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AMOUSE BOUCHE WITH TOMATO, RICOTTA AND PESTO

recept amuse met tomaat ricotta en pestoIngredients:

  • 200 g ricotta
  • 4 tomatoes
  • 15 g fresh basil
  • 25 g Parmesan
  • clove of garlic
  • 25 g pine nuts
  • 1 shallot
  • olive oil
  • salt and pepper

 

Preparation:

First make the pesto by grinding the pine nuts, basil, garlic and grated Parmesan finely. Add a good dash of olive oil to the mixture. Season with salt and pepper.

Season the ricotta with olive oil, pepper and salt.

Place a pan of water over the heat and bring to the boil. Place the tomatoes in the water briefly, then rinse them with cold water. Peel the tomatoes and remove the seeds. Cut the tomatoes into small cubes.

Set out some bowls or glasses and first add a layer of the homemade pesto. Then spoon in a layer of ricotta. Finally, arrange the diced tomato on top and season with salt and pepper.

Lots of love and have a nice day, see you soon! Daphne
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