Tomato, Apricot And Mozzarella Towers
- 75 g blanched almonds, coarsely chopped
- 400 g tomatoes, quartered, deseeded and diced
- 250 g apricots, halved, stoned and diced
- 3 tbsp white balsamic vinegar
- 3 tbsp olive oil
- 125 x 2 g buffalo mozzarella, drained
- 80 g babyleaf salad
- Saute the almonds in a dry pan over medium heat until toasted. Leave to cool.rnMix the tomatoes and apricots. Whisk the vinegar and oil with salt and pepper and add 2 tablespoons of the dressing to the tomatoes and apricots.
- Divide this mixture between 4 x 3-inch metal dessert rings on 4 plates. Pull small pieces of mozzarella off the ball of cheese and place them on top. Sprinkle with the toasted almonds.
- Carefully lift the rings off. Toss the salad leaves with the rest of the dressing and arrange them on the plates. Serve immediately, with slices of baguette.
- NOTE: if you only have 1 metal ring, make 1 tower at a time.
blanched almonds, tomatoes, white balsamic vinegar, olive oil, buffalo mozzarella, babyleaf salad
Taken from recipes-plus.com/api/v2.0/recipes/19464 (may not work)