Cream cheese and tomato potties

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Soak 2 sheets of gelatine in cold water. In the meantime mix sour cream, cream cheese and lemon juice. Peel the garlic and press it into the cheese mixture using a garlic press. Mix the cheese mixture well and season to taste with salt and pepper. Dissolve the gelatine in a small pot. Stir in 2-3 tablespoons of cheese mixture, then stir into the remaining mixture. Pour cheese mixture into 4 small glasses (approx. 200 ml content) and chill.

2. 2

   Peel and finely chop the onion. Clean, wash and roughly dice the vine tomatoes. Heat oil in a pan. Sauté the onion in it. Add tomato paste and sauté briefly. Add tomatoes and vinegar and simmer for about 6 minutes. Meanwhile soak 2 sheets of gelatine. Wash the thyme and dab dry. Put some stems aside for garnishing. Pluck off the remaining thyme leaves. Season tomato sauce with salt, pepper and sugar and pour into a tall cup. Puree the sauce finely. Dissolve gelatine in the sauce while stirring.

3. 3

   Meanwhile soak 2 sheets of gelatine. Wash the thyme and dab dry. Put some stems aside for garnishing. Pluck off the remaining thyme leaves. Season tomato sauce with salt, pepper and sugar and pour into a tall cup. Puree the sauce finely. Dissolve gelatine in the sauce while stirring. Mix in thyme and let it cool down for about 15 minutes. Pour tomato sauce as a second layer into the moulds. Cut the tomatoes into quarters and put them into the jars. Chill the jars for about 2 hours. Garnish with thyme. Add baguette slices and possibly salad

4. 4

   Mix in thyme and let it cool down for about 15 minutes. Pour tomato sauce as a second layer into the moulds. Cut the tomatoes into quarters and put them into the jars. Chill the jars for about 2 hours. Garnish with thyme. Add baguette slices and possibly salad

5. 5

   waiting time approx. 2 1/2 hours

Nutrition Facts

KCAL
270 kcal

CARBS
5 g

FATS
22 g

PROTEINS
12 g