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Caprese cherry tomatoes đ
đ§đ·Brazil
âąView in original language
(PortuguĂȘs)
20 min(s)
10 servings
DeliRec
@delirec- Ingredients
- Recipe
- Cherry tomato500 g
- Ricotta1 unit(s)
- Yogurt1 unit(s)
- Basil2 unit(s)
- Olive oil200 ml
- Garlic1 unit(s)
- Cashew nuts50 g
- Black pepper to taste
- Salt to taste
- Nutmeg to taste
- Whip the cream with the ricotta, yogurt, salt, black pepper and nutmeg in a blender.
- Clean, cut the tomatoes in half and remove the seeds
- The idea is to turn the tomatoes into a shell to fill with the ricotta cream
- Sanitize the basil sauces and reserve the smallest and most beautiful ones for finishing, leave them in a bowl with ice water
- In a blender, beat the rest of the basil with the garlic (without core), olive oil until covered, salt, black pepper and cashew nuts
- Don't beat for too long as basil can darken!
- Place the ricotta cream in a piping bag or use a small spoon to stuff the tomatoes
- Finish with a touch of pesto, the little basil and it's ready!
- You can serve with the tomatoes attached to a stick for your guests to pick up more easily.
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