Feta Stuffed Tomatoes


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Yield:

4 to 6

Added:

December 6, 2009

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Ingredients

8 big tomatoes
1/2 pound (225g) of feta cheese
4 slices of bread
2 garlic gloves
5 tablespoons of olive oil
3 tablespoons of fresh cream (crème fraiche you can replace it by Quark or
1 tablespoon of capers
1 tablespoon of thyme (or parsley if you prefer)
Salt & Pepper

Preparation

1
Clean tomatoes and carefully cut off the tops. Scoop out pulp (very easy with a teaspoon, just be careful not to break the bottom of the tomato). Chop pulp finely and leave aside.
2
Take out crumb from bread and dice it.
3
Heat 2 tablespoons of olive oil in a pan; brown crumb dices and chopped garlic.
4
Preheat oven to 400° F (200° C - Th 7).
5
Dice feta cheese. Combine it with fresh cream, salt and pepper. Add thyme, capers and crumb dices.
6
Put tomatoes in an oiled baking dish. Fill with mixture. Put tops back on tomatoes.
7
Pour chopped pulp between tomatoes (not everything if you have a lot). Add salt & pepper and 3 tablespoons of olive oil on top.
8
Bake in oven for 15 to 20 minutes. Serve with a salad or rice.

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