A fresh tomato-stuffed puff, with a thick piece of mozzarella and a drizzle of pesto is an excellent treat and a fantastic treat.

TOMATO MOZARELLA PUFF

Components

1 big tomato
200 grams fresh mozzarella cheese
8 puff pastry squares
1 cup balsamic vinegar
1/3 cup sugar
Salt to taste
Squashed black peppercorns to taste
Dried oregano to sprinkle
1 cup fresh basil leaves
2 tablespoons pine nuts
3 garlic cloves
1 tbsp lemon juice
2 tablespoons parmesan cheese powder
1/4 cup mayo

Method

1. Preheat oven at 200ºC.
2. Heat a shallow nonstick pan. Include balsamic vinegar, sugar and cook on medium heat till sugar melts and mix thickens.
3. Thickly piece tomatoes and mozzarella cheese.
4. To make 1 portion, take 2 puff pastry squares and eliminate a smaller square from 1 puff pastry square. Apply water on the edges and place the cut part over other puff pastry square.
5. Place a tomato roundel in each dent, sprinkle salt, crushed black peppercorns and dried oregano on tomato.
6. Arrange the squares on a baking tray and bake for 10-12 minutes. Permit to cool.
7. For lemon basil spread, transfer the basil leaves in a mill jar. Include pine nuts, garlic, salt, lemon juice, parmesan cheese powder, crushed black peppercorns, mayonnaise and grind to a great paste.
8. Location a roundel of mozzarella cheese on the baked squares and drizzle balsamic reduction on top.
9. Drizzle the pesto spread on top and serve.

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