• Home
  • Tomato carpaccio
0 0

Share it on your social network:

Or you can just copy and share this url

Ingredients

Serves:
show / hide ingredients
tomatoes yellow 2 pcs
tomatoes pink 2 pcs
cherry tomato 6 pcs
basil 2 sprigs
mozzarella 100 g
olive oil
ground black pepper
salt

Nutritional information

cal
62,34
prot
3,81
fat
4,90
carbs
2,89
Share

Tomato carpaccio

Tomato carpaccio

Ingredients

We suggest cooking an incredibly light and quick appetizer. Carpaccio is usually made from thin slices of meat or fish, and we’re going to make it from ripe tomatoes!


Eleonora Druzhininna

Recipe author

Eleonora lives in Almati. She has 3 year old son. At the same time she is Mama's Market event founder, is fond of travelling and tasty food.

Steps

1
Done

Step 1

Ripe yellow and pink tomatoes will be perfect for this recipe.

2
Done

Step 2

Wash and thinly slice the tomatoes. Spread over one big or two medium plates.

3
Done

Step 3

Slice the mozzarella as well. Tear off the leaves from the basil.

4
Done

Step 4

Season the tomatoes with pepper and salt to taste. Top with the mozzarella and basil leaves. Drizzle with olive oil. Enjoy your meal!

Tips:

  1. Use your favourite tomatoes. The more diverse they are, the better.
  2. You may also dress up the carpaccio with some balsamic vinegar or lemon juice.
  3. You may substitute burrata or parmesan slices for mozzarella.

Tomato carpaccio

We suggest cooking an incredibly light and quick appetizer. Carpaccio is usually made from thin slices of meat or fish, and we’re going to make it from ripe tomatoes!

  • Автор рецепта:
  • После приготовления вы получите 4
  • Время приготовления: 15 mins

Ингредиенты

  • 2 pcs tomatoes
  • 2 pcs tomatoes
  • 6 pcs cherry tomato
  • 2 sprigs basil
  • 100 g mozzarella
  • olive oil
  • ground black pepper
  • salt

Способ приготовления

  • Ripe yellow and pink tomatoes will be perfect for this recipe.

  • Wash and thinly slice the tomatoes. Spread over one big or two medium plates.

  • Slice the mozzarella as well. Tear off the leaves from the basil.

  • Season the tomatoes with pepper and salt to taste. Top with the mozzarella and basil leaves. Drizzle with olive oil. Enjoy your meal!

previous
Green salad with beetroot and blueberries
next
Potato and spinach casserole
previous
Green salad with beetroot and blueberries
next
Potato and spinach casserole

Add Your Comment