Tomato Carpaccio

For preparation, we dont need fresh tomatoes, so this excellent appetizer can be prepared and served in all seasons.

Details

  • Preparation Time: 25 minutes
  • Cooking Time: 0 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 1 can Tomato, pieces - can

  • 50 g Carp, soaked

  • 80 g Olives, black, in brine

  • 200 g Cheese, goat, semi-hard

  • 100 g Cheese, feta

  • 3 spoons Oil, olive

  • 3 twigs Basil, fresh

  • 2 twigs Parsley, fresh

Steps

  1. Drain the olives well and chop them finely. Wash and dry the basil and parsley. Tear the leaves from the stems and chop them finely. In a bowl, mix the drained tomato pieces, olives, capers, basil, parsley, olive oil, salt, and pepper.

  2. Slice the sheep cheese into approximately 3 mm thick slices, which you can cut into any shape (squares, triangles, rectangles). If desired, you can use a round cutter to make circles from the slices. Cut the feta cheese into approximately 1 x 1 cm cubes.

  3. Top the sheep cheese with the tomato carpaccio. Place a cube of feta cheese on top of the tomato carpaccio. Arrange the prepared appetizers on a serving plate and serve.

Nutrition Information (Per 100g)

  • Calories: 147.35 kcal
  • Fat: 10.36 g
    • Saturated Fat: 6.51 g
  • Carbohydrates: 5.06 g
    • Sugars: 0.96 g
  • Protein: 7.35 g
  • Fiber: 0.84 g

Advice

Instead of sheep cheese, you can also use another type of cheese (e.g., edam, emmental). Feta can be replaced with ricotta or mascarpone.