Filter
Reset
Sort ByRelevance
Aysha Shifna
Tomatoes filled with steak tapenade
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Finely chop the parsley. Halve the to and scoop out the seeds.
-
Dab the inside of the to dry with kitchen paper. Fill each tomato with a large spoonful of steak tapenade.
-
Sprinkle the parsley and capers over it and garnish with a slice of Parmesan cheese.
-
Place the to on a dish, cover well with plastic wrap and store in the refrigerator until use.
-
Allow the stuffed tomato to return to room temperature before serving.
Blogs that might be interesting
-
20 minSnackroasted peppers (from pot), fresh thyme leaf, fresh oregano, olive oil, anchovies, multigrain baguette,crostini with peppers and anchovies
-
55 minSnackbutter, shallot, shiitake, flour, vegetable stock, grated mature cheese, egg, bread-crumbs,homemade croquettes
-
40 minSnackslice of butter puff pastry, black olives without pit, roasted peppers from a pot, bunch onion, fresh oregano, olive oil,olive tarts with peppers
-
20 minSnackthick winter roots, slice of raw ham, garlic, mayonnaise, hüttenkäse, juice and grater of orange, parsley,root stalks in raw ham
Nutrition
50Calories
Fat5% DV3g
Protein8% DV4g
Carbs0% DV1g
Loved it