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Mini Mozzarellas with tomato jam & Picual


Mini mozzarellas christmas_recipe_mozzarella_Castillo_de_Canena
1/2 kg of ripe tomatoes
250g of sugar
Half lemon
EVOO Family Reserve Picual Castillo de Canena


Peel the tomatoes and cut into cubes, mix with the sugar and let stand for 3 hours. Add the juice of the lemon and cook over low heat for about 45 minutes.

When presenting the aperitif, open each mini mozzarella in the middle and fill it with the tomato jam. Finish in the top with extra virgin olive oil Family Reserve Picual Castillo de Canena.

*Here more Christmas recipes*

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