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.
You'll also love
-
oreo truffles
4.7/5
(10 Votes)
-
Savories- Lamb Kabobs
4.1/5
(16 Votes)
-
Gazpacho Soup
4.1/5
(16 Votes)
-
White girl's salsa
4/5
(23 Votes)
-
Jello Cream Cheese Pie
4.1/5
(14 Votes)
-
Cesar Salad
4.1/5
(15 Votes)
-
Cherry tomatoes and caramelized...
4.1/5
(39 Votes)
-
Recipewe ♡ Sea Bream Cigar and fennel soup
2.9/5
(147 Votes)
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!
Review this recipe