Cherry tomatoes with balsamic sauce
10 servings
10 minutes
This exquisite author's recipe is a harmony of freshness and rich aromas. Cherry tomatoes stuffed with a spicy filling of lime, garlic, mint, chili pepper, and leek gain an extraordinary taste thanks to the combination of soy sauce, honey, and balsamic cream. The light acidity of lime, sweetness of honey, and depth of balsamic cream create a perfect balance. The originality of serving on a strip of stone salt soaked in cognac and ignited makes the dish not only a gastronomic delight but also visually striking. It is a wonderful appetizer option suitable for a festive dinner or romantic evening, impressing with its refined taste and aesthetics.
1
Squeeze the juice of a quarter lime into a bowl (about a teaspoon). Add grated garlic, finely chopped mint, finely diced chili pepper, and thin rings of one centimeter of white leek. Pour in soy sauce, balsamic cream (also known as reduced balsamic sauce), and honey. Season with pepper, lightly salt, and mix.
- Lime: 0.3 piece
- Garlic: 1 clove
- Mint: 2 stems
- Chili pepper: to taste
- Leek: 1 stem
- Soy sauce: 1 teaspoon
- Balsamic glaze (crema): 0.5 teaspoon
- Honey: 0.5 teaspoon
- Salt: to taste
- Ground black pepper: to taste
2
Carefully wash the cherry tomatoes without detaching them from the branch. Cut each tomato's side with a very sharp knife to create a hollow. Use a small knife to scoop out the insides, chop them, and add to the sauce. Mix again and stuff the tomatoes. Serve after ten minutes.
- Cherry tomatoes: 150 g
- Cherry tomatoes: 150 g
- Balsamic glaze (crema): 0.5 teaspoon
- Honey: 0.5 teaspoon
3
For an impressive presentation, make a strip of stone salt on the plate, soak it in cognac, and light it.
- Rock salt (halite): 1 tablespoon
- Cognac (brandy): 3 tablespoons
