Fresh spreadable cheese: 60 grams
Lime: ½
Taggiasca olives: 6
Avocado: ½
Lemon: ½
Sungreen cherry tomatoes: 15
Salt to taste.
Pepper as needed.
Chives: to taste


1. Wash the cherry tomatoes and dry them.

2. Cut the cherry tomatoes into two parts lengthwise, gently removing the seeds with a digger. During this operation, be careful not to detach the petiole which will serve both as a decoration and to grasp the morsels.

3. Prepare the first cream. Peel the avocado reducing the pulp into cubes and blend it with a pinch of salt and lime juice.

4. Prepare the second cream. Mix the cream cheese with the grated lemon zest, adding a pinch of salt and a generous grind of pepper.

5. Now arrange the cream cheese in the cherry tomatoes and add the avocado too.

6. Ston the olives, cut the pulp into cubes and distribute it over the stuffed tomatoes.

7. Complete the plate of Sungreen mini-cherries with two creams with a little chopped chives and serve.