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Roasted tomato Caprese salad with a parmesan crust
30 m active | 55 m total
Nutrition facts per serving:
  • Energy in kcal about 378
  • Fat about 25g
  • Carbohydrates about 23g
  • Protein about 13g
This is needed
This is needed for 4 people
Parmesan crust
  • 0.5 puff pastry dough, rolled into a rectangle (approx. 160 g
  • 2 tsp sesame seeds, white or black
  • 30 g Parmesan
  • 500 g vine-ripened cherry tomatoes, red and yellow, if possible
  • 1 red chilli, cut into rings, deseeded
  • 2 tbsp olive oil
  • 2 tsp liquid honey
  • 0.5 tsp coarse sea salt
  • 150 g mozzarella, sliced
  • 2 tbsp balsamic vinegar
  • a little pepper, ground
  • some basil leaves
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And that's how it's done
And that's how it's done
Parmesan crust
Cut the pastry dough lengthwise into 4 strips and place on a tray lined with baking paper. Grate the parmesan over the top and scatter with sesame seeds. Bake: for approx. 25 mins. in an oven preheated to 180 °C (convection). Remove, leave to cool. Serve with the salad.
Place the tomatoes, still on the vine, on an oven tray lined with baking paper. Mix together the chilli, oil, honey and salt and pour over the tomatoes. Bake: along with the crust: for approx. 25 mins. in an oven preheated to 180 °C (convection). Allow the tomatoes to cool a little and transfer to a plate. Top with the slices of mozzarella, drizzle with balsamic vinegar, season with pepper and garnish with basil.