The crisp, zesty wine reflects the tangy tomato flavours, complemented by the creamy, mouth-filling pesto.
Ingredients
4 Large vine-ripened tomatoes
200 g Mozzarella cheese
1 ℓ Vegetable Stock
15 ml Balsamic Vinegar
Salt
Black pepper
For the Pesto
6 Courgettes, grated
50g Pine-nuts, lightly toasted (this can be done in a hot oven for a couple of minutes)
50g Parmesan cheese, finely grated
30ml Olive oil
30ml Basil pesto, home-made or good quality
20g Butter
100g Goat’s chevre, crumbled
Method
Portion the mozzarella into 30 gram “balls”. Slice the top 2cm off the tomato to make a “lid”. Carefully scoop out the seeds in the rest of the tomato to allow space for the cheese and place the cheese balls inside, trying to not to damage walls and the skins. Replace the lid.
Place the tomatoes in a deep baking tray and pour the vegetable stock around the tomatoes. Add vinegar and season with salt and pepper. If necessary, use some water to ensure the liquid covers two thirds of the tomatoes.
Bake in an oven set at 180°C for approximately 40 minutes.
For the pesto, fry the courgettes in a pan with the olive oil and butter until soft. This should take about 3 minutes. Toss in the pine-nuts, Parmesan and basil pesto.
Serve the tomato on the pesto and sprinkle with some goat’s cheese.
Serve with a glass of Drostdy Hof Sauvignon Blanc
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