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Hot Stuffed Mozzarella Tomatoes
These easy to make, delicious twist on the traditional tomato and mozzarella salad, are
perfect for a starter or side dish. They’re light and nutritious. You can also stick
them in the fridge and keep for lunch the next day.
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Ingredients
Serves 4
4 large beef tomatoes
3 large mozzarella balls (or why not try goats cheese for a change)
Salt flakes and pepper
For the pesto
You can use pesto from a jar or freshly made from the deli, but it's pretty easy to
make. So if you have a blender, why not give it a whirl! Just stick all the ingredients
together and blend.
Fresh basil
Olive oil
Pine nuts
Fresh Parmesan cheese grated
1. Slice the top off the tomatoes and scoop out the insides.
2. Add a blob of pesto and stuff with chopped pieces of cheese, top with
another blob of pesto and replace the tomatoe lids on top.
3. Sprinkle with salt and pepper and stick in a hot oven for about 15 minutes until the
tomatoes have gone soft and the cheese is melted and oozing out. Serve with a spring
of fresh basil - delicious!
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