAppetizerripe tomato, onion, garlic, cucumber, old white bread, green pepper, yellow bell pepper, tomato juice, White wine vinegar, traditional olive oil, granulated sugar,Spanish Gazpacho
Nutrition
450Calories
Sodium0% DV1.5g
Fat51% DV33g
Protein34% DV17g
Carbs6% DV19g
Fiber16% DV4g
Loved it