Caprese cherry tomatoes 🍅

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By

@delirec

View in original language

(Português)

20 min(s)

10 servings

Ingredients

• Cherry tomato | 500 g
• Ricotta | 1 unit(s)
• Yogurt | 1 unit(s)
• Basil | 2 unit(s)
• Olive oil | 200 ml
• Garlic | 1 unit(s)
• Cashew nuts | 50 g
• Black pepper |  to taste
• Salt |  to taste
• Nutmeg |  to taste

Recipe

1. Whip the cream with the ricotta, yogurt, salt, black pepper and nutmeg in a blender.
2. Clean, cut the tomatoes in half and remove the seeds
3. The idea is to turn the tomatoes into a shell to fill with the ricotta cream
4. Sanitize the basil sauces and reserve the smallest and most beautiful ones for finishing, leave them in a bowl with ice water
5. In a blender, beat the rest of the basil with the garlic (without core), olive oil until covered, salt, black pepper and cashew nuts
6. Don't beat for too long as basil can darken!
7. Place the ricotta cream in a piping bag or use a small spoon to stuff the tomatoes
8. Finish with a touch of pesto, the little basil and it's ready!
9. You can serve with the tomatoes attached to a stick for your guests to pick up more easily.

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