Italian tricolore with tomatoes, pesto and cream, served in glass

Last Updated on September 24, 2024

Grilled tomatoes and garlic, arugula pesto and whipped cream as a spectacular appetizer for any summer party.

Ingredients:

Green: 2 tablespoons olive oil 2 handfuls of arugula lemon juice pepper salt Red: 4 pcs grilled skinless tomatoes 2 pcs shell grilled garlic 1 pk small grilled onion 2 tsp creamy white balsamic 1 tsp fresh oregano leaves fresh basil pepper salt White: 150 ml whipping cream beaten stiff white pepper salt

Procedure:

1. Green: blend the ingredients for the pesto and add salt or acid if necessary
2. Red: chop the tomatoes and onion finely, add the squeezed garlic, salt, pepper and chopped herbs and season with white balsamic
3. White: mix the whipped cream with salt and white pepper
4. Layer first the tomato mixture, then the cream and finally the rocket pesto into the glasses
5. Chill and serve as an appetizer, preferably with toasted ciabatta, toast or baguette.

Recommendation:

White balsamic vinegar can be substituted with a small amount of lightly sweetened wine vinegar.

pesto and cream