New Update
| Main ingredients | Tomato, Fresh mozzarella cheese, Puff pastry squares, Balsamic vinegar, Sugar, Dried oregano, Fresh basil leaves, Pine nuts, Garlic, Lemon, Parmesan cheese powder, Mayonnaise |
| Cuisine | Fusion |
| Course | Snack |
| Prep time | 15-20 minutes |
| Cook time | 15-20 minutes |
| Serve | 4 |
| Taste | Savoury |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 1 large tomato
- 200 grams fresh mozzarella cheese
- 8 puff pastry squares
- 1 cup balsamic vinegar
- ⅓ cup sugar
- Salt to taste
- Crushed black peppercorns to taste
- Dried oregano to sprinkle
- 1 cup fresh basil leaves
- 2 tablespoons pinenuts
- 3 garlic cloves
- 1 tablespoon lemon juice
- 2 tablespoons parmesan cheese powder
- ¼ cup mayonnaise
Method
- Preheat oven to 200º C.
- Heat a shallow non-stick pan, add balsamic vinegar and sugar and cook on medium heat till sugar dissolves and mixture thickens.
- Thickly slice tomatoes and mozzarella cheese.
- To make each portion, take 2 puff pastry squares and cut out a smaller square from the centre of one square. Brush water on one complete square and place the square with centre cut over it and press the edges.
- Place a tomato roundel in each centre, sprinkle salt, crushed black peppercorns and dried oregano over the tomato. Make three more squares similarly.
- Arrange the squares on a baking tray lined with parchment paper. Keep the tray in the preheated oven and bake for 10-12 minutes. Allow to cool.
- For lemon basil spread, put the basil leaves into a grinder jar, add pinenuts, garlic, salt, lemon juice, parmesan cheese powder, crushed black peppercorns and mayonnaise and grind to a fine paste.
- Place a roundel of mozzarella cheese on the baked squares and drizzle balsamic reduction on top through an icing bag.
- Take the pesto spread in another icing bag and drop dollops on top of all the squares and serve.
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