brebis-lacaune

Tomatoes stuffed with Roquefort cheese

 
Nombre de personnes :
Temps de préparation :
Informations pour la cuisson :
Difficulté : Easy
Coût : Cheap
Ingredient(s) :

For 4:

50 gr. Roquefort cheese

2 small round tomatoes

25 gr. single cream

Receipt :

Use the Roquefort cheese straight from the refrigerator; it will be easier to mix with the cream and pepper. Prepare mixture. Take the ‘lid’ off each tomato. Carefully empty them out with a teaspoon. Drain upside down for a few minutes. Fill the tomatoes with the Roquefort and cream mixture. Leave ½ hour in the fridge. Serve as a starter or with a selection of hors d’oeuvres.