Tomatoes with cottage cheese is a delicious, healthy and very easy to prepare snack. Moreover, as practice shows, even those children who are indifferent or do not like cottage cheese like it.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
For many, cottage cheese and tomatoes are incompatible foods, since cottage cheese is usually associated with something sweet, in particular with cheese cakes. But in this combination, the products perfectly complement each other, creating a great meal. So, tomatoes with cottage cheese are a versatile appetizer that can be served for a family dinner, a buffet table, a festive event, and outdoors or a picnic. It is good both in winter and summer days, it is in perfect harmony with kebabs, and fragrant chicken, and juicy chop. I recommend it because it is, firstly, beautiful, one cannot but agree with this, and secondly, it is low-calorie, which is also necessary to create a harmonious festive feast. And the most important thing is that tomatoes with cottage cheese are not only excellent food, but also healthy natural food.
Preparing an appetizer is very simple. It is convenient to remove the core from tomatoes with the sharp tip of a knife or a special knife for vegetables. If you wish, if you really don't like cottage cheese, you can replace it with grated cheese, fried mushrooms, crab sticks and other foods to taste. If you opt for cottage cheese, then it should be soft and fat, at least 9%. It is better not to use low-fat cottage cheese, it will turn out to be a dry and not very tasty mass. I recommend choosing tomatoes that are dense, cream is perfect. This is very important, as they must keep their shape so that the filling does not turn them into a soft lump. In addition, for piquancy and flavor enhancement, you can add a little garlic squeezed through a press to the curd. However, try not to overdo it with it, so that it is not very sharp. Garlic can only slightly set off the taste of the snack.
- Caloric content per 100 g - 102 kcal.
- Servings - 5
- Cooking time - 15
Ingredients:
- Tomatoes - 5 pcs.
- Cottage cheese - 200 g
- Parsley or dill greens - small bunch
- Sesame seeds - 2 tablespoons
- Salt - 0.5 tsp or to taste
Cooking tomatoes with cottage cheese
1. Wash the tomatoes and dry them with a cotton towel. Use a sharp knife to cut off the tops so that they are stable on the platter. Use a knife or teaspoon to remove the pulp from the tomatoes. The pulp is not needed in this recipe, so you can use it to prepare another dish, for example, boil borscht, or stew vegetables. Turn the tomatoes upside down and leave for 5 minutes so that all the remaining liquid drains from them, otherwise it will soak the filling and turn into porridge. Choose the same shape and size of tomatoes for this appetizer, and most importantly check that they are stable on a plate.
2. Put cottage cheese, sesame seeds, salt and finely chopped greens into a deep container.
3. Stir the curd filling and squeeze some garlic to it if desired.
4. Stuff the tomatoes tightly with cottage cheese.
5. Put the finished appetizer on a dish and serve the table.
See also a video recipe on how to cook tomatoes stuffed with cottage cheese and herbs with garlic.
