Mozzarella with crumb of pine nuts and tomato jam

Preheat the oven to 160 ° C. Halve the tomatoes for the tomato jam and place them with the cutting edge upwards on a baking sheet covered with parchment paper.

Sprinkle with pepper and oil. Roast about 30 minutes in the middle of the oven.

Take out of the oven and put in a bowl. Add the oil and scoop. Allow to cool.

In the meantime, heat a frying pan without oil or butter and toast the pine nuts in 3 min. Until golden brown. Cool for 30 minutes on a plate.

Chop the pine nuts coarsely. Dab the mozzarella dry with kitchen paper. Stir the hazelnut paste with a fork and put it in a bowl.

Roll the mozzarella first through the pasta and then through the pine nuts.

Remove the leaves of the basil and the chervil. For the herb salad, mix the rocket, basil and chervil over a flat dish.

Divide the mozzarella balls and 3 tbsp tomato jam over them. Serve the rest of the tomato jam separately.