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Fiery Tomato and Cheese Cream with Pistachios

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Fiery Tomato and Cheese Cream with Pistachios

The perfect fiery tomato and cheese cream with pistachios recipe with a picture and simple step-by-step instructions.

  • 100 g Sheep cheese Bulgarian
  • 150 g Cream cheese double cream setting
  • 1 Spring onion stick
  • 1 Clove of garlic
  • 10 Rosemary needles
  • 1,5 teaspoon Chopped chilli
  • 2 tablespoon Freshly chopped pistachios
  • 6 Romana vine tomatoes
  • 1 tablespoon Extra virgin olive oil
  • Salt and pepper
  • Honey
  1. Drain the cream cheese in a colander. Drain the sheep’s cheese and pat dry with kitchen paper. Cut the spring onion into rings and chop the garlic. Chop the rosemary. Core the tomatoes and cut into small pieces.
  2. Mix all the ingredients for the cheese cream together and season with salt and pepper.
Dinner
European
fiery tomato and cheese cream with pistachios

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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