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Tomatoes and cream of mozzarella with Genoese pesto




Others ingredients

  • 75g mozzarella
  • 1dl of 30% fat thick whipping cream
  • 20 cherry tomatoes
  • 5 petals of dried tomatoes
  • 100g of tomato flesh
  • poivre noir Phu Quoc fraîchement moulu
  • 8 leaves of basil
  • Parmesan shavings


  1. 1

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

  2. 2

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

  3. 3

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

  4. 4

    Season the flesh with salt and pepper.

  5. 5

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

  6. 6

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

  7. 7

    Put the tops back on the stuffed tomatoes.

  8. 8

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

  9. 9

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