Stuffed Tomatoes with Sheep`s Cheese Cream
by Editorial Staff
Summary
| Prep Time | 50 mins |
| Total Time | 2 hrs 50 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 350 g sheep cheese
- 200 g cream
- 2 cloves garlic
- 1.3 kg cherry tomato (s)
- 1 teaspoon thyme
- 200 ml olive oil
- 150 g olives, reen
- pepper
Print Recipe
Pin Recipe Instructions
- Mash the sheep`s cheese with a fork. Stir in enough cream until a creamy cream is created. Peel the garlic, press it through the press and stir in. Season with pepper.
- Clean and wash tomatoes and cut off a lid. Remove the pulp with a teaspoon. Pour the cheese cream into a piping bag with a large perforated nozzle. Fill the tomatoes to the brim with it.
- Put the tomatoes and thyme in a bowl. Drizzle with oil and let it steep (approx. 2 hours). Serve with olives.
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