Hugo Spritz cocktail and filled Tomato Appetizers

It’s with a hint of nostalgia that we publish our new post…but we couldn’t not to share with you the recipe of Hugo Spritz, the aperitif that  we’ve been sipping, together with good friends, by the sea, during our hot Italian summer.

Since the weather in Denmark seems to be promising for the next days, why don’t try it out, accompanied by fresh and healthy filled cherry tomatoes?


INGREDIENTS for 1 serving

Ice cubes
100 ml of Prosecco
150 ml of seltz or sparkling water
2 tbs  of Elderflower syrup
some sprigs or leaves of mint
1 lime or 1 apple

Put the ice cubes in the glass.  Add the elderflower syrup, sparkling wine and mineral water. Stir and add some mint leaves or sprigs of mint. Decorate with a slice of lime or apple to give a note of tartness (add some drops of lime juice for extra tartness).

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INGREDIENTS for 4 servings

10-12 cherry tomatoes
1 medium-sized eggplant
2 tbs lemon’s juice
3 tbs olive oil
3-4 chopped mint leaves, to taste

To prepare the eggplant mousse:  rinse the eggplant and grill it on each side on a grill pan or in the oven until soft (depends on the size; you can check with a toothpick). Peel the eggplant and let it drain for half an hour if you notice liquid draining off.

Put the eggplant in a food processor and blend it together with lemon juice, chopped mint leaves, olive oil and salt. Blend until smooth and mousse-like.

Prepare the tomatoes. Cut a small slice off the end of each tomato. Scoop out the pulp inside using a mellon balleror small spoon. Be careful not to puncture the skin on the bottom. Season the tomatoes cups with salt and pepper.

Place the eggplant mousse inside the tomatoes by using a sac à poche. Garnish each bite with parmesan flakes. Transfer the bites onto a serving platter and chill until ready to serve.



Francesca & Marinella

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