Italian flags amuse-bouche

Italian flags appetizer with basil

Italian flags amuse-bouche

Estimated reading time: 3 minutes

We had a party and the theme was Italy. After I had already cooked and invented many recipes, I still wanted to serve a nice amuse-bouche. So I popped up on the web and found via Pinterest several photos of a nice Italian flag amuse-bouche. One makes it this way and the other makes it that way. So I got to work and made this version of the Italian appetizer recipe. I bought the nice amuse-bouche glasses earlier during my visit to Orca Cool and I could finally use them! Italian recipe

Italian flags amuse-bouche

And this is how you make the Italian appetizer recipe:

First, get your food processor with you. Then strip all the leaves from the sprigs of your basil plant. You will use almost the entire plant. Then grate the parmesan cheese with a grater. For the taste you can roast the pine nuts in a frying pan, that will only enhance the taste of the pesto. Place all ingredients in your food processor and puree until you have a nice mass. Then carefully add some olive oil until it is smooth enough to your liking. Not too wet otherwise your amuse-bouche will continue. Add some salt and pepper and your pesto is ready.

Italian flags amuse-bouche

-You have to skin the tomatoes, you can do this by briefly placing them in a pan of boiling water. Then cut a cross in the skin of the tomato with a knife. This makes it easy to peel off the skin. Then rinse them with cold water and you will see that the skin comes off quickly. Remove the seeds and cut the flesh into small cubes. Chop the shallot and fry it in a frying pan. Then add the diced tomatoes and fry them briefly. Finally sprinkle some pepper on top with the pepper mill and set it aside.

Italian flags amuse-bouche Italian recipe

Italian flags amuse-bouche:

Grab your amuse glasses and a spoon. First spoon a base of pesto into the glass, then some cottage cheese and finally the tomato mix. Serve with a basil leaf.

Here you will find the complete recipe with all the ingredients you need. I hope you have fun preparing the dish below.

A Liebster Award for Delicious Bites

Italian flags amuse-bouche

A nice Italian recipe for a colorful amuse-bouche

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4.9 of 41 comments
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Hallway: amuse-bouche, Side dish, Snack
Kitchen: Italian
Keyword: basil, tomato
Preparation time: 10 minutes
Preparation time: 5 minutes
Total time: 15 minutes
Servings: 2 people
calories: 171kcal
Author: Francine
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Ingredients:

  • 25 gram basil leaves - Fresh
  • 20 gram Parmesan cheese
  • 25 gram pine nuts
  • 1 teen Garlic
  • olive oil
  • salt
  • 1 tray hutkäse
  • 1 shallot
  • 3 tomatoes - ripe red
  • basil leaves - to garnish
  • peper

Nice and easy: click on the logo of your favorite supermarket to add the ingredients.

And this is how you make it:

  • First of all, take your food processor with you. Then strip all the leaves from the sprigs of your basil plant. You will use almost the entire plant. Then grate the parmesan cheese with a grater. For the taste you can roast the pine nuts in a frying pan, that will only improve the taste of the pesto. Place all ingredients in your food processor and puree until you have a nice mass. Then carefully add some olive oil until it is smooth enough to your liking. Not too wet otherwise your amuse-bouche will continue. Add some salt and pepper and your pesto is ready.
  • -You have to skin the tomatoes, you can do this by briefly placing them in a pan of boiling water. Then cut a cross in the skin of the tomato with a knife. This makes it easy to peel off the skin. Then rinse them with cold water and you will see that the skin comes off quickly. Remove the seeds and cut the flesh into small cubes. Chop the shallot and fry it in a frying pan. Then add the diced tomatoes and fry them briefly. Finally sprinkle some pepper on top with the pepper mill and set it aside.
  • Grab your amuse-bouche glasses and a spoon. Spoon a little pesto into the glass first, then some cottage cheese and finally the tomato mix. Serve with a basil leaf
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source: Francesca cooks / Tasty food with Linda.nl Italian recipe

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