Feta Stuffed Tomatoes
By: French Cooking ...
Published: Sunday, December 6, 2009 - 3:08am

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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