Tapas Recipe: Stuffed cherry tomatoes

Nutrition CobaltWarrior1000 August 7, 2016 0 0
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This dish is easy and quick to prepare and ideal if you still want to have a lot of tapas dishes on the table in little time. This recipe can also be varied by using, instead of cherry tomatoes ordinary tomatoes. The tomatoes can be filled with different fillings; for each his own! If you choose to prepare this dish with cherry tomatoes, do you have about 24 needed. If you prefer ordinary tomatoes, then it takes about 10.

What you need:

  • 4 cherry tomatoes or regular tomatoes 10
First, remove the stalk of the tomato. You pull the tip of the tomato with a sharp knife from. Also from the bottom of the tomato, remove a thin slice, so the tomatoes can continue to stand upright. That way all roles tomatoes not when serving. Then scoop out the seeds with a small spoon from there. Allow the tomatoes to drain on a paper towel.

Ingredients for the filling

Filling with olives and capers
  • 12 pitted black olives
  • 3 tablespoons capers
  • 6 tablespoons of aioli *
  • salt and pepper

The preparation of the aioli is not difficult. Beat 4 egg yolks in a bowl and add 2 tablespoons of lemon juice. Then add 1.5 deciliter olive oil while stirring slowly to this mixture. Always add a small splash so mixed up all the olive oil until a nice smooth 'sauce'. Then cut four cloves of garlic very finely and add it along with some salt to taste.
Allow the capers and olives first drain well on kitchen paper and place in a bowl. Here you add the aioli to it. With a little salt and pepper brings you the mixture to taste. With a pastry bag, spray the mixture easily in the tomatoes, but with a small spoon will also work well.
Stuffing with anchovies and olives
  • 50 grams of anchovies in olive oil Canned
  • 10 green olives with pimentos, chopped finely
  • 2 hard-boiled eggs, finely chopped
  • salt and pepper

Leave when the anchovy first drain on a paper towel, pat the fish gently. Discard the oil not gone, that we will use later. Then cut the anchovies into small pieces and place in a bowl, add the chopped eggs to it here. Add some olive oil from the can to the anchovies and egg and stir until it becomes a creamy mixture. Add pepper below, and a pinch of salt. Stir well.
Filling with crab and mayonnaise
  • 180 grams of crab canned, drained
  • 4 tablespoons mayonnaise, possibly choose a light mayonnaise, but do not use mayonnaise
  • 1 tablespoon parsley, finely chopped
  • salt and pepper

This filling is made in no time. You mix the mayonnaise with the fine gens oaths chunks of crab and parsley in a bowl. Stir prepare the mixture and season with salt and pepper.
Serve cold. If you want to eat it yet directly, you can store it in the refrigerator.
Bon appetit!
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