Chicory boats with a cream of dried tomatoes

Ingredients for 4 servings:

• 2 tbsp, heaped cream cheese
• 2 tbsp, heaped sour cream, or cream cheese
• 8 tomatoes, pickled and dried
• 8 chicory leaves
• n. B. Pfeffer
• e.g. olive oil
• e.g. fresh basil

Instructions

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

vegetarian, quick, healthy snack

First, remove the stalk and outermost leaves from the chicory. Then, pick the leaves one by one. Wash them and place them on a kitchen towel to drain. Cream: First, finely chop 8-10 of the pickled, sun-dried tomatoes. In a bowl, mix 2 generous tablespoons of cream cheese (approx. 50g) with 2 tablespoons of sour cream or sour cream. Now stir the tomatoes and freshly chopped basil into the cream. If you let the oil from the tomatoes drain first, you can add a dash of olive oil; otherwise, the oil clinging to the tomatoes will suffice. Season with pepper to taste. You can now either fill the chicory leaves with the cream or place them on a large platter with the cream on the table. Tip: I use a fine cream cheese. You can also use grainy cheese, depending on your taste. Pickled tomatoes from a jar from the discount store are perfectly fine.