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Tomato with 5 cheeses

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Tomato with 5 cheeses

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Tempo de preparo

30 min(s)


2 servings


  • Tomato | 4 unit(s)
  • Ricotta | 300 g
  • Cottage cheese | 2 tablespoon
  • Mozzarella | 100 g
  • Gorgonzola | 50 g
  • Parmesan | 50 g
  • Oregano, salt and pepper |  to taste
  • Olive oil |  to taste


  1. Cut the lid off the tomato and with a spoon, carefully remove the pulp and seeds. (You can reserve to make a sauce)
  2. When the tomatoes are clean, grease them with salt, pepper and oil. Reserve
  3. Prepare the filling: mix all the cheeses, except the Parmesan and the cream, until you get a homogeneous mixture.
  4. Stuff the tomatoes with the cheese mixture, place in a refractory, sprinkle with the Parmesan and bake in the oven or Air fryer until the cheese melts.
  5. Serve with a salad and chicken fillet (low carb), or brown rice and buttered carrots (vegetarian)

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