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Cheese tomatoes from the clay pot

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Ingredients for 4 servings:

  • 8 tomatoes, firm, halved
  • 200 g cheese (Emmental)
  • 200 g bacon, sliced
  • chives
  • Paprika powder

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Soak the earthenware pot in water for half an hour. Then line the bottom with some smoked bacon and place the tomato halves, cut-side up. Distribute the remaining bacon and cheese over the tomatoes. Place in a cold oven, preheat to 220°C, and bake for 45 to 50 minutes. Sprinkle with chopped chives and paprika before serving. Serve with rice or farmhouse bread.

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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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