Preparation :30 min + 1 h stored in fridge
Cooking : 3 min.
Ingredients for 4 people
250 g Ricotta of Romagna
10 red cherry tomatoes
10 yellow cherry tomatoes
2 tablespoons of unsalted peanuts
2 tablespoons of golden sesame seeds
Salt and freshly ground pepper.
- Wash an dry the cherry tomatoes.
- Chop coarsely the peanuts, then grill them without sauce for 2-3 min in a pan. Add salt and pepper. .
- Pour the frilled peanuts on a plate and the sesame in another one.
-Crumble coarsely the Ricotta of Romagna on a plate with a fork. Add salt and pepper and stir quickly: the Ricotta must remain firm.
-Take a knob of Ricotta in a hand and put a cherry tomatoe inside it, making a ball. Roll the ball on the sesame seeds or on the chopped peanuts.
-Prepare in this way other cheese balls, rolling half of them on the peanuts and the other half on the sesame seeds.
Store in fridge for at least 1 h to harden them.
-Serve the meatballs as an appetizer with some toothpicks (cut some tomoatoes in two halves to give a touch of color).