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Piccolo Christmas Wreath

By December 11, 2017 No Comments

Makes 30 canapés

  • 250ml balsamic vinegar
  • 150g soft ricotta
  • Salt and freshly ground black pepper
  • 30 Piccolo cherry tomatoes (about 320g)
  • 1 lemon, zest only
  • 1 bunch basil (small leaves)
  • Handful of rocket leaves
  1. For the balsamic glaze, bring the vinegar to a boil in a small saucepan. Reduce to a simmer and cook until syrupy – this will take about 20 minutes.
  2. Remove from the heat and set aside to cool. When cool, pour the glaze into a small serving dish.
  3. For the Christmas Wreath, stir a little salt into the ricotta.
  4. Using a small, sharp knife, cut a hole in the top of two-thirds of the Piccolos.
  5. Fill each cut Piccolo with the ricotta, sprinkle a little lemon zest over, season with freshly ground black pepper and top each with a basil leaf.
  6. Arrange the filled and plain Piccolos in a circle shape on a large serving plate, surrounding the dish containing the glaze.
  7. Decorate with rocket leaves around the edge.