Tomatoes Stuffed With Tallegio And Basil
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Sami | Emp, Ready stead | 2 | Servings | |
INGREDIENTS
| 4 | Tomatoes | |
| 50 | g | Tallegio |
| 1 | Handful fresh basil leaves | |
| 1 | T | Olive oil |
| 1 | T | Balsamic vinegar |
| Salt and pepper |
INSTRUCTIONS
Preheat the oven to 220c/425f/Gas 7. 1 Slice each tomato across the centre but not all the way around so the top stays attached to the bottom. Scoop the seeds from the centre. 2 Place a piece of tallegio cheese and some basil leaves inside each tomato. Put each tomato in a space on a bun tray. 3 Drizzle with olive oil and balsamic vinegar and season with a sprinkle of salt and pepper. Bake in the oven for 6-7 minutes until soft and warmed through. Converted by MC_Buster. Per serving: 113 Calories (kcal); 8g Total Fat; (54% calories from fat); 2g Protein; 12g Carbohydrate; 0mg Cholesterol; 22mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 105
Calories From Fat: 62
Total Fat: 7g
Cholesterol: 0mg
Sodium: 326.3mg
Potassium: 435.4mg
Carbohydrates: 10.4g
Fiber: 2.3g
Sugar: 6.6g
Protein: 1.8g