Baked suluguni with tomatoes
4 servings
15 minutes
Baked suluguni with tomatoes is a true embodiment of Georgian cuisine, where simple yet rich ingredients create a harmony of flavor. Suluguni, a soft brined cheese with a slight tang, becomes incredibly stretchy and aromatic after baking. The sweetness of ripe tomatoes perfectly complements its salty taste, while dried oregano adds subtle spicy notes. This dish has roots in the traditions of Georgia's mountainous regions, where cheese is often cooked in an oven to reveal its full milky bouquet. It serves perfectly as an appetizer or an accompaniment to main dishes, especially with Georgian wines and fresh bread. Serving warm, melted suluguni awakens the appetite and desire to enjoy its tenderness – a true delight for cheese delicacy lovers.
1
Slice the cheese and arrange it in a single layer on a cast iron skillet or ceramic baking dish.
- Lightly salted suluguni cheese: 350 g
2
Remove the seeds from the tomato and chop the flesh finely.
- Tomatoes: 1 piece
3
Evenly sprinkle cheese with tomatoes and place in a preheated oven at 200 degrees.
- Tomatoes: 1 piece
- Lightly salted suluguni cheese: 350 g
4
Bake the cheese for 7-10 minutes until fully melted. Do not wait for it to brown completely.
5
Take the cheese out of the oven and sprinkle with oregano
- Dried oregano: 2 teaspoons