Tomato Carpaccio with Mozzarella and Basil Pesto

(about 25 min):

Rinse basil well, drain, cut a little bit without stems and whisk finely in a hand mixer with pine nuts, Parmesan cheese, olive oil and peeled garlic cut into small pieces. Then place in a large enough bowl and season with salt and pepper.

Clean the tomatoes, dry them and cut out the house. Cut into narrow slices, place on a flat plate. Arrange mozzarella balls in the middle, cover with pesto. Season the tomatoes with pepper mill, drizzle with balsamic syrup, garnish with basil croquettes. Cut bread into slices, toast on both sides in hot chili oil – add.

Our tip: It is best to use fresh herbs for a particularly good aroma!

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