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Stuffed tomatoes with feta cheese cream

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Ingredients for 4 servings:

  • 350 g sheep’s cheese
  • 200 g cream
  • 2 cloves garlic
  • 1.3 kg cherry tomatoes
  • 1 tsp thyme
  • 200 ml olive oil
  • 150 g olives, green
  • pepper

Instructions

Working time approx. 50 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 50 minutes

Mash the feta cheese with a fork. Stir in enough cream to make a creamy consistency. Peel the garlic, press it through a press, and stir in. Season with pepper. Trim and wash the tomatoes, and cut off one top. Scoop out the flesh with a teaspoon. Transfer the cheese cream to a piping bag fitted with a large nozzle. Fill the tomatoes to the brim with it. Place the tomatoes and thyme in a bowl. Drizzle with oil and let it marinate (about 2 hours). Serve with olives.

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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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