Bruschetta with Stuffed Tomatoes

Soft cheese, flavorful tomatoes, and crispy bruschetta with pesto. Only the best for your nearest and dearest.

Details

  • Preparation Time: 20 minutes
  • Cooking Time: 0 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 6

Ingredients

  • 18 pieces Tomato, red

  • 30 dag Cheese, feta

  • 18 pieces Toast

  • 10 g Cheese, Parmesan, hard

  • 0.5 teaspoons Spices, pepper, black

Pesto

  • 1 bouquet Basil, fresh

  • 2 pod Garlic, fresh

  • 60 g Pine nuts

  • 4 spoon Oil, olive

  • 0.25 teaspoons Spices, pepper, black

  • 1 pinch Salt, table

  • 80 g Cheese, Parmesan, hard

Steps

  1. Prepare the pesto Genovese from the ingredients. Wash the tomatoes and cut off half a centimeter from the top near the stem. Cut the young cheese into smaller cubes.

  2. Place a small dollop of pesto on the mini bruschetta, then place a cherry tomato on top with the cut side facing up. Add a cube of cheese on top of each tomato. Arrange the prepared canapés on a plate or platter. Take the Parmesan and gently grate it over the prepared canapés. Lightly season everything and serve.

Nutrition Information (Per 100g)

  • Calories: 113.45 kcal
  • Fat: 6.06 g
    • Saturated Fat: 2.29 g
  • Carbohydrates: 9.7 g
    • Sugars: 2.92 g
  • Protein: 3.51 g
  • Fiber: 1.08 g

Advice

You can scoop out the tomatoes with a spoon and fill them with cheese, but to keep them juicier, its better to leave the core in the skin.