Tomatoes stuffed with tallegio and basil
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Tomatoes | |
| 50 | grams | Tallegio |
| 1 | Handful fresh basil leaves | |
| 1 | tablespoon | Olive oil |
| 1 | tablespoon | Balsamic vinegar |
| Salt and pepper | ||
Directions
Preheat the oven to 220c/425f/Gas 7.
1 Slice each tomato across the centre but not all the way around so the top stays attached to the bottom. Scoop the seeds from the centre.
2 Place a piece of tallegio cheese and some basil leaves inside each tomato. Put each tomato in a space on a bun tray.
3 Drizzle with olive oil and balsamic vinegar and season with a sprinkle of salt and pepper. Bake in the oven for 6-7 minutes until soft and warmed through.
Converted by MC_Buster.
Per serving: 113 Calories (kcal); 8g Total Fat; (54% calories from fat); 2g Protein; 12g Carbohydrate; 0mg Cholesterol; 22mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 1½ Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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