Summary

Ingredients

For the cream: (basil cream)

• 1 pot basil
• 10 ml olive oil
• 1 clove garlic
• 1 cup sour cream
• 1 cup crème fraîche
• salt and pepper

For the tomato sauce:

• 500 ml tomatoes, happened
• 1 shallot (s)
• 1 shot white wine
• 50 ml vegetable stock
• 1 sprig rosemary
• 2 sprig (s) thyme
• Olive oil for frying

Also:

• 100 g parmesan cheese

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Instructions

1. For the tomato sauce, first peel the shallot and sweat it in olive oil. Deglaze the shallot with the white wine, add the tomatoes and vegetable stock and bring to the boil. Finely chop the herbs and add. Mix everything and put in the fridge for 30 minutes to cool.
2. For the basil cream, pluck the basil leaves and mix finely with olive oil and the peeled garlic clove. Put the sour cream and crème fraîche in a bowl, season with salt and pepper, add the basil and mix everything well.
3. For the parmesan crackers, preheat the oven to 180 ° C, grate the parmesan finely and spread it in a circle on a baking sheet lined with baking paper. Bake the parmesan circles for about 5 - 8 minutes.
4. First pour the basil cream into a small glass, spread the tomato sauce on top of the basil cream and put a parmesan cracker on top.