Tomatoes stuffed with cream cheese

Tomatoes stuffed with cream cheese
  • 6 servings
  • 0:20 Preparation
  • 0:00 Cooking
  • 0:50 Total Time

Ingredients

Add all
  • 15

    small round tomatoes

  • sauce:

  • 9 oz
    (250 g)

    soft white cheese

  • 3 Tbsp.
    (45 mL)

    fresh herbs, chopped

  • 1 Tbsp.
    (15 mL)

    extra virgin olive oil

  • 1 Tbsp.
    (15 mL)

    red wine vinegar

  • 8 Tbsp.
    (120 mL)

    whipped cream

  • Salt and pepper to taste

Preparation

Cut top 1/3 off of tomatoes, scoop out seeds, add salt and place upside down on a rack for 30 minutes.

Mix all ingredients for the sauce except the whipped cream.

Season and add whipped cream.

Fill tomatoes with the sauce.

Source: Metro

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

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