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Stuffed tomatoes with cream cheese

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Ingredients for 4 servings:

  • 500 g cherry tomatoes, larger
  • 1 bunch of chives
  • 2 cucumber(s), small pickles
  • 125 g double cream cheese
  • 2 tbsp Parmesan cheese (freshly grated)
  • ½ tsp tomato paste
  • Caraway, (ground)
  • Salt
  • Pepper, from the mill

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Wash the tomatoes and cut off the tops. Then hollow out the tomatoes with a teaspoon. Finely chop about 1 tablespoon of the flesh. You can use the rest, for example, in a tomato soup. Wash the chives and cut them into rounds. Finely chop the gherkins. Mix both with the tablespoon of flesh, tomato paste, cream cheese, and Parmesan cheese. Season with salt, pepper, and caraway seeds and stuff the tomatoes. Serve with ciabatta.

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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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Stuffed tomatoes with cream cheese