Yogurt Caprese

15 minutes

Difficulty

Serves 6

Caprese meets the viral Japanese cheesecake in a savory twist! Fresh tomatoes, basil, crunchy crackers and the creamy richness of MEVGAL yogurt come together in a light, summery recipe made to impress.

Ingredients

2 packs of MEVGAL Greek Yogurt 150g

8–10 crackers of your choice

2 medium ripe tomatoes

1 garlic clove, crushed

1 tbsp tomato paste

10ml water

1/2 tsp salt

4–5 fresh basil leaves

6 tbsp olive oil

Instructions

Grate one tomato and transfer it to a bowl. Add the MEVGAL yogurt, half of the olive oil, the crushed garlic, tomato paste, and salt. Pour in the water and mix well until the mixture becomes smooth and creamy.

Transfer the mixture to a serving dish and place the crackers upright into the cream.

Finely dice the second tomato and place it in a separate bowl. Add the chopped basil leaves, the remaining olive oil, and a pinch of salt. Mix gently.

Spoon the tomato mixture over the yogurt base. Refrigerate for 3–4 hours to allow the crackers to soften and the flavors to blend beautifully.

print the recipe