Mascarpone-Stuffed Tomatoes
AppetizersHoliday Hors D'oeuvresHolidaysHors d'oeuvreHors d'oeuvresNo-Cook MealsTomatoesVegetables and gratinees
Ингредиенты
- 24 cherry tomatoes or 12 cocktail tomatoes
- 24 fresh basil baby leaves
- 8 oil-packed Kalamata olives, pitted, drained and chopped
- 2 teaspoons (10 ml) olive oil
- 1 teaspoon (5 ml) capers, rinsed, drained and chopped
- 1/2 teaspoon (2.5 ml) anchovy paste
- 1/4 cup (60 ml) mascarpone cheese
- 1/4 cup (60 ml) 35% cream
- Salt and pepper
Инструкция
- Cut off the tomato caps. Cut a thin slice at the base of the tomatoes so they can sit upright on the plate. Remove the flesh with a melon baller. Set aside.
