Summary

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

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Instructions

1. 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.
2. 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.
3. Put the tomatoes and thyme in a bowl. Drizzle with oil and let it steep (approx. 2 hours). Serve with olives.