Spicy tomato obazter

AUTHOR
Bill Macdonald
DIFFICULTY
easy
RATING
3 2
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 8
  • 75 g dried tomatoes (or about 150 g soft tomatoes)
  • 100 g Hazelnut kernels
  • 1 medium onion
  • 1 collar Chives
  • 200 g soft butter
  • 1 1/2 TSP. Sweet peppers
  • 1 TEASPOON Tomato paste
  • 500 g Camembert (45 % fat in dry matter)
  • 7-10 Tbsp Pepper
  • 7-10 Tbsp Salt

Directions

  1. 1

    Bring the tomatoes and 1/8 litre of water to the boil, cover and simmer over a low heat for 6-8 minutes. Let the tomatoes cool down in the pot

  2. 2

    Chop the hazelnuts coarsely, roast them lightly in a pan without fat, take them out and let them cool down

  3. 3

    Peel and finely chop the onion. Wash the chives, shake dry and cut into fine rolls. Set aside some chives for sprinkling. Cut cooled tomatoes into very fine strips

  4. 4

    Mix butter, nuts, onion, chives, paprika and tomato paste. Dice Camembert and fold in. Season to taste with pepper and possibly a little salt. Arrange the tomato obazter in a bowl and sprinkle with remaining chives

  5. 5

    Waiting time approx. 30 minutes

Nutrition Facts

KCAL
460 kcal
CARBS
4 g
FATS
43 g
PROTEINS
16 g