Pesto & Mozzarella 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.