Stuffed Tomatoes with Sheep Cheese and Herbs
Appetizers • European
Description
Stuffed Tomatoes with Sheep Cheese and Herbs
Ingredients
- Tomatoes 15 pieces
- Farmers cheese 5 oz
- Mayonnaise 2 tablespoons
- Hard Cheese 5 oz
- Fresh basil leaves 0.2 bunches
- Cilantro ½ bunch
- Garlic 3 cloves
- Ground Black Pepper to taste
- Walnuts 1 tablespoon
Step-by-Step Guide
Step 1
For this appetizer, it's best to choose large cherry tomatoes or smaller varieties of De Barao. Wash the tomatoes, cut off the tops, and use a small spoon, preferably a coffee spoon, to scoop out the insides. This will give you tomato 'cups.'
Step 2
Grate both types of cheese and mix them thoroughly with the mayonnaise, finely chopped herbs, garlic pressed through a garlic press, and crushed walnuts.
Step 3
Now, fill each tomato with the mixture. If it overflows a bit, that's great; it looks more appetizing.
Step 4
Carefully arrange them for serving. Each hostess can decorate the dish to her liking, perhaps with quail egg quarters or pitted olives with a sprig of parsley—whatever pleases the soul!
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