receta de mini mozzarrelas con mermelada de tomate y AOVE
Recipe of mini mozzarellas with tomato jam and extra virgin olive oil - Reserva familiar Picual Castillo de Canena.


  • Mini mozzarellas
  • 1/2 Kg tomatoes mature
  • 250 g sugar
  • 1/2 lemon
  • Extra virgin olive oil - Castillo de Canena Picual Family Reserve


  • Peel the tomatoes and cut them into cubes, mix them with the sugar and leave to stand for about 3 hours.
  • Add the juice of half a lemon to the mixture and simmer for about 45 minutes.
  • When it is time to present the appetizer, open the mini mozzarellas in the middle and fill with the tomato jam.
  • Finish with extra virgin olive oil Castillo de Canena Reserva Familiar Picual.