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Cottage cheese and pesto stuffed tomatoes

Cottage cheese and pesto stuffed tomatoes

4 to 6 servings

  • 4 to 6 medium size tomatoes (18-20 cherry tomatoes)
  • 200-250 g Cottage cheese (1 can)
  • 4 tbsp pesto genovese
  • Cut the top off the tomato. Scoop out the pulp. Place the tomato shells upside down on a wired rack to drain off any juice.
  • Drain the liquid from the cottage cheese.
  • Stir in the pesto and mix well to combine. Using a small spoon carefully staff tomatoes with the cottage cheese mixture.
  • Serve as an appetizer, or as a side dish to grilled fish or meat.