Bouquet of tomatoes and tulips with cream cheese filling

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Directions

1. 1

   Wash the tomatoes and dab them dry. Cut each tomato crosswise at the bottom and press them apart a little. Remove the seeds carefully with a small knife.

2. 2

   Stir cream cheese with milk until smooth. Peel the garlic and press it into the cream cheese using a garlic press, stir in, season to taste with salt and pepper. Put the cream into a piping bag with a small perforated spout (0.5 cm Ø) and squirt into the inside of the tomato.

3. 3

   Carefully remove the two outer layers of the spring onions until only a long, continuous onion stalk remains. Wash the onion stalk and dab dry. Insert a wooden skewer from the hollow side, cut off the spring onion at the level of the wooden skewer and attach a skewer to each tomato from below.

4. 4

   Arrange the "tulip" on a plate and tie the "spring onion stems" together with a chive stalk.

Nutrition Facts

KCAL
30 kcal

CARBS
2 g

FATS
1 g

PROTEINS
1 g