Grilled tomato with pesto with thermomix

(12 votes, average: 4.08 out of 5)

28 April, 2022

A mid-afternoon snack, while enjoying a glass of white wine, or perhaps while watching TV, are one of those little cravings that just thinking about makes our mouths water.

This is the case of this preparation, Grilled tomato with pesto with thermomix, Below we show you how easy and fast it is. This recipe calls for dill

Don’t miss out, you’ll love it.

Grilled tomato with pesto with thermomix

Persons

Preparation time:

15 minutes

Total Time

15 minutes

Kitchen room

English

Category:

Salads Thermomix Snacks with Thermomix Vegetables with Thermomix

Ingredients of grilled tomato with pesto with thermomix

3 tomatoes
180 grams of smoked trout
10 grams of fresh dill leaves
50 grams of hazelnuts
100 grams of extra virgin olive oil
100 grams of manchego cheese
1 teaspoon grated orange peel
2 cloves of garlic
½ teaspoon of salt

Preparation of grilled tomato with pesto with thermomix

To begin the preparation of this wonderful delicacy, place the manchego cheese cut into pieces in the Thermomix bowl and program.
10 seconds / Speed 10.
Once the cheese is grated, with the help of a spatula or spoon, lower the remains of cheese that have adhered to the walls and lid of the thermomix container to the blades.
Next, add the garlic cloves along with the fresh dill leaves (reserve some leaves for sprinkling at the end of the recipe), as well as add the hazelnuts (save some hazelnuts for the end of the recipe as well), pour in too , grated orange peel, salt and program.
10 seconds / Speed 7.
Again, with the help of a spatula or spoon, lower the remains of the mixture that have adhered to the walls and lid of the thermomix container to the blades and program.
1 minute / Speed 5.
Meanwhile, slowly add the oil to the mixture to emulsify. Pour the cream into a bowl and reserve.
On the other hand, heat a frying pan with grooves that simulate a grill over high heat and brown the tomato cut into slices, cook for 1 minute on each side.
Once the tomato slices are lightly browned, remove to a plate and sprinkle with salt.
To continue, top with sliced smoked trout, drizzle with 2 teaspoons reserved dill pesto, and serve sprinkled with fresh dill and finely chopped hazelnuts.