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Appetizer with tomatoes


I used dry basil, because my green basil bush ... has perished. I was really sorry! If you have green basil do not hesitate to use it.

Wash the tomatoes, cut a lid on them, then remove the core with a teaspoon and place in a heat-resistant dish.

The core you see what you do with it. Either eat it then on the spot :)) or put it in a jar in the fridge and use it for soup.

Each tomato is salted and peppered to taste and sprinkled with basil. Fill with the mozzarella pieces, halfway through, then break a quail egg on top.


Put the dish in the oven over medium heat, until the egg on top is ready.

They are served hot, but they are good and cold.


Ingredients

Step 1

Appetizer check

Put a pot on the fire and add the oil, finely chopped onion and salt. Mix well, leave a little and then add water and bay leaves. Stir again, leave a little until the onion softens, add the peeled tomatoes in the tomato sauce. Mix everything well, bring to a boil and then set on fire.

In a bowl, put the minced meat (beef and pork), diced bacon, previously prepared sauce, breadcrumbs, eggs, parsley and rosemary. Season with salt and pepper and then mix the binetot very well.

Put the composition in a cake pan, leveling it, and for the tomato topping, add the debris, salt, pepper and finely chopped garlic to the sauce. Stir and place over the appetizer cake.

Bake at 180 & degC for 50-60 minutes.

We serve it hot or cold, with a garnish of your choice. For a good slice, cut cold.


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Puff pastry appetizer, simple and quick snack

These small puff pastry squares are some of the most popular snacks in Italian bars. Because they are made extremely simple and are more than tasty, why not make them at home? They are ideal as an aperitif for parties and, if you want to change the popcorn when watching a movie, with something much tastier, I highly recommend this puff pastry appetizer. I go great with a glass of cold beer!

For this appetizer recipe, we chose Mutti products, more precisely double concentrate of Mutti tomatoes, indispensable for this recipe, and 2 tablespoons of ketchup di pomodoro Mutti. I love everything Mutti means, I have always been in love with their products. The tomatoes are from their own harvest, 100% Italian, and after only a few hours after harvest, the tomatoes are already packed. There are no taste correctors in Mutti products, only tomatoes and salt. They taste wonderful, natural, & # 8222and real tomatoes & # 8221, as my mother says.

What is Mutti tomato concentrate used for?

In addition to this delicious and quick appetizer, the concentrate is ideal for giving color, flavor and consistency to a wide variety of dishes. It is suitable for dishes that need a very long cooking period, such as stew, stew, goulash, but is also suitable for short cooking periods such as pasta sauces or other tomato-based sauces.

As for Mutti ketchup, I really only have words of praise. It does not contain preservatives or thickeners, it tastes so good that you feel like consuming it directly from the glass, with nothing else besides.


Appetizers with puff pastry, tomatoes and cheese ready in 10 minutes

Appetizers with puff pastry, tomatoes and cheese (mozzarella, cheese, parmesan or telemea), quick, cheap and simple recipe. How to make puff pastry appetizers? Minipize this puff pastry. Written recipe and step by step video.

Presentation and service

They sit on a plate and go to the table. They are delicious hot or cold.

Appetizers with puff pastry, tomatoes and cheese

Tips from Gina Bradea

You can also add sweet or hot ketchup, to put each one on top, if you want.

For a special effect, you can place on the plate some green leaves of salad, arugula, baby spinach, valerianella & hellip

You can also add puff pastry and diced bell peppers, salami, pressed ham, you can play, to do something to your taste.

Quick appetizers from puff pastry with vegetables

Good appetite and increase in tasty cooking!

Re & # 539 recipes with Gina Bradea & raquo Appetizer recipes & raquo Appetizers with puff pastry, tomatoes and cheese ready in 10 minutes


Appetizers with puff pastry, tomatoes and cheese ready in 10 minutes

Appetizers with puff pastry, tomatoes and cheese (mozzarella, cheese, parmesan or telemea), quick, cheap and simple recipe. How to make puff pastry appetizers? Minipize this puff pastry. Written recipe and step by step video.

Presentation and service

They sit on a plate and go to the table. They are delicious hot or cold.

Appetizers with puff pastry, tomatoes and cheese

Tips from Gina Bradea

You can also add sweet or hot ketchup, to put each one on top, if you want.

For a special effect, you can place on the plate some green leaves of salad, arugula, baby spinach, valerianella & hellip

You can also add puff pastry and diced bell peppers, salami, pressed ham, you can play, to do something to your taste.

Quick appetizers from puff pastry with vegetables

Good appetite and increase in tasty cooking!

Re & # 539 recipes with Gina Bradea & raquo Appetizer recipes & raquo Appetizers with puff pastry, tomatoes and cheese ready in 10 minutes


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iulyka 8 years ago - April 22, 2009 11:45 AM

Re: Hot appetizer with tomatoes and cheese

cornelia 8 years ago - 28 April 2009 12:35

Re: Hot appetizer with tomatoes and cheese

Buuun! But I, focusing more on lacto-vegetarian dishes, would put mushrooms instead of ham. That's for me. For guests it is of course ok with ham or turkey ham.

Ioana 8 years ago - April 28, 2009 14:55

Re: Hot appetizer with tomatoes and cheese

they go with mushrooms, and they have time to do it in 10 minutes. or maybe you cook them a little before they leave water on the cheese, to spoil the appearance

cornelia 8 years ago - 28 April 2009 15:49

Re: Hot appetizer with tomatoes and cheese

thank you for the advice. yes, I will cook the mushrooms first, I love tomatoes and any recipe "falls" before my eyes, tempts me.


Carnation - Cheese Appetizer with Tomatoes

I put the cream cheese in the bowl and on top I grated the beef tenderloin (on the fine side of the grater), I put the soft butter, the finely chopped onion and the finely chopped dill, as well as the garlic. I mixed everything until the cheese paste was made.

I had two more tomatoes in the fridge, I cut them into slices, and with the help of the decorating spirit I made the carnations on the tomato slices. I garnished it with half olives stuffed with hot peppers and the appetizer was ready.

It all lasted 15 minutes.
Another 15 minutes of green bean salad and when our friends came to us, the appetizers were ready. Luckily, I baked the morning bread. And like any ad-hoc party, something unforgettable came out.


Pasta with pumpkin and tomatoes

Not that there could be a better combination, I have the recipe for pumpkin with pasta on the blog, but it also has tomatoes and the sauce is much creamier. I think that this season the pumpkins, more precisely the pumpkin recipes are on the wave, it is worth taking advantage of them because they are fresh and good. Of course, the rest of the family does not vote with what I say because only the breaded pumpkins seem interesting to them and the pumpkin pancakes.

I would also like to mention that parmesan is the miracle ingredient in this recipe, although honestly have you ever designed a pasta recipe without parmesan? I don't, I use it all the time, I really like it, I would eat it empty if it's after me, but in the hot pasta sauce it's super delicious. In fact, I think that Parmesan cheese is for pasta like sour cream for Transylvanians, it's inconceivable not to use it :)

What type of pasta is used for this recipe? Almost any type, except spaghetti, I chose the bow pasta type, they look very chic if I may say so and go well with the pumpkin and tomato pieces.

Ingredients 4 servings of pasta with pumpkin and tomatoes:

  • 500g of zucchini (I also put zucchini, if you have yellow ones all the better)
  • 250g cherry tomatoes
  • 400g paste
  • 1 small bunch of green parsley
  • 3 cloves of garlic
  • 80g parmesan
  • salt, fresh pepper, olive oil

Pasta with tomatoes and pumpkin & # 8211

We start with the pasta, until the sauce is ready, we boil the water with a little salt and we boil the pasta al dente, that is less by a minute than the time on the package.

Cut the zucchini into cubes and fry them in 2-3 tablespoons of olive oil for 5-6 minutes until they are nicely browned. We take them aside and in the same oil we add the finely chopped garlic and the cherry tomatoes cut in half. Leave for 3 minutes then add the pumpkin, the pasta, the chopped parsley and the Parmesan cheese.

If you haven't caught it yet, you have to have a bigger pan to fit all the food. You can add a little of the water in which the pasta was boiled. Season with salt and pepper, and serve of course with a healthy portion of grated Parmesan cheese on top.

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.