Delicious roasted tomato cream with mozzarella, perfect as a main course or appetizer.
Wash the cherry tomatoes, dry them, and cut them in half lengthwise.
Place a sheet of aluminum foil on a baking tray, cover it with parchment paper, and arrange the cherry tomatoes cut side up.
Drizzle with olive oil and a little salt, add paprika and plenty of dried oregano.
Bake in a preheated static oven at 220°C for 40 minutes.
Transfer the tomatoes to the cup of an immersion blender and let them cool slightly.
Blend and add 100 g of mozzarella pearls, blend again until you obtain a smooth cream.
Cut the bread into regular cubes and season with paprika, pepper, and salt.
Heat a tablespoon of oil in a non-stick pan, add the bread cubes and let them brown.
Divide the tomato cream into bowls, garnish with mozzarella, croutons, and fresh basil. Finish with oil, paprika, and pepper.
The roasted tomato and mozzarella cream will keep perfectly for a couple of days if stored in the refrigerator in an airtight container.
You can serve it hot or at room temperature. Perfect accompanied by toasted bread slices.
Italia
| Energy (kcal) | 201.55 |
| Carbohydrates (g) | 34.7 |
| of which Sugars (g) | 2.58 |
| Fat (g) | 3.17 |
| of which Saturates (g) | 1.08 |
| Protein (g) | 8 |
| Fiber (g) | 5.43 |
| Sale (g) | 0.44 |
