Pesto
Tartare de tomates au pesto et à la mozzarella
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4 meaty grape tomatoes
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2 mozzarella balls
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2 tablespoons of Panzani Pesto
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2 polévkové lžíce olivového oleje
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1 a bunch of basil
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Optional: a touch of balsamic vinegar for serving, as well as a rocket salad
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1. Wash and de-seed the tomatoes, and dice into small cubes.
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2. Stir in the fresh tomatoes with the olive oil, a hint of sea salt, pepper, and a few chopped basil leaves.
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3. Cut the mozzarella into fine slices.
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4. Using a cookie cutter, make up your plates by overlaying a layer of tomatoes, mozzarella slivers, coating with a thin layer of Pesto, and topping with another layer of tomatoes.
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5. Serve chilled, with a dash of balsamic vinegar.
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