🍽️ Crispy Tomato Mozzarella Bowl with Almond Panko Crunch

Name: Crispy Tomato Mozzarella Bowl with Almond Panko Crunch
Total time: 15 min
Yield: 4 servings
Ingredients: 180 g tomato(es); 125 g mozzarella; 2 tsp olive oil (extra virgin); 25 g panko; 5 g parmesan; 20 g almond(s) (whole, unpeeled); herb salt; pepper (freshly ground); watercress (for garnishing)

285 kcal · 15 min · 4 servings

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Ingredients

180 g tomato(es)
125 g mozzarella
2 tsp olive oil (extra virgin)
25 g panko
5 g parmesan
20 g almond(s) (whole, unpeeled)
herb salt
pepper (freshly ground)
watercress (for garnishing)

Instructions

1. Rinse the tomatoes thoroughly under running water.
2. Cut the washed tomatoes into bite-sized pieces.
3. Let the mozzarella drain well.
4. Cut the mozzarella into bite-sized pieces as well.
5. Grease a small baking dish with one teaspoon of olive oil.
6. Distribute the tomato and mozzarella pieces evenly in the prepared dish.
7. Chop the almonds very coarsely.
8. Mix the coarse almonds in a small bowl with panko breadcrumbs, salt, and pepper.
9. Sprinkle the almond panko mixture evenly over the tomatoes and mozzarella in the baking dish.
10. Top everything with freshly grated parmesan cheese.
11. Drizzle the remaining olive oil evenly over the topped baking dish.
12. Preheat the air fryer to 180 °C.
13. Cook the baking dish in the air fryer for 8 to 10 minutes until the surface is golden brown and crispy.
14. Check the cooking progress early to avoid burning.
15. Garnish the finished dish with fresh watercress.

Nutrition per serving

kcal: 285
Protein: 14 g · Fett/Fat: 19 g · Carbs: 15 g