Ingredients
- 4 large tomatoes
- 300g mozzarella Granarolo (Granarolo mozzarella 100g is recommended in whey or mini Granarolo 1kg)
- 50g pitted black olives
- 20g capers
- 80g toast without shell
- 10 basil leaves
- 30ml extra virgin oil
- salt
Preparation
A. Peel the tomatoes after you wash them. Remove core, sprinkle some salt on each red and let them drain.
Two. Cut toast into cubes and fry them in a pan.
Three. In a bowl mix the olives, capers and mozzarella Granarolo finely chopped. Season with olive oil, salt and some finely chopped basil leaves. Add toasted bread cubes.
Four. Fill the tomatoes with the mixture previously prepared.
Garnish with basil leaves and sprinkle with olive oil.
Mode of serving
Tomatoes stuffed with mozzarella are served cold and store in refrigerator.
