Try these cheese-stuffed baby plum tomatoes with your summer harvest – perfect accompaniment to mezze boards and sharing platters.
SERVES 4
- 350g baby plum tomatoes
- 150g soft cheese
- 2 sprigs rosemary, stalks removed and finely chopped
- Small bunch parsley, stalks removed and finely chopped
- Zest of 1 lemon
- 1 tsp pink peppercorns, coarsely chopped
- Salt and freshly ground black pepper
- 200ml olive oil
- 2 sprigs rosemary
You will need
1 large sealable jar
- Sterilise the jar using boiling water, drain and leave to cool. Cut the top off each tomato and discard, then carefully scoop out the seeds with a small teaspoon. Place each tomato upside down on a plate and leave to stand whilst you prepare the filling.
- Mix the soft cheese, herbs, lemon zest and peppercorns in a bowl and season to taste.
- Place the cheese mixture in a piping bag and carefully fill the tomatoes then gently place in the jar. Cover with olive oil and add rosemary sprigs. Seal the lid, label and store in a cool, dry place. Consume within 2 weeks.