Stuffed tomatoes with goat fresh cheese cream

Name: Stuffed tomatoes with goat fresh cheese cream
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 4 Tomatoes (about 100 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2–3 Baguette slices (approx. 10 g each); 3-4 Stem(s) Thyme; 2 Branches of rosemary; 300 g Fresh goat cheese; 1 TABLESPOON Rapeseed honey

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

4 Tomatoes (about 100 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
2–3 Baguette slices (approx. 10 g each)
3-4 Stem(s) Thyme
2 Branches of rosemary
300 g Fresh goat cheese
1 TABLESPOON Rapeseed honey

Directions

1
Wash and clean the tomatoes and cut off a lid. Seed the tomatoes. Season the inside of the tomatoes with salt and pepper. Toast bread, take out and chop finely
2
Wash the thyme and rosemary and dab dry. Set aside some thyme for garnishing. Pluck the remaining thyme leaves and rosemary needles from the stems or twigs and chop them. Mix herbs, cream cheese, honey and bread, season with a little salt and pepper. Fill the tomatoes with the cream cheese cream, put the tomato lid back on. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 10 minutes
3
Arrange tomatoes and garnish with thyme. Roasted baguette bread tastes good with it