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Bean salad for the winter
Pine nut breaded mozzarella with pesto sauce, tomato tartare and arugula
This is an unusual snack, hearty and tasty. She likes even children.
How to cook Pine nut breaded mozzarella with pesto sauce, tomato tartare and arugula
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.
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