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 - squeeze of lemon juice
1 tablespoon
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 be topped with additional caviar. Serve with thinly sliced brown bread and butter.