- 1 jar sugo con Basilico (yellow tomato sauce with basil)*
- 10 basil leaves
- 2 Tbsp Extra Virgin olive oil Bonsecco*
- 8 sheets of puff pastry
- 8 tsp dill lemon mustard*
- 2 sprigs fresh dill
- 4 cherry tomatoes, halved
*All ingredients in green are products found at Oil & Vinegar
Kitchen Tool: Round Ravioli Cutter
Soup
Heat the tomato sauce in a small saucepan. Fill a small pot with about 2 cups of hot water, add the sauce and stir well. Heat until simmering. Remove the pan from the heat. Tear the basil leaves and add to the soup along with 1 Tbsp olive oil to the soup. Puree the soup in a blender. Add 1 Tbsp olive oil and stir. Divide the soup into bowls and garnish with a bit of fresh dill and a puff pastry snack.
Heat the tomato sauce in a small saucepan. Fill a small pot with about 2 cups of hot water, add the sauce and stir well. Heat until simmering. Remove the pan from the heat. Tear the basil leaves and add to the soup along with 1 Tbsp olive oil to the soup. Puree the soup in a blender. Add 1 Tbsp olive oil and stir. Divide the soup into bowls and garnish with a bit of fresh dill and a puff pastry snack.
Puff Pastry Snack
Preheat the oven to 425 ° F. Cut circles from the puff pastry with the ravioli cutter. Spread the mustard n the puff pastry and place on a baking sheet. Divide the dill and cherry tomatoes on the pastry circles. Place the circles in the oven and bake for 15-20 minutes until golden brown.
Preheat the oven to 425 ° F. Cut circles from the puff pastry with the ravioli cutter. Spread the mustard n the puff pastry and place on a baking sheet. Divide the dill and cherry tomatoes on the pastry circles. Place the circles in the oven and bake for 15-20 minutes until golden brown.
Variation: drizzle some balsamic vinegar on the soup after
serving.
