Petisco italiano de Natal no copo

Ingredientes

• FOR THE TOMATO RELISH
• 1/2 red onion
• 1 clove of garlic
• 20 ml red wine vinegar
• 1/2 tablespoon sugar
• 20 ml extra virgin olive oil
• 2 tomatoes
• 3 fresh basil leaves
• 5 fresh mint leaves
• 1 dried chilli
• 3 sun-dried tomatoes
• pepper
• salt
• FOR THE PESTO
• 30 fresh basil leaves
• 25 g pine nuts
• 4 tablespoons extra virgin olive oil
• 25 g Parmesan
• pepper
• FOR THE RICOTTA
• 125 g ricotta
• 1 tablespoon extra virgin olive oil
• pepper

Modo de preparo

1. 1

   1. Finely dice the red onion and mince the garlic. Leave to sit for 5 minutes in the red wine vinegar.2. Stir the sugar into the onion mixture. Add the oil, crumbled chilli, diced tomato, finely chopped sun-dried tomatoes and fresh herbs, then season to taste with salt and pepper.3. Now make the pesto. Place the basil, pine nuts, olive oil, Parmesan and pepper in a separate bowl (not with the tomato relish) and blitz the ingredients in a blender or food processor until smooth.4. Then, again in a separate bowl, mix the ricotta, olive oil and pepper together with a spoon until combined.5. All of the above can be prepared in advance. The only thing left to do is fill the glasses. Take an amuse-bouche glass and start with 2 teaspoons of pesto, then 3 teaspoons of ricotta and finally 3 teaspoons of tomato relish. Repeat five more times and you're ready to serve!You can also scatter a few extra pine nuts or basil leaves over the glasses as a garnish.Enjoy!