Delicious roasted tomato cream with mozzarella, perfect as a first course or appetizer.
Wash the cherry tomatoes, pat them dry, and cut them in half lengthwise.
On a baking tray, place a sheet of aluminum foil, cover it with parchment paper, and arrange the cherry tomatoes cut-side up.
Drizzle with a little oil and a little salt, add paprika and plenty of dried oregano.
Bake in a preheated static oven at 220° for 40 minutes.
Transfer the cherry tomatoes to the jar of an immersion blender and let them cool slightly.
Blend and add 100 g of mozzarella balls, then blend again until you get a smooth cream.
Cut the bread into regular cubes and season it with paprika, pepper, and salt.
Heat a tablespoon of oil in a nonstick pan, add the bread cubes, and let them turn golden.
Divide the tomato cream into soup bowls, garnish with mozzarella, croutons, and fresh basil. Finish with oil, paprika, and pepper.
The roasted tomato and mozzarella cream will keep perfectly for a couple of days if stored in the refrigerator in a sealed airtight container.
You can serve it hot or at room temperature. Perfect with toasted bread.
Italia
| Energy (kcal) | 125.18 |
| Carbohydrates (g) | 6.03 |
| of which sugars (g) | 2.73 |
| Fat (g) | 8.53 |
| of which saturates (g) | 3.47 |
| Protein (g) | 6.22 |
| Fibre (g) | 1.61 |
| Salt (g) | 0.09 |
