Cherry tomatoes stuffed with garlic paste
4 servings
15 minutes
Cherry tomatoes stuffed with garlic paste are a refined dish of author cuisine that harmoniously combines the rich flavor nuances of nuts, garlic, and fresh tomatoes. Such recipes using nut-garlic paste have roots in Mediterranean and Georgian culinary traditions where garlic and walnuts often come together in thick aromatic sauces. In this rendition, this duo gains even more expressiveness thanks to the tender bread crumb that makes the filling soft and airy. The sweetness of cherry highlights the depth of the pasta's flavor, creating a contrasting yet harmonious composition. The dish is perfect as an appetizer or a complement to a light dinner, delighting with its aesthetics and exquisite taste.
1
Chop the walnuts with a knife. Peel the garlic cloves, crush them with a knife, and grind with salt in a mortar, adding the walnuts and continuing to grind. If you don't want to grind, you can use a blender.
- Garlic: 15 cloves
- Shelled walnuts: 50 g
- Salt: to taste
2
From any available bread — white, black, or both, even stale will do — take the crumb and soak it in a bowl of water for a couple of minutes. Squeeze it by hand.
- White bread crumb (soft interior): 200 g
3
Mix the wet bread crumb with the garlic-nut mixture, add 3 tablespoons of olive oil, and mix well.
- White bread crumb (soft interior): 200 g
- Garlic: 15 cloves
- Shelled walnuts: 50 g
- Olive oil: 3 tablespoons
4
Cut cherry tomatoes in half, carefully remove the insides with a small sharp spoon or knife, and stuff the halves with garlic paste.
- Cherry tomatoes: 16 pieces
