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Tomatoes and cream of mozzarella with Genoese pesto

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75 g mozzarella

1 spoonful fresh cream

2 spoonful basil flavoured oil

1 dl of 30% fat thick whipping cream

20 cherry tomatoes

5 petals of dried tomatoes

100 g of tomato flesh

Provençal basil pesto

salt for the salad and the pasta

freshly ground black Phu Quoc pepper

8 leaves of basil

Parmesan shavings


1. Mix the mozzarella, fresh cream and Basil-flavoured Oil together.

2. Whip the thick cream and add it delicately. Season with salt and pepper. Place in fridge in a single-use piping bag.

3. Cut off the tops of the cherry tomatoes and remove the flesh.

4. Season the flesh with salt  and pepper.

5. Put a small spoonful of Genoese Pesto into each tomato and then a small spoonful of tomato flesh. Finish with the mozzarella cream.

6. Cut the semi-dried tomatoes in 4 and spread the mozzarella cream on top.

7. Put the tops back on the stuffed tomatoes.

8. Put 1-2 teaspoons of Genoese Pesto on a plate, add the tomatoes and place basil leaves and parmesan on top of the tomatoes.

9. Season with salt and pepper and pour a little Basil-flavoured Oil over the dish.