Stuffed tomato with spiced goat cheese crust

Name: Stuffed tomato with spiced goat cheese crust
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 4 Tomatoes (about 100 g each); 1-2 Garlic cloves; 1 Rosemary stalk; 3 Stem(s) Thyme; 2 TABLESPOONS Olive oil; 150 g red lentils; 325 ml Vegetable broth (instant); 7-10 Tbsp Salt; 2 TABLESPOONS Balsamic vinegar; 8 discs (25 g each) Goat cheese; 50 g paprika-filled olives; 2 TABLESPOONS Breadcrumbs; 7-10 Tbsp Sweet peppers; 7-10 Tbsp Szechuan Pepper; 7-10 Tbsp s

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

4 Tomatoes (about 100 g each)
1-2 Garlic cloves
1 Rosemary stalk
3 Stem(s) Thyme
2 TABLESPOONS Olive oil
150 g red lentils
325 ml Vegetable broth (instant)
7-10 Tbsp Salt
2 TABLESPOONS Balsamic vinegar
8 discs (25 g each) Goat cheese
50 g paprika-filled olives
2 TABLESPOONS Breadcrumbs
7-10 Tbsp Sweet peppers
7-10 Tbsp Szechuan Pepper
7-10 Tbsp s

Directions

1
Wash, halve and hollow out the tomatoes. Peel garlic and press it through the garlic press. Wash herbs, chop coarsely. Heat olive oil. Fry garlic, lentils and half of the herbs in it. Add tomato interior and broth.
2
Cook for about 15 minutes, then season with salt and vinegar. Pour into the tomato halves. Place 1 slice of goat's cheese on each half. Sprinkle the rest of the herbs, chopped olives and breadcrumbs over it and season with paprika and pepper. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for 10-12 minutes. Serve tomatoes with black olives and fresh herbs on plates