he salsa over them.
Cherry Tomato and Corn Salsa:
Bring
Cut and discard a small slice from bottom of each cherry tomato to make the tomato sit level.
scoop out pulp with a melon baller making a tiny cup or well in the tomato sprinkle cup with salt and pepper to taste.
stuff cups with Mozzarella cheese, fresh basil, drizzle with oil and top with one piece of sliced basil for presentation.
Serve on a platter.
oury taste.).
Add the cherry tomato halves to the pan and
lice of garlic, then a cherry tomato, repeat with shrimp, garlic and
Put the tomatoes, sugar, onion, garlic, rosemary and stock into a large pan and bring to the boil. Simmer over a low heat for 15 minutes, stirring occasionally, until the tomatoes have broken down and the sauce has thickened.
Meanwhile, cook the rigatoni in a large pan of slightly salted boiling water according to the packet instructions. Add the broccoli and green beans 3 minutes before the end of the cooking time.
Drain the rigatoni and vegetables and toss with the cherry tomato sauce. Season to taste and serve immediately.
Combine beaten egg, bread crumbs, milk, onion, salt, oregeno and pepper; add the ground beef and mix well.
Shape about 1/4 cup of meat mixture evenly around each cherry tomato to form round meatballs.
Place meatballs in a 13X9X2 baking pan; bake at 375 for 25 to 30 minutes.
op and bottom of each tomato with a serrated knife. Scoop
asil leaf, followed by a cherry tomato; drizzle with olive oil and
Defrost the puff pastry, and cut into 16 squares.
Cook in moderate oven for 10 minutes so that the pastry is slightly golden and starting to puff.
On each square, place a bocconini slice, followed by a cherry tomato (flat size down) and a small blob of pesto.
Put back into oven and cook a further 10 minutes until the boconncini have started to melt.
Serve immediately.
Stem 8 ounces Green Grape or other cherry tomatoes; cut in half lengthwise.
If needed, trim a little off rounded side so tomatoes sit stably.
Mound about 1/2 teaspoon chevre on each cut side.
Sprinkle with fresh-ground pepper to taste.
Thread each toothpick with: one tomato, 1/4 of a slice of prosciutto folded into a small square, one mozzarella ball, one basil leaf (folded if it is large), and one more tomato.
Arrange appetizers on a serving platter. Drizzle with your favorite Italian salad dressing.
in. Stir in the tomatoes, tomato paste, stock and paprika. Bring
In skillet over medium heat cook meatballs 5 to 6 minutes or until heated through; turn frequently to brown.
To assemble kebabs, wrap 1 basil leaf around 1 cherry tomato; thread onto skewer. Thread 1 heated meatball. Wrap 1 mozzarella ball with a halved salami slice; thread onto skewer. Repeat with remaining ingredients to form 12 skewers.
Scrub potatoes.
Cook, covered, in boiling water for 10 to 15 minutes or until tender; drain
and
cool.\tCut potatoes in half; place halves in the egg
tray.
Spread
1 teaspoon of the avocado dip over each potato.
Then top with cherry tomato and parsley. Apply seal; chill until serving time.
br>Stick \"decorations\"(cheese stars, cherry tomato halves round side out, and
Turn tails upside down. Using scissors, cut down each side of the soft skin. Peel away skin and remove meat from the shell. Cut into small cubes.
Heat 1 tsp oil and 1 tbsp of the butter in a medium skillet on medium heat. Cook lobster, stirring, until changed in color. Remove from pan.
Heat remaining oil and butter in same pan. Cook shallots and garlic until soft. Remove pan from heat. Stir in mustard, lemon peel and juice, tomato, herbs and lobster. Season to taste.
Spoon lobster mixture into endive leaves. Serve immediately.
nd the lemon to the tomato mixture, then press in the
ough with a spoonful of tomato sauce.
Pile a quarter
owl and set aside. Strain tomato liquid through fine-mesh strainer
In a skillet, heat oil at medium-low heat. Add garlic, half of the parsley, salt and pepper and cook, while stirring, for about 2 minutes or until garlic begins to smell.
Add cherry tomatoes, lemon zest and sugar and keep on cooking at medium-high heat, stirring, for about 2 minutes or until cherry tomatoes have softened. Add lemon juice and remaining of parsley and stir.