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Pesto & Mozzarella Stuffed Tomatoes

Pudding Pie Cookery School Stuffed Tomatoes

A nice light starter, quick to make and tastes fantastic!

Ingredients serves 4

8 ripe tomatoes
100g mozzarella, finely chopped
4 tbsp Mascarpone
2 tbsp chopped basil
4 tbsp pesto (plus extra for drizzling)
Salt and black pepper
Juice of ½ lemon (optional)
1 garlic clove, finely chopped
Olive oil

Method

•    Cut a very small piece off the bottom of the tomato to let it stand on its own, then cut the top off and scoop out the insides. Discard the insides.
•    Mix the Mascarpone with the mozzarella, garlic, basil, the pesto and a little salt and pepper (and lemon juice).
•    Taste and add more seasoning if required.
•    Fill the tomatoes.
•    Either serve hot or cold.
•    Place on an oven tray and drizzle with olive oil.
•    Place in a preheated oven of 180 degrees Celsius for about 7-10 minutes.
•    Serve with a little side salad and some dressing.

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