Another quick idea for an appetizer or “smart” recipe all raw, simple and appetizing, the tomato boats!
It is certainly not a traditionally Christmas dish, but its freshness and speed make it perfect to bring a different touch to the table even during the holidays!
With just one tomato I made the boats you see in the photo, 12 wedges of tomato seasoned and stuffed with mozzarella so keep this in mind if your diners are more in number!
If you want to aromatize the dish more, I suggest you marinate the mozzarella balls for a couple of hours before using them.
I added a bit of Genoese pesto with a drizzle of oil, but if you prefer, you can add a mix of aromatic herbs like parsley, basil, and chives, or simply a quick vinaigrette of EVO oil, salt, and pepper!
P.S. The pre-marinating is optional: if you are in a hurry, prepare the boats in advance, add the dressing, cover with plastic wrap, and leave covered until serving time to get around the time constraint!
TOMATO BOATS
- Difficulty: Very Easy
- Cost: Very Economical
- Rest time: 1 Hour
- Preparation time: 25 Minutes
- Portions: 6
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for TOMATO BOATS RECIPE
- 1 tomato (ripe and firm)
- 1 teaspoon balsamic vinegar glaze
- 2 tablespoons extra virgin olive oil
- as needed mozzarella balls
- as needed arugula
- as needed salt
- as needed pepper
Tools for TOMATO BOATS RECIPE
#adv
- Knives
- Bowls
- Food Wraps
- Paper Towels
PREPARATION FOR TOMATO BOATS RECIPE
There’s not much to say but just look at the picture and quickly replicate the preparation of this tasty appetizer.
So if we want to marinate FIRST, put the mozzarella balls in a bowl with Genoese pesto, salt, pepper, and a drizzle of extra virgin olive oil and let them marinate for a while.
I set an hour of rest, but do according to your availability!
At mealtime, place the mozzarella balls on a sheet of absorbent kitchen paper to dry them a little and wrap them in a stem of washed and dried arugula.
With a paring knife, remove the seeds and the internal rib of the tomato cut into small wedges: as I said, from one ripe and firm red tomato, I got 12.
Skewer one part of the tomato, place the seasoned mozzarella with arugula and close the boat by skewering the toothpick into the other part of the tomato.
In short, spending a lot of time writing seems silly: you don’t need many instructions, you definitely don’t!!!
Arrange the tomato boats on the serving plate and serve immediately!
Enjoy your meal! Annalisa
With this photo, I also want to celebrate FAENZA, the city where I was born, the city of ceramics that I love so much personally! A wall in the entrance of my house has many ceramic plates hanging, gifts from my mom throughout my life, and this plate you see in the photo is a gift from my sister Annacarla from the Historic Workshop of “Gemi,” that is Geminiani Silvana Ceramiche Corso Baccarini 15/6 Faenza! Thank you, Carla ❤️
