Tomato-Obatzda

Name: Tomato-Obatzda
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 8
Ingredients: 75 g dried or; 150 g Soft Tomatoes; 100 g Hazelnut kernels; 1 medium onion; 1 collar Chives; 200 g soft butter; 7-10 Tbsp approx. 1 1/2 tsp. sweet paprika; 1 TEASPOON Tomato paste; 500 g Camembert (45 % fat in dry matter); 7-10 Tbsp Pepper; 7-10 Tbsp Salt

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 8

75 g dried or
150 g Soft Tomatoes
100 g Hazelnut kernels
1 medium onion
1 collar Chives
200 g soft butter
7-10 Tbsp approx. 1 1/2 tsp. sweet paprika
1 TEASPOON Tomato paste
500 g Camembert (45 % fat in dry matter)
7-10 Tbsp Pepper
7-10 Tbsp Salt

Directions

1
Boil the dried tomatoes in 1/8 l water covered and simmer for 6-8 minutes. Leave to cool in the liquid. Do not cook soft tomatoes.
2
Coarsely chop the nuts and roast them lightly without fat. Let them cool down. Peel onion and chop finely. Wash the chives, cut them into small rolls and put some aside for garnishing. Drain tomatoes if necessary and cut into very fine strips.
3
Mix butter, nuts, onion, chives, paprika and tomato paste. Finely dice and mix in the camembert, crushing the cheese with a fork. Season to taste with pepper and possibly a little salt.
4
Arrange and sprinkle with the rest of the chives.