Bresc BV

Cherry tomatoes stuffed with Parma ham and Pecorino cream



100 g Parma ham, slices
200 g Bresc Sweet’n sour cherry tomatoes garlic parsley
50 g cream cheese
50 g mayonnaise
50 g Pecorino cheese, grated
5 g parsley, chopped
5 g spring onion, sliced
2 g tomato powder
salt and pepper

Preparation method

Bake the slices of Parma ham in the oven for 5 minutes at 200°C. Allow to cool, then puree to a smooth paste in the kitchen machine. Drain the sweet-and-sour cherry tomatoes and pat them dry in layers of kitchen paper. Mix the mayonnaise with the cream cheese and Pecorino. Add the chopped parsley and season with salt and pepper. Fill a piping bag with the cream and pipe a little into the tomatoes. Garnish with the spring onion and tomato powder.