They look quite impressive, don’t they? But they’re actually quick and easy to prepare.
So, knowing that a few friends were coming over on Saturday evening, I thought they would make a nice starter. And they did. And what a lovely evening it was!


Serves 4

20 small tomatoes
You can use cherry tomatoes, although I found small tomatoes on the vine better for this recipe.

For the cream cheese filling
115g cream cheese
0.5 yellow pepper, finely chopped
5 radishes, finely chopped
3 spring onions, finely chopped
Salt and freshly ground black pepper
Salad cress to garnish

For the mozzarella filling
115g / half a ball of mozzarella cheese
45ml / 3 tbsp pesto
2 tbsp pine nuts
A handful of basil leaves, torn, plus extra to garnish
Salt and freshly ground black pepper


To prepare the tomatoes, cut a thin slice from the stalk end of each tomato. Reserve some of the tops for decoration. Using a knife, loosen the pulp of each tomato and then use a teaspoon to take out the pulp and the seeds.

To make the cream cheese filling, put the cream cheese in a small bowl and mix with a fork, to soften. Add all the chopped vegetables, mix well and season to taste with salt and pepper.

To make the mozzarella filling, combine the cut mozzarella cheese with the pesto, pine nuts and torn basil leaves. Season to taste with freshly ground black pepper.

Using a teaspoon fill the hollow tomato shells with the fillings. Garnish with salad cress or basil leaves. Keep the fridge until ready to serve.

Bon appétit!
Lena x

Stuffed Tomatoes
Stuffed Tomatoes

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