Stuffed mini tomatoes

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Directions

1. 1

   Clean and wash the tomatoes, cut off the lid. Hollow out the tomatoes a little. Roast the pine nuts briefly. Stir cheese and crème fraîche until smooth, season with pepper. Pour into a piping bag with star-shaped spout and squirt into the tomatoes.

2. 2

   Spray a little tuff on each bruschetti. Cover each with a slightly larger basil leaf. Place tomatoes on top and garnish with pine nuts, tomato lids and tiny basil leaves.

Nutrition Facts

KCAL
60 kcal

CARBS
2 g

FATS
5 g

PROTEINS
3 g