When I meet these wonderful red bunches of cherry tomatoes on the market benches, I just can’t keep of buying them. There are many ways to use during the summer time, when they are at their maximum beauty. This recipe I’m going to share, is always a great success! It’s perfect to serve for a cocktail or as a starter before a lunch with friends. You can prepare the ingredients a few hours before and then, at the last moment, create a really inviting dish!

Ingredients (for about 20 cherry tomatoes):

  • 20 cherry tomatoes

for the first filling:

  • preserved artichokes in extra virgin olive oil 5,2 oz
  • 1 boiled egg
  • 5 parsley stems
  • apple vinegar q.s.
  • extra virgin olive oil q.s.
  • salt q.s.

for the second filling:

  • 2 tablespoons fresh sheep ricotta
  • 1 grilled big zucchini
  • 5 mint leaves
  • extra virgin olive oil q.s.
  • salt q.s.
  • pepper q.s.

for the third filling:

  • white beans 5,2 oz
  • 1 tablespoon white Tahini
  • juice of 1 lemon
  • extra virgin olive oil q.s.
  • salt q.s.
  • 1 coffe spoon curry
  • some thyme leaves to guarnish

Steps:

  1. Cut in halves cherry tomatoes; remove all the seeds; put cherry tomatoes on a sheet of paper to drip for half an hour (cover with plastic wrap if you’re going to use them after many hours).
  2. Prepare the first filling: wash the parsley and blend the leaves together with artichokes, 1 boiled egg, 1 tablespoon apple vinegar, 4 tablespoons of extra virgin olive oil and a pinch of salt. Cover with plastic wrap and put it in the fridge.
  3. Prepare the second filling: wash the mint and blend the leaves together with the sheep ricotta, the grilled zucchini, some extra virgin olive oil seasoning to taste with salt and pepper. Cover with plastic wrap and put it in the fridge.
  4. Prepare the third filling: blend the white beans with a tablespoon of white Tahini sauce, the lemon juice, extra virgin olive oil, salt and a coffe spoon of curry. Cover with plastic wrap and put it in the fridge.
  5. Fill the third part of cherry tomatoes with the artichoke cream and guarnish with parsley; fill another third part with zucchini cream and guarnish with fresh mint; fill the rest with the white bean cream and guarnish with thyme leaves.