SMALL PASTA PHYLLO BASKET WITH CAPRESE SALAD

INGREDIENTS:

4 Pachino Tomatoes

4 mozzarella cherries

100 g of phyllo pastry

  80 g of Salvagno green olive paté

60 g of capers

80 g Salvagno black olives without stone in oil

a few basil leaves

Salvagno extra virgin olive oil

Oregano, salt, pepper q.b.

Cut the tomatoes into squares, and add a little oregano, basil cut into strips, add the capers, the pitted olives, season with a little pepper and salt. Leave to rest.

For Caprese baskets:

Cut the filo pastry into large squares, brush with water, and superimpose three layers  to create a “handkerchief” effect  in small molds for creme caramel lightly brushed with a little olive oil.

Bake at 180 degrees for about 12-15 minutes.

Remove from the oven, turn the basket over.

Fill the baskets with diced tomatoes, capers, pitted olives, and half a cherry of mozzarella, the green olive paté, garnish with basil.