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Tomatoes Stuffed with Cream Cheese and Caviar
Preparation info
Serves
4
Difficulty
Easy
Appears in
The Times Calendar Cookbook
Published 1977
Use a soft cream cheese for these. The ‘caviar’ becomes squashed and turns the mixture grey if stirred into a mixture that is too firm. The red of the tomato cases and the contrasting white and black of the filling makes this a pretty first course.
Ingredients
8 175–225 g 6–8 oz
Method
Scald the tomatoes and peel away the skins. Cut a slice off the top of each and, using a teaspoon, scoop out the seeds. Sprinkle with salt and turn the tomato cups upside down to drain.
Using a wooden spoon blend together the cream cheese and lemon juice, then using a tablespoon fold in the caviar. Pile the cheese mixture into the tomato cups and replace the lids. If preferred they can