Stuffed beef tomatoes with nutmeg croutons and mozzarella

Ingredients for 2 servings:

• 3 slices of toast (wholemeal toast)
• 60 g butter
• Salt and pepper, from the mill
• Nutmeg, freshly grated
• 1 ball of mozzarella
• 2 sprigs rosemary, fresh, chopped
• 3 tbsp white wine vinegar, alternatively balsamic vinegar bianco
• 4 tbsp olive oil
• 2 tomatoes (oxheart)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

a delicious dinner or even a starter

Cut the bread into 1 cm cubes. Heat the butter in a pan and fry the bread cubes until golden brown. Season with salt, pepper, and nutmeg. Wash the tomatoes and cut off the tops; they look best with the stems. Scrape out the flesh with a spoon, or even better, with a tomato baller. Pat the insides of the tomatoes dry with kitchen paper and season with salt and pepper. Cut the mozzarella into 1 cm cubes and mix with rosemary, vinegar, salt, pepper, and two tablespoons of olive oil. Marinate for 15 minutes. Drain the diced mozzarella in a sieve lined with kitchen paper, mix with the croutons, and stuff the tomatoes. If you like, place the tomatoes in an aluminum tray and grill them on low heat for 10-15 minutes, until the mozzarella has melted slightly. It also works in the oven at 160°C on a baking tray lined with baking paper on the second rack from the bottom for 15-20 minutes. The tomatoes are then drizzled with the remaining olive oil.