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.