Bon-bon appetizer with tomato

Ingredients:

Bon-bon balls and dipping sauce

• 24 grape tomatoes, cored
• 30 g Asiago cheese, cut into 24 small cubes
• 3 eggs
• 450 g of sausage mince
• 1 cup flour
• Breading, recipe below
• 4 tbsp. vegetable oil
• 1 cup fresh tomato salsa
• 1 tbsp. ranch dressing
• Half a seedless cucumber, chopped

Breading

• 1 cup grated Asiago cheese
• 0.5 cups yellow corn flour
• 0.5 tbsp. breadcrumbs
• 1 teaspoon coarse salt
• 1 teaspoon granulated garlic
• 1 teaspoon dry mustard
• 1/4 tsp freshly ground black pepper
• A pinch of cayenne pepper

Preparation:

1. Stuff each cocktail tomato with a cube of Asiago cheese. Beat 1 egg in a medium bowl. Add the sausage and stir until the egg is completely absorbed. Place a 30x30 cm piece of plastic wrap on your work surface. Scoop out about 20 grams of the meat mixture and form a small pancake in the palm of your hand. Place the stuffed tomato in the center of the pancake and wrap the mixture around it, rolling it in your palms to form a meatball with the tomato hidden inside. Place the ball on the plastic wrap and repeat with the remaining tomatoes.
2. Beat the remaining 2 eggs in a small bowl. Place the flour and breading ingredients in separate small bowls. To prepare the breading area, arrange the 3 bowls in the following order: flour, egg, and breading mixture. Place another 12x12 inch piece of plastic wrap on your work surface. With one hand (wet), dip the bonbon into the flour. With the other hand (dry), gently roll it to coat it with a thin layer of flour.
3. Take a ball and place it in the bowl with the egg. Using a wet hand, gently roll it until it's lightly coated. Place it in the bowl with the breadcrumbs. Using a dry hand, sprinkle the bon-bon with breadcrumbs, then begin to gently roll it to coat. Place the bon-bon on a clean piece of plastic wrap. Coat each ball in the same manner. If necessary, you can gently roll the bon-bons in clean, dry hands to ensure they're perfectly round. Let them sit while the oil heats.
4. In a skillet deep enough to completely submerge the balls, heat the oil to 175°C (350°F). Fry the bon-bons, 6 at a time, until golden brown, 5–7 minutes. Transfer to paper towels to drain excess oil. Bon-bons can be prepared ahead of time and reheated on a baking sheet in a preheated oven at 160°C (325°F) for 5–7 minutes before serving.
5. Whip it up salsa With ranch dressing In a small food processor, pulse for about 30 seconds. Transfer to a bowl and toss with the cucumbers. Serve with bon-bons.