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Tomatoes stuffed with herbs, processed cheese and garlic

Tomatoes Stuffed with Herbs, Processed Cheese, and Garlic

A super-tasty combination of tomatoes, garlic, and cheese — the perfect appetizer! Tomatoes stuffed with garlic and cheese are great food in their own right, not just on weekdays but for holidays too. For one thing, they make an excellent vodka chaser. For another, they're a nice addition to any meat dish. But with a little imagination, you can turn tomatoes into a real work of art and bring them to the table not just as an appetizer but as a centerpiece (you could fashion little baskets, for instance). This recipe can be adapted to your taste in general. You can slice the tomatoes into rings, lay them on a platter, and put the filling on top. Or you can build little "barrels" out of them by cutting off the top and scooping out the core. In that case, salt and pepper the inside of the tomatoes.

Milada

Recipe author

Tomatoes stuffed with herbs, processed cheese and garlic

Composition / ingredients

Servings:

Tomatoes

Processed cheese (2 packs)

400

Garlic

Mayonnaise

100

Salt

Ground black pepper

Parsley (or dill, to garnish)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 21 % 6 g

Fats 66 % 19 g

Carbohydrates 14 % 4 g

151 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 20 min

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Grate the processed cheese on a fine grater and combine it with garlic put through a garlic press. Thin the resulting mixture with mayonnaise so you get a thick paste. Fill our tomato "barrels" with this paste and garnish them with parsley or dill on top. If you cap the tomatoes with the tops you cut off earlier, that looks lovely too. Arrange the cheese-filled "barrels" on a round, flat dish lined with green lettuce leaves. As I mentioned, you can make "baskets" with scalloped edges out of the tomatoes, leaving them even a "handle" — that makes them look even more appetizing and the table more impressive.