Pesto & Mozzarella Stuffed Tomatoes September 29, 2009 11:00

Pudding Pie Cookery School Stuffed Tomatoes A nice light starter, quick to make and tastes fantastic! Ingredients serves 4 8 ripe tomatoes 100g mozzarella, finely chopped 4 tbsp Mascarpone 2 tbsp chopped basil 4 tbsp pesto (plus extra for drizzling) Salt and black pepper Juice of ½ lemon (optional) 1 garlic clove, finely chopped Olive oil Method •    Cut a very small piece off the bottom of the tomato to let it stand on its own, then cut the top off and scoop out the insides. Discard the insides. •    Mix the Mascarpone with the mozzarella, garlic, basil, the pesto and a little salt and pepper (and lemon juice). •    Taste and add more seasoning if required. •    Fill the tomatoes. •    Either serve hot or cold. •    Place on an oven tray and drizzle with olive oil. •    Place in a preheated oven of 180 degrees Celsius for about 7-10 minutes. •    Serve with a little side salad and some dressing.