Stuffed tomatoes

Name: Stuffed tomatoes
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 8 small, firm tomatoes; 2 TABLESPOONS Pine nuts; 1 Avocado; 1 Garlic clove; 100 g Double cream cream cheese; 2 TABLESPOONS Lemon juice; 7-10 Tbsp two stems of coriander; 7-10 Tbsp Salt; 7-10 Tbsp Pepper

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

8 small, firm tomatoes
2 TABLESPOONS Pine nuts
1 Avocado
1 Garlic clove
100 g Double cream cream cheese
2 TABLESPOONS Lemon juice
7-10 Tbsp two stems of coriander
7-10 Tbsp Salt
7-10 Tbsp Pepper

Directions

1
Wash the tomatoes, dab dry and cut off a lid on each. Remove the core with a sharp knife. Roast the pine nuts in a pan without fat until golden brown. Roughly chop the pine nuts. Cut the avocado in half, remove the stone. Peel and coarsely chop the flesh. Peel garlic and add.
2
Puree with a chopping stick. Add cream cheese and lemon juice and mix well. Pluck the coriander leaves from the stalks and stir into the cream with the pine nuts. Season with salt and pepper. Pour the cream into the hollowed out tomatoes. Cover with the tomato lid as desired
3
Harness: Valkyrie