Stuffed tomatoes with feta cheese cream

Ingredients for 6 servings:

• 300 g cocktail tomatoes
• 100 g sheep’s cheese
• 75 g Greek yogurt
• 1 spring onion(s)
• 1 clove(s) garlic
• 1 tsp lemon juice
• ½ tsp paprika powder
• 1 pinch(s) of cayenne pepper
• some chives

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Finger food, for the buffet

Wash the tomatoes and cut off the tops. Then hollow them out with a melon baller, season with salt, and place the opening facing down on a paper towel. Place the feta cheese in a bowl and crumble with a fork. Mix in enough yogurt until creamy. Wash and trim the spring onions, finely dice the white part, and mix into the cream. Peel and finely chop the garlic. Stir it into the cheese cream along with the lemon juice, paprika, and cayenne pepper. Stir in the chives. Using a teaspoon, fill the cream into the tomatoes and arrange on a plate. Slice the green part of the spring onions into rings and garnish the tomatoes with them. Per serving: approximately 69 kcal