Summary

Ingredients

• 8 medium tomato (s)
• 8 slices Parma ham (alternatively smoked ham)
• 0.25 ¼ pack rocket
• 50 g pine nuts
• 1 piece (s) parmesan, the size a walnut
• 6 tablespoon balsamic vinegar
• 1 teaspoon honey
• 1 teaspoon mustard
• 1 tablespoon olive oil
• Croutons, (Croustinis)
• some salt and pepper
• possibly oil
• possibly balsamic vinegar
• possibly grated parmesan

Print Recipe Pin Recipe

Instructions

1. Finely chop rocket and Parma ham, freshly grate the Parmesan. Heat the olive oil with a little salt in a pan and toast the pine nuts until golden brown. Reduce the balsamic vinegar by half in another pan, stir in the honey and mustard. Mix the pine nuts with the balsamic sauce and season with a little pepper. Let cool down. Then mix well with rocket, Parma ham and Parmesan, if necessary season again and season.
2. Cut the tomatoes in a circle at the top and carefully scrape out the pulp with a teaspoon. Gradually pour in the prepared filling and press down a little (be careful not to tear the tomatoes). Press the croustinis into the tomato opening and close it with it.
3. Use any leftover rocket as a base. Drizzle with a little olive oil and balsamic vinegar and season. Sprinkle grated parmesan and croustinis on top and arrange the filled tomatoes on top.
4. Tastes very good even without ham and is then suitable for vegetarians