Blacky`s Stuffed Tomatoes
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 15 mins |
| Total Time | 30 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 6 large beefsteak tomato (s)
- 200 g cream cheese, rainy with only 0.4% fat
- 2 cloves garlic)
- 4 teaspoons pine nuts
- salt and pepper
- Basil, fresh
- Parmesan, freshly grated
Print Recipe
Pin Recipe Instructions
- Cut off a lid from each tomato and scoop out the tomatoes with a teaspoon. Chop the pulp and mix with the cream cheese. Season well with salt and pepper and freshly chopped basil.
- Roast pine nuts without fat, allow to cool. Add to the cream cheese together with the pressed garlic, stir. Fill the tomatoes with the cheese mixture and grate the parmesan on top. Bake in the preheated oven - circulating air 175 degrees - for about 15 minutes.
- Arrange on 2 plates and garnish with fresh basil leaves.
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