• 1h
• serving

Ingredients

6 red cherry tomatoes
6 yellow cherry tomatoes
50 ml Andorinha Selection Olive Oil
4 goat cheese balls
5 Italian arugula leaves
1 cup of basil
4 lemon basil leaves
30 grams of Parmesan cheese
5 g pine nuts or walnuts
1/2 crushed garlic clove
20 ml hot water
Salt and black pepper

METHOD

Tomatoes:
Peel the tomatoes and place them all in oil for a few minutes at low temperature, as they oxidize quickly (use a bowl with ice).
Important: we want the tomato to absorb some of this oil, so let it stand without stirring.
Pesto:
In a food processor, add the basil, the pine nuts, the Parmesan cheese and blend them all.
Once you have mixed well, add the oil from the tomato confit (keep the tomato at low temperature), the crushed garlic and the water for a lively color.
Set aside.
Salad:
On a plate, arrange the tomatoes with salt flakes, the goat cheese, the arugula leaves.
Decorate the tomatoes with the small basil leaves to make it look like tomato leaves and arrange the arugula between them.
Brush gently with the pesto and sprinkle a few pine nuts on top.
Tip: when you take a bite of the tomato, do not cut it first, so that the oil may explode in your mouth. <3