| Cook Time | 20 minutes |
| Servings |
Ingredients
- 4 pieces Tomato
- 150 gram Curd cheese
- 2 cloves garlic
- 1 teaspoon Paprika sweet
- 1/2 tsp Salt
- 2 pieces Dried tomatoes
- Dill — to taste
Ingredients
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Instructions
- The number of tomatoes depends on the number of servings. Take ripe, dense tomatoes. If the tomatoes are medium, cut off the top, remove the pulp with a spoon. If the tomatoes are large, pepper-like, like mine, then cut in half lengthwise and also remove the pulp with a spoon.
- We salt the tomatoes inside and turn them over on a plate so that the excess liquid runs off, so that the tomatoes do not flow in the future.
- Preparing the filling. Take the curd cheese, squeeze out the garlic, add paprika and finely chopped sun-dried tomatoes. The site has a lot of recipes for cooking them.
- Carefully mix the mass into the cream. If you have a large portion, I recommend chopping it with a blender. In this case, there is no need to chop garlic and sun-dried tomatoes in advance.
- Put the mass in a cooking bag with a nozzle.
- We plant the mass in tomatoes. We send the snack to the refrigerator.
- Serve the appetizer chilled, garnished with a sprig of dill.
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