Tomato mozzarella revisited with pesto
Recipe by Lynoucha's Kitchen
Fresh and indulgent starter made with white tomatoes, creamy mozzarella and homemade pesto. Ideal for a summer aperitif or a light starter. The preparation includes a green pesto, a mozzarella cream and peeled tomatoes, all layered and served with arugula and a drizzle of balsamic vinegar.
EasyItalianServes 4
Printable version with shopping checklist
Source Video
2h 35m
Prep
3m
Cook
19m
Cleanup
2h 57m
Total
Cost Breakdown
Total cost:$17.07
Per serving:$4.27
Critical Success Points
- • Blanch the tomatoes exactly 1 minute to ease peeling without cooking them.
- • Season the tomato flesh before assembling to prevent it from releasing too much water.
- • Let it chill for at least 2 hours so the layers set.
Safety Warnings
- • Be careful of boiling water splashes when blanching the tomatoes.
- • Use the knife carefully when cutting the tomatoes.
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