Une nougat glacé sublimé par notre Marmelade en édition limitée !
- 4 people
- 5 min.
- 0 min
Difficulty: Very easy
Price : €
480g of pineapple tomatoes
80g of Aix&terra walnut pesto
4g red onions
20g rocket
20g PDO Parmesan cheese
20g farmhouse bread
20ml ofaix&terrra organic basil olive oil
Salt and pepper.
Slice the pineapple tomatoes into rounds. Using a round cookie cutter, cut the slices into nice, even slices.
Finely dice the slices. Add 40g of Aix&terra walnut pesto and set aside in a cool place.
Brown mini bread croutons in the oven, seasoning withAix&terra organic basil olive oil.
Finely chop the red onion shavings and plunge into cold water. Cut the Parmesan shavings. Wash the rocket.
Using a cookie cutter, place the tomato brunoise on top and cover with the pretty tomato slice. Top with a quenelle of aix&terra Walnut Pesto, bread croutons, red onion and Parmesan shavings.
Serve with a few rocket leaves seasoned with aix&terra Organic Basil Olive Oil and a pinch of fleur de sel and pepper.
You can also make this recipe for Tomato Tartare with the Organic green tapenade.
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