Grilled tomini are literally the ace up your sleeve for quick appetizers or light main dishes. They are very simple and quick to prepare and are truly delicious with their crispy crust and soft, gooey cheese interior.
Grilled tomini can be seasoned and paired in numerous ways. They are delicious with a drizzle of honey, or with some chopped nuts; they can be served with vegetables or wrapped in speck or ham before being grilled.
In short, let your imagination run wild, and if you want some more ideas, have a look at
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Portions: 4People
- Cooking methods: Oven, Stove
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
- Energy 305.63 (Kcal)
- Carbohydrates 19.12 (g) of which sugars 6.73 (g)
- Proteins 8.45 (g)
- Fat 22.85 (g) of which saturated 10.63 (g)of which unsaturated 4.15 (g)
- Fibers 5.00 (g)
- Sodium 1,117.66 (mg)
Indicative values for a portion of 5 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Grilled Tomini with Sweet Potatoes
- 2 sweet potatoes
- 4 tomini (suitable for cooking)
- 3 tbsps extra virgin olive oil
- 1 sprig thyme
- Some leaves sage
- 2 tbsps mixed seeds
- to taste salt
Tools
- 1 Mandoline
- 1 Griddle non-stick
Preparation of Grilled Tomini with Sweet Potatoes
Before preparing the grilled tomini, you need to cook the sweet potatoes. Wash the potatoes, peel them, and slice them thinly with a mandoline.
Arrange all the potato slices on a baking tray lined with parchment paper without overlapping them. Drizzle with a bit of extra virgin olive oil, a pinch of salt, chopped thyme, and sage, and bake in a preheated static oven at 356°F for about 20/30 minutes until the potatoes are soft and golden.
When the sweet potatoes are cooked, take them out of the oven and arrange the slices on individual plates, slightly overlapping to form a sort of flower.
Grill the tomini on a very hot grill pan for about 2 minutes on each side: the tomini are ready when the crust is still intact and by gently pressing with your fingers, you feel that they are soft and yielding inside.
Place each grilled tomino on the bed of sweet potatoes on individual plates, sprinkle with some mixed seeds, and serve immediately while hot.
