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Tomato cream canapés
30’
Recipe for 4 people
Hors d’oeuvres
PREPARATION


First of all make a tomatoes sauce: chop the shallot, place in a skillet with 4 tablespoons of olive oil on medium heat and let it slowly caramelize, then add the tomatoes and cook for about 15 minutes or until the sauce gets thick. Add salt to taste.
Meanwhile, place the jelly sheet in a bit of cold water.
When you turn off the heat under the sauce, pour the jelly (slightly squeezed) into the cooked tomatoes: heat will melt it.
Mix and put the sauce a side.

INGREDIENTS
  • ingredients for 30 canapes:
  • 200 g red cherry tomatoes, fresh or canned
  • 15 yellow cherry tomatoes, fresh or canned
  • 250 ricotta cheese
  • 1 jelly sheet, about 5 g
  • 150 g extra virgin olive oil
  • 6/7 sandwich bread slices
  • mini-muffin mold
  • round cutter, 5 cm diametre
  • salt and pepper to taste