Cheese and Tomato


Kent Tomatoes, toasted pine nuts, basil, cow’s milk, Parmesan cracker
Enjoy this classic summer starter using cheese and heritage tomato with toasted nuts and basil leafs

Shopping - serves 4


5 heritage tomatoes (different coloured from your local market or grocer)
Fresh basil
30grm finely grated parmesan
60grm cream cheese
1 mozzarella ball
1 tablespoon of olive oil
2 tablespoons pine nuts
Salt and cracked black pepper to season

Cooking


1. Place finely grated parmesan onto a baking tray lined with a piece of baking paper. Place into a preheated oven
at 180c for 7 minutes or until the cheese has melted and slightly golden, Leave to cool


2. Toast pine nuts under a grill or in a hot dry pan until lightly torched in colour


3. Cut the mozzarella ball into 12 pieces. (In half and then each half into 6)


4. Cut the heritage tomatoes small bite size pieces, leave at room temperature. Place 5 basil leafs on top of each
other and shred finely, add the basil to the tomatoes with a drizzle of olive oil and pinch of seasoning, mix
together.


5. Place a tablespoon of cream cheese onto the centre of the plate. Position the tomato salad neatly around the
outside of the cream cheese and add 4 mozzarella pieces to each plate. Sprinkle with pine nuts. Snap the
parmesan cracker into shards and stick them into the cream cheese, finish with smaller fresh basil leafs.


Robs Tips

  • Rocket salad may be used instead of basil to add an extra peppery taste

  • Leave the tomatoes out at room temperature as they will then taste extra sweet

  • Other cheeses may be used so feel free to use the flavours you like

  • Your parmesan cracker and pine nuts can be prepared up to a day in advance. Just them keep covered and store

       in a dry cool area.

  • Red and Yellow cherry tomatoes may also be used for this recipe.

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