Tomatoes stuffed with Adyghe cheese

Tomatoes stuffed with Adyghe cheese

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Ingredients for cooking tomatoes stuffed with Adyghe cheese

  1. tomatoes 2 pcs.
  2. Adyghe cheese 150 gr. (Almette, Philadelphia or Brynza are also suitable)
  3. olives 12 pcs.
  4. bran 2 tbsp. l
  5. butter 1 tbsp. l
  6. garlic 1 clove
  7. ground black pepper to taste
  8. parsley to taste
  9. marjoram to taste
  10. salt to taste
  • Main Ingredients Tomato
  • Serving 5 servings


cutting board, knife (sharpened - important!), teaspoon, bowl, dishes for the microwave

Cooking tomatoes stuffed with Adyghe cheese:

Step 1: Remove the pulp from the tomatoes.

Wash greens (parsley, marjoram) and chop on a cutting board. Peel a clove of garlic, chop finely on a cutting board. Grind cheese with a knife on a cutting board. Cut each olive into 4 parts. Wash tomatoes too. Carefully cut off the tops of each tomato, and then remove the pulp from the tomato with a teaspoon, very carefully so as not to damage the shape of the tomato peel.

Step 2: Make the filling and stuff the tomatoes.

Tomato pulp, cut into small cubes and transfer to a separate bowl. Add chopped cheese and chopped black olives to the mass. Salt the mixture, add a little black pepper to it, pour in chopped marjoram. Stuff each tomato with a teaspoon of the mixture.

Step 3: We make a "cap" for tomatoes.

Mix bran with butter, chopped parsley and garlic. Then transfer the mixture to a heat-resistant dish and put it in the microwave, turning on the maximum power. Pull out after 2 minutes. Gently spread the resulting mixture on stuffed tomatoes. Now tomatoes with "caps", put in the microwave for another three minutes. Enjoy your meal!

Recipe Tips:

- - The dish is designed for 2 servings, but you can cook any desired amount of stuffed tomatoes by simply proportionally increasing the number of ingredients.

- - Use your favorite herbs to create the filling for the tomato: cilantro, rosemary, thyme.

- - Add a little finely chopped herring, red fish or chopped walnuts to the minced meat.