Savory Tiramisu with Tomatoes & Mozza
Looking to shake up your appetizer game? This Savory Tiramisu with Tomatoes & Mozza is a delicious twist on the classic dessert that’s sure to impress your guests! Bursting with fresh flavors and a delightful creamy texture, this dish is perfect for parties, picnics, or just a fancy dinner at home.
why make this recipe
Creating this savory version of tiramisu not only showcases your culinary creativity, but it also introduces your taste buds to a whole new world! The combination of mascarpone and mozzarella creates a rich and creamy base that beautifully complements the juicy tomatoes and aromatic basil. Plus, it’s a no-bake dish that can be prepared ahead of time, making it a real crowd-pleaser at any gathering!
how to make Savory Tiramisu with Tomatoes & Mozza
Ingredients:
- 250 g of mascarpone
- 3 ripe tomatoes
- 2 balls of mozzarella di bufala
- 10 cl of heavy cream
- 1 clove of garlic
- 1 tablespoon of pesto (basil)
- 8 savory biscuits (TUC type or plain crackers)
- Fresh basil leaves
- Salt
- Pepper
- A drizzle of olive oil
Directions:
- Wash and cut the tomatoes into small cubes.
- Drain and cut the mozzarella into small pieces.
- Peel and finely chop the garlic clove.
- In a bowl, mix the mascarpone, heavy cream, pesto, and garlic. Season with salt and pepper. Whisk lightly until you have a creamy texture.
- Crush the savory biscuits roughly at the bottom of individual cups or a serving dish.
- Add a layer of tomatoes, followed by a layer of mozzarella.
- Cover everything with the mascarpone cream. You can repeat layers if you have enough ingredients.
- Finish off with a drizzle of olive oil, sprinkle some diced tomatoes, add mozzarella, and decorate with fresh basil leaves.
- Refrigerate for at least 2 hours before serving to let the flavors meld beautifully.
how to serve Savory Tiramisu with Tomatoes & Mozza
This dish is best served chilled, making it a refreshing option for warm weather eating. Consider garnishing with additional basil leaves or a sprinkle of freshly cracked black pepper for an extra pop of flavor. Serve it as an appetizer or part of a colorful antipasto platter alongside other Mediterranean delights.
how to store Savory Tiramisu with Tomatoes & Mozza
If you have any leftovers (which is rare!), store the Savory Tiramisu in an airtight container in the refrigerator. It should stay fresh for up to 2-3 days. Just give it a gentle stir or shake before serving again to refresh the texture.
tips to make Savory Tiramisu with Tomatoes & Mozza
- Use fresh, high-quality ingredients for the best flavors.
- Let the tiramisu sit overnight if possible – the flavors only get better!
- If you’re short on time, you can use store-bought pesto to simplify the process.
variation
Feel free to customize this recipe! Consider adding roasted red peppers for a smoky flavor, or substitute sun-dried tomatoes for a tangy twist. For a different herb profile, try using arugula or spinach instead of basil.
FAQs
Can I make this dish vegan?
Yes! Substitute mascarpone for a vegan cream cheese, use coconut cream in place of heavy cream, and skip the mozzarella or find a plant-based alternative.
How long does this dish need to chill?
For the best flavors and texture, chill it for at least 2 hours, but overnight is even better!
Can I prepare this dish in advance?
Absolutely! This dish is perfect for prepping a day ahead of time, allowing the flavors to develop beautifully.
Savory Tiramisu with Tomatoes & Mozza
Ingredients
Main Ingredients
- 250 g mascarpone Use fresh, high-quality mascarpone for the best flavor.
- 3 pieces ripe tomatoes Wash and cut into small cubes.
- 2 balls mozzarella di bufala Drain and cut into small pieces.
- 10 cl heavy cream
- 1 clove garlic Peel and finely chop.
- 1 tablespoon pesto (basil) Use store-bought to simplify if short on time.
- 8 pieces savory biscuits (TUC type or plain crackers) Crush roughly for layering.
- to taste fresh basil leaves For garnishing.
- to taste Salt
- to taste Pepper
- to drizzle olive oil For finishing touch.
Instructions
Preparation
- Wash and cut the tomatoes into small cubes.
- Drain and cut the mozzarella into small pieces.
- Peel and finely chop the garlic clove.
- In a bowl, mix the mascarpone, heavy cream, pesto, and garlic. Season with salt and pepper, whisking lightly until you have a creamy texture.
- Crush the savory biscuits roughly at the bottom of individual cups or a serving dish.
- Add a layer of tomatoes, followed by a layer of mozzarella.
- Cover everything with the mascarpone cream. Repeat layers if you have enough ingredients.
- Finish off with a drizzle of olive oil, sprinkle some diced tomatoes, add mozzarella, and decorate with fresh basil leaves.
- Refrigerate for at least 2 hours before serving.
