Combine the freshness of tomatoes with the bold flavor of smoked scamorza, the crunch of pine nuts, and the sweet touch of amaretti. Add an original touch to your appetizer or a side dish rich in contrasts and flavors. The tomatoes, hollowed out and filled, are then baked in the oven, creating a delicious and flavorful golden crust.
This recipe is ideal for surprising your guests with something exquisitely appetizing.
Ingredients
- 100 g 2 slices of durum wheat bread
- 60 g of smoked scamorza
- 4 large ripe vine tomatoes
- 50 g of pine nuts
- 2 amaretti
- 1 small white onion
- 2 tablespoons of breadcrumbs
- 2 tablespoons of extra virgin olive oil
- Salt and black pepper to taste
- A few basil leaves for garnish
Method:
Wash the tomatoes and cut off the top. Using a teaspoon, gently scoop out the pulp and seeds, being careful not to break the skin. Lightly salt the inside and turn them upside down on a plate to drain excess water. In a bowl, crumble the amaretti, add the pine nuts and smoked scamorza cut into small cubes. Mix well. Preheat the oven to 180 C. Dry the inside of the tomatoes with paper towels, then fill them with the scamorza, pine nuts, and amaretti mixture. Sprinkle with breadcrumbs and drizzle each tomato with a little oil.
Place the tomatoes in a baking dish lined with parchment paper. Bake for about 20-25 minutes or until the surface is golden and crispy. Let them cool for a few minutes before serving. Garnish with fresh basil leaves to add a touch of color and freshness.
This dish is a perfect fusion of sweet and savory, ideal for those seeking a bold and sophisticated taste.