Tomato with 5 cheeses

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By

@dani_se_gastronomia

View in original language

(Português)

30 min(s)

2 servings

Ingredients

• 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

Recipe

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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