Tomato stuffed with Chaource and bacon recipe

  • Serves 4
  • 15 mins to cook and 20 mins to cool
  • 291 calories / serving
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034978 HERO

Pre-heat the oven 200°C.

Spoon the cheese into the empty tomatoes and sprinkle with the dried thyme and some seasoning. Arrange in a roasting tray and drizzle with the olive oil.

Replace the reserved tops and bake for 15 minutes until the cheese is melting and the tomatoes are soft. Remove from the oven and cover with tin foil to keep warm.

Heat a frying pan over a moderate heat until hot and dry fry the pancetta until golden and crispy. Drain on kitchen paper. Arrange the salad on serving plates and sprinkle over the pancetta. Sit a tomato in the centre and serve.

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  • Ingredients

  • 50ml olive oil
  • 4 large plum tomatoes, tops removed (but reserved) and pulp/seeds removed
  • ½tsp dried thyme
  • 55g Tesco Finest pancetta, sliced finely
  • 200g Chaource (use Brie instead), chopped
  • 200g mixed leaf salad
  • salt
  • black pepper
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  • Energy 1206kj 291kcal 15%
  • Fat 24.8g 35%
  • Saturates 11.6g 58%
  • Sugars 3g 3%
  • Salt 1g 16%

of the reference intake
Carbohydrate 3.2g Protein 13.9g Fibre 1.4g

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