Nutrition Facts
4 servings
4
Stuffed Tomatoes with Fresh Cheese, Hazelnuts, and Herbs Recipe
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A recipe for vegetarian stuffed tomatoes.
Ingredients
300 Fresh cheese Pure Natural
6 tomatoes
2 fresh herbs (basil, flat-leaf parsley, chives)
4 finely chopped spring onions
1 chopped toasted hazelnuts
2 finely chopped garlic
3 olive oil
Pepper and salt
Directions
1
Finely chop the herbs, slice the spring onions into thin rounds, and mince the garlic. Briefly blend the hazelnuts so that large pieces remain. Mix everything together, adding the fresh cheese.
2
To finish, season with salt and pepper and pour 3 tablespoons of olive oil into the mixture. Cut off the top of the tomato (the part with the stem) and hollow it out. Fill the tomatoes with the cheese mixture. Replace the tops of the tomatoes and bake them in a preheated oven at 180 °C for 30 minutes.
Ingredients
Ingredients
300 Fresh cheese Pure Natural
6 tomatoes
2 fresh herbs (basil, flat-leaf parsley, chives)
4 finely chopped spring onions
1 chopped toasted hazelnuts
2 finely chopped garlic
3 olive oil
Pepper and salt
Directions
Directions
1
Finely chop the herbs, slice the spring onions into thin rounds, and mince the garlic. Briefly blend the hazelnuts so that large pieces remain. Mix everything together, adding the fresh cheese.
2
To finish, season with salt and pepper and pour 3 tablespoons of olive oil into the mixture. Cut off the top of the tomato (the part with the stem) and hollow it out. Fill the tomatoes with the cheese mixture. Replace the tops of the tomatoes and bake them in a preheated oven at 180 °C for 30 minutes.
Notes
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