Tomatoes stuffed with Robiola
Tomatoes stuffed with Robiola
Course: Recipes, StarterDifficulty: EasyServings
2
servingsTotal timeminutes
Ingredients
2 large, ripe tomatoes
Salt, to taste
50g Robiola cheese
35g stone blue cheese
1 tbsp unsalted butter, softened
Freshly ground black pepper, to taste
1/4 mild paprika
2 chives, finely diced
1 tbsp vodka
Directions
- Halve the tomatoes and scoop out the seeds and some of the flesh. Sprinkle the shells with salt, and turn them upside down on a paper towel for 30 mins.
- Place the robiola, stone blue and butter in a bowl; season with pepper and beat until smooth. Add the remaining ingredients and stir to combine.
- Fill the tomatoes with the mixture, and serve with hunks of sourdough bread.
Shop the Ingredients
