Cherry tomatoes stuffed with Robiola Cheese, Anchovies and Fennel
By Dada
The
Gourmandize
Team
Cherry tomatoes stuffed with Robiola Cheese, Anchovies and Fennel. Discover our recipe.
Rate this recipe
4.1/5
(45 Votes)
1 Picture
Ingredients
- 10 small cherry tomatoes elongated
- 8 oz robiola (or cream cheese)
- 2 small anchovies in olive oil
- small fennel leaves
- 1 tablespoon milk
- pepper (you don't need salt because of the anchovies)
Details
Servings 4
Level of difficulty Easy
Preparation time 15mins
Cost Budget Friendly
Preparation
Step 1
Cut tomatoes in half lengthwise. Mix robiola, milk, anchovies, fennel leaves (keep a few for decoration) and pepper. Put the cream in a pastry bag and fill the tomato halves. Decorate with a piece of fennel. Serve chilled.
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Chef Tips and Tricks
Three Cheese Baguette
You'll drool over this 3 cheese, bacon-wrapped baguette.
INGREDIENTS
- Blue cheese
- Cheddar cheese
- Mozarella
- 1 baguette
- Sun-dried tomatoes
- Bacon
METHOD
- Cut your cheeses into thin slices
- Slice baguette down the middle (like a sandwich)
- Layer cheddar, blue, and mozarella cheese inside the bread
- Top with sun-dried tomatoes
- Close baguette and wrap with bacon strips
- Put in oven and bake for 20 minutes at 350 degrees
- Slice and serve!
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