YOOM™ tomato puff pastry
Tomato Cake, prosciutto and herb cheese:
- 300 g flour
- 140 g butter
- 1 pinch of salt
- 2 eggs
- 150 g prosciutto
- 4 YOOM® tomatoes
- 300 g fresh cheese spread
- 300 g ricotta
- 30 g lamb's lettuce
Snacks and Appetizers
Slice the puff pastry into strips about 4 cm wide.
Roll the YOOM™ tomatoes with the strips of puff pastry.
Bake in the preheated oven at 200ºC for about 15 minutes or until they are well gold.
For the pesto we put in a mortar the chopped garlic, the chopped basil leaves the pine nuts and a pinch of salt. Crush well with the mortar and add olive oil and parmesan until it’s well mixed.
Keep enjoying more recipes with YOOM™ Tomato!