Pine nut breaded mozzarella with pesto sauce, tomato tartare and arugula
This is an unusual snack, hearty and tasty. She likes even children.
Ingredients
- mozzarella - 125 g
- pine nuts - 10 g
- ciabatta pulp - 15 g
- pesto sauce - 30 g
- micrograss - for decoration
- arugula - 10 g
- tomatoes - 70 g
- salt - to taste
- olive oil - to taste
Cooking
Step 1
Bring the ciabatta flesh to a crispy state in a frying pan. Peel the tomato, cut into cubes, season with salt and olive oil.
Step 2
Punch pine nuts and ciabatta in a blender into very fine crumbs.
Step 3
Mix the pine nuts, two thirds of the pesto and croutons, and roll the mozzarella in the resulting mixture.
Step 4
Arrange tomatoes, remaining pesto, arugula and mozzarella on a plate. Decorate the dish with microherbs.