Tomato tartare with mozzarella cream
4 servings
25 minutes
Tomato tartare with mozzarella cream is an exquisite dish of Italian cuisine that embodies the lightness and sophistication of Mediterranean flavor. The origins of this recipe trace back to the traditions of Italian appetizers, where fresh vegetables and quality cheeses play a key role. Ripe, sweet tomatoes combined with aromatic basil and tangy olives create a rich taste complemented by airy mozzarella cream. This dish is perfect for a summer dinner or festive aperitif, delighting guests with its freshness and aesthetics. The tartare is served in martini glasses, making it not only a gastronomic delight but also a visual work of art. A light hint of olive oil adds depth to the aroma, highlighting every note of the flavor symphony.
1
Cut the tomatoes (very ripe, sweet) into quarters, remove the seeds — it's better to cut out the entire wet core. Dice them into small cubes and transfer to a bowl.
- Tomatoes: 4 pieces
2
Cut large and firm olives from four sides, discarding the pit. Tear basil leaves from the stems, add to the olive pieces, and chop finely with a knife. Transfer everything to the tomatoes, add a tablespoon of olive oil, season with salt and pepper, and mix well.
- Green olives: 8 pieces
- Basil: 2 stems
- Extra virgin olive oil: 2 tablespoons
- Salt: to taste
- Ground black pepper: to taste
3
Place a mozzarella ball in a pitcher or another tall container, add whipping cream, season with salt and pepper, and blend until smooth. If it's too thick, you can add more cream. Pour the mixture into a siphon and refrigerate for an hour.
- Mozzarella cheese: 125 g
- Cream: 125 ml
- Salt: to taste
- Ground black pepper: to taste
4
Place the tomato tartare with olives and basil in martini glasses. Then, add a few croutons. However, croutons are optional; you can do without them.
- Croutons: 30 g
5
Finally, fill the glasses with air cream made from mozzarella and cream using a siphon. For aroma, sprinkle a little olive oil — about a quarter teaspoon per serving. Serve immediately.
- Extra virgin olive oil: 2 tablespoons
