Tomatoes and cream of mozzarella with Genoese pesto

Mix the mozzarella, fresh cream and Basil-flavoured Oil together.

Whip the thick cream and add it delicately. Season with salt and pepper. Place in fridge in a single-use piping bag.

Cut off the tops of the cherry tomatoes and remove the flesh.

Season the flesh with salt and pepper.

Put a small spoonful of Genoese Pesto into each tomato and then a small spoonful of tomato flesh. Finish with the mozzarella cream.

Cut the semi-dried tomatoes in 4 and spread the mozzarella cream on top.

Put the tops back on the stuffed tomatoes.

Put 1-2 teaspoons of Genoese Pesto on a plate, add the tomatoes and place basil leaves and parmesan on top of the tomatoes.

Season with salt and pepper and pour a little Basil-flavoured Oil over the dish.