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Home Italiaanse kerst amuse in een glaasje

Recipes

It's the most wonderful time of the year! I can hardly wait for Christmas to arrive. The season of togetherness and, of course, all those wonderful Christmas dinners. For me, it's important not to spend the entire evening standing in the kitchen. That's why today I'm sharing an amuse-bouche that takes very little time — and where you can prepare most of it well in advance. Did you know, by the way, that amuse means 'pleasure' in French? A pleasure to eat and to make.

This Italian amuse-bouche has three components: pesto, ricotta and tomato. I always make my pesto from scratch. It's incredibly easy — the hand blender does all the work ;) — and sooo much tastier than anything from a jar. On top of the pesto comes a layer of ricotta. Ricotta has a lovely, fresh flavour, but you could also swap it for Mozzarella. The final layer is a tomato relish. I normally make this relish as a salad in summer at the barbecue, but it's also absolutely delicious layered into this amuse-bouche.

x_ckl_recipe_markerItalian Christmas amuse-bouche in a glass This festive amuse-bouche in a glass combines a fresh tomato relish, homemade pesto and creamy ricotta. Perfect as a Christmas nibble for six. Italian Christmas amuse-bouche in a glass Starter Italian 6 25 min 20 min

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!

Recipes 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 6 amuse-bouche glasses cutting board food processor / hand blender Christmas christmas Christmas Outlet: Best-value Christmas cooking gifts christmas-outlet Blackwell Lid Lifter for Casserole - Dutch Oven - Black Steel - 42 cm Blackwell Deksellifter Cookinglife Etagere Black - ø 16, 21 & 26 cm - 3 layers Cookinglife Etagere Cookinglife Soup Bowls / Bowls Rhythm & Lines ø 14 cm - 4 Pieces Cookinglife Kom Roasted duck breast with orange glaze and Christmas vegetables foodies-geroosterde-eendenborst-met-sinaasappel-glaze-en-kerstgroenten Whole (Christmas) chicken from the oven foodies-hele-kerst-kip-uit-de-oven Grilled tournedos with red wine sauce and grilled vegetables foodies-gegrilde-tournedos-met-rode-wijnsaus-en-gegrilde-groenten Kerst biercocktail met kaneel en sinaasappel foodies-kerst-biercocktail-met-kaneel-en-sinaasappel

Recipe

Italian Christmas amuse-bouche in a glass

This festive amuse-bouche in a glass combines a fresh tomato relish, homemade pesto and creamy ricotta. Perfect as a Christmas nibble for six.

Course	Starter
Kitchen	Italian
Servings	6

Preparation time

Preparation time	25 min
Total	20 min

Equipment

6 amuse-bouche glasses
cutting board
food processor / hand blender

Ingredients

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