Name: Mascarpone-Stuffed Tomatoes
Prep time: 25 min
Total time: 25 min
Yield: 24 hors-d'oeuvres
Ingredients: 24 cherry tomatoes or 12 cocktail tomatoes; 24 fresh basil baby leaves; 8 oil-packed Kalamata olives, pitted, drained and chopped; 2 teaspoons (10 ml) olive oil; 1 teaspoon (5 ml) capers, rinsed, drained and chopped; 1/2 teaspoon (2.5 ml) anchovy paste; 1/4 cup (60 ml) mascarpone cheese; 1/4 cup (60 ml) 35% cream; Salt and pepper

Ingredients

- 24 cherry tomatoes or 12 cocktail tomatoes
- 24 fresh basil baby leaves
Tapenade
- 8 oil-packed Kalamata olives, pitted, drained and chopped  
- 2 teaspoons (10 ml) olive oil
- 1 teaspoon (5 ml) capers, rinsed, drained and chopped
- 1/2 teaspoon (2.5 ml) anchovy paste
Mascarpone Cream
- 1/4 cup (60 ml) mascarpone cheese
- 1/4 cup (60 ml) 35% cream
- Salt and pepper

Preparation

- Cut off the tomato caps. Cut a thin slice at the base of the tomatoes so they can sit upright on the plate. Remove the flesh with a melon baller. Set aside.  
Tapenade
- In a bowl, combine all the ingredients. Set aside.  
Mascarpone Cream
- In a bowl, beat the cheese and cream with an electric mixer until the mixture forms stiff peaks. Season with salt and pepper. Set aside.
- With a small spoon, spread the tapenade at the bottom of the tomatoes. With a pastry bag fitted with small star tip, stuff the tomatoes with the mascarpone cream. Garnish with a basil leaf.

Mascarpone-Stuffed Tomatoes

Categories

Ingredients

Tapenade

Mascarpone Cream

Preparation

Tapenade

Mascarpone Cream

Personal Note