Appetizer
4 servings
20 minutes
0 minutes
Chef Toribio Prado
A nice, fresh, stuffed appetizer!
1 cup goat cheese
1 red onion diced
2 cups Grape Tomatoes
1 bunch arugula
1 bunch basil
1/2 cup Spanish olives
1/2 cup Spanish olive oil
1/4 cup red wine vinegar
Salt and fresh ground black pepper to taste
1/4 teaspoon cumin ground
1 clove Elephant garlic, minced
Combine vinaigrette ingredients in a blender and blend until smooth.
Slice tomatoes in half lengthwise, and remove seeds with a teaspoon.
Fill each half with goat cheese and put yellow halves on red halves and press gently to close.
Hand tear the arugula and basil and toss with red onion.
Add the tomatoes and vinaigrette and toss.
Serve over whole basil leaves.
