120 min
Suitable for vegetarians
Type of dish: Salads
Temperature: Room temperature
Cuisine type: Italian cuisine
Seasonal period: All year
Ingredients for 5 portions
Ingredients for portions/units
Water 0.25 l
Cherry tomato 0.125 kg
Tomate cherry de colores 0.063 kg
Cheese spread 0.05 kg
Blue cheese 0.025 kg
Tierra de frutos secos 0.125 kg
Walnut 0.1 kg
Marcona almonds 0.013 kg
Pine nuts 0.013 kg
Seta shiitake deshidratada 0.013 kg
Walnut oil 0.01 l
Salt flakes 0.005 g
  • Prepare a calcium bath (Mugaritz calx) with 35 g per litre of water.
  • Blanch the cherries in sunflower oil at 180 º C for 3 seconds and cool in iced water.
  • Peel and add them to the calcium bath for 1 hour depending on the size.
  • Rinse the tomatoes well with water. (You can keep the calcium bath for up to one week.)
  • Prepare the cream cheese filling and put into a pastry bag.
  • Prepare the ground dried fruit and nuts.
  • Fill the tomatoes.
  • Plate up the tomatoes seasoned with salt and olive oil on top of the ground fruit and nuts and decorate with fresh baby sprouts.
Nutritional information (1 portion)
Fiber 2.06 g
Saturates 4.01 g
Monounsaturated fatty acids 4.67 g
Polyunsaturated fatty acids 10.84 g
Cholesterol 10.9 mg
Calcium 94.9 mg
Iron 0.94 mg
Zinc 1.1 mg
Vitamin A 93.34 ug
Vitamin C 10.5 g
Folic acid 25.88 ug
Salt (Sodium) 151.35 mg
Sugars 1.92 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.