Tomato stuffed with cheese recipe

  • Serves 4
  • 10 mins to prepare and 10 mins to cook
  • 121 calories / serving
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Place the fromage frais and goat's cheese in a food processor with a little seasoning. Pulse until smooth.

Level off the bottoms of the tomatoes. Spoon the goat's cheese and fromage frais mixture into the tomatoes so that it comes out the top as well.

Blanch the cress for at least 15 seconds in boiling water and allow to cool.

Garnish the stuffed tomatoes with the salad cress and use a little of the goat's cheese mixture to draw two eyes and a mouth on the side of each tomato.

  • Ingredients

  • 4 plum tomatoes, tops removed and pulp and seeds scooped out
  • 80g goat's cheese, roughly chopped
  • 200g fromage frais
  • small handful of salad cress, to garnish
  • salt
  • pepper
  • Energy 505kj 121kcal 6%
  • Fat 8g 12%
  • Saturates 6g 28%
  • Sugars 4g 5%
  • Salt 0.5g 8%

of the reference intake
Carbohydrate 4.9g Protein 6.6g Fibre 1.1g


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