Tomatoes with Basil Mousse, a quick and easy recipe, ideal as a summer appetizer and perfect for a light lunch, an elegant buffet, or a dinner with friends.
Beauty and taste in just a few steps! These sliced tomatoes filled with basil mousse, goat cheese, and Philadelphia are proof that you don’t need to complicate things to bring something delightful to the table.
They are simple to prepare but impressive, perfect for surprising your guests with a touch of color and flavor. Super easy, super tasty!
Tomatoes with basil mousse are also a great option for those looking for a vegetarian, light, and easy-to-prepare dish that is also tasty.
Perfect for an appetizer, an aperitif, or a quick lunch. Simply irresistible!
Let’s see how to make the recipe for Tomatoes with Basil Mousse. Prepare the ingredients and let’s get started.
And if you try it, don’t forget to let me know in the comments on my Facebook page HERE. I’ll be waiting for you.
Gabriella
Other delicious recipes to try:
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 25 Minutes
- Portions: 4
- Cooking methods: No-cook
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 2 tomatoes (or 3 large and firm, like beefsteak or large vine-ripened, well-ripened but compact.)
- 1.8 oz basil (leaves)
- 3.5 oz goat cheese (fresh)
- 3.5 oz cream cheese (Philadelphia or a similar creamy cheese)
- 2 tbsp extra virgin olive oil (about 25-30g)
- salt
- pepper (a grind)
- 1 clove garlic (optional)
- leaves basil (fresh for garnish)
Tools
- 1 Cutting board
- 1 Knife
- Paper towels
- 1 Blender
- 1 Piping bag
Steps
First, wash the tomatoes thoroughly. With a sharp knife, cut the tomatoes into slices about 0.2 – 0.4 inches thick, trying to get even slices.
Place the slices on a cutting board lined with paper towels. Lightly salt them and let them rest for a few minutes: this will help remove excess water and make the slices firmer.In the cup of an immersion blender or a kitchen mixer, combine the leaves of fresh basil (well washed and dried), the goat cheese, the Philadelphia, the extra virgin olive oil, a pinch of salt and a grind of black pepper. If you use it, add the clove of garlic (with the central part removed to make it more digestible).
Blend all the ingredients until you obtain a smooth, homogeneous, and velvety cream. If necessary, you can add a little more oil to reach the desired consistency. The mousse should be dense but easily spreadable. Taste and adjust with salt and pepper if needed.
Gently dry the tomato slices by patting them with paper towels to remove excess moisture. Take a slice of tomato and spread a generous layer of basil mousse, using a piping bag with a smooth or star nozzle. Repeat the operation with all the slices.
If you wish, you can cover with another tomato slice, creating a tomato and mousse “sandwich.”
Place the stuffed tomatoes on a serving plate and decorate each slice with a small whole basil leaf, for a touch of color and freshness.
Serve the tomatoes immediately or store them in the refrigerator for about 30 minutes before enjoying them, so the flavors meld and the mousse chills further. Here are the Tomatoes with Basil Mousse ready to enjoy. Bon appétit!
Simply irresistible!
Storage
Tomatoes with basil mousse are best enjoyed shortly after preparation. If you need to prepare them in advance, store the mousse separately in the refrigerator and assemble the tomatoes just before serving to avoid them becoming too soggy.
Tips and Suggestions
– Tomatoes: choose organic and seasonal tomatoes for the best flavor. The texture is crucial: they must be firm not to crumble when sliced.
– Mousse: for an even more aromatic mousse, you can add toasted pine nuts to the basil before blending, or use them only for the final garnish, to add crunchiness.
– Presentation: you can arrange the stuffed tomato slices vertically, slightly overlapping, in a tower-like shape for a more scenic effect. A drizzle of EVOO just before serving will enhance the flavors.
– Presentation: you can arrange the stuffed tomato slices vertically, slightly overlapping, in a tower-like shape for a more scenic effect. A drizzle of EVOO just before serving will enhance the flavors.
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FAQ (Questions and Answers)
Can I use other types of tomatoes?
Yes, but choose large and firm tomatoes like “beefsteak” or “large vine-ripened” that hold their shape well.
Can I prepare the mousse in advance?
Absolutely yes! You can prepare the basil mousse up to 24 hours in advance and store it in an airtight container in the refrigerator. Before using it, mix it well to make it creamy again. The final assembly of the tomatoes is always best done just before serving.
How long do stuffed tomatoes keep?
Stuffed tomatoes are best enjoyed within a few hours of preparation, so the tomatoes don’t release too much water and the mousse retains its freshness. If any are left over, you can store them in the refrigerator, covered, for up to 1 day, but keep in mind that the tomatoes’ texture might soften.
Can I substitute the goat cheese or Philadelphia?
Sure! Instead of goat cheese, you can use well-drained fresh ricotta, a milder spreadable goat cheese, or even robiola. For Philadelphia, you can opt for another creamy spreadable cheese (such as quark or mascarpone for a richer version) or crescenza for a more robust flavor. The important thing is that the chosen cheese has a creamy consistency for the mousse.
Can I freeze the mousse or stuffed tomatoes?
It is not recommended to freeze either the mousse or the stuffed tomatoes. Dairy products tend to separate during freezing/thawing, altering the mousse’s consistency. Tomatoes, being high in water, would become mushy and watery once thawed. It’s a dish best enjoyed fresh!
