For 4 people – Preparation time 15 minutes – Cooking time 10 minutes – Easy
Ingredients
- 4 cocktail tomatoes
- 100 g of fresh sheep’s milk cheese
- Olive oil
- Pinch of salt
- Icing sugar
Preparation
- Remove the head and the seeds of the tomatoes.
- Sprinkle the tomatoes with the salt and icing sugar.
- Add a drizzle of olive oil.
- Bake for 10 minutes at 80°C. Leave it to cool.
- Blend the fresh sheep’s milk cheese.
- Garnish the tomatoes with the cheese and add a few walnut pieces.
- Put the cap back on each tomato.
- Serve with a mesclun salad and vinaigrette.
