Tomatoes with salty cheese cream and sweet wine sauce
4 servings
30 minutes
This Estonian recipe combines the creaminess of cheese, the saltiness of farmer's cheese, and the subtle sweetness of wine sauce to create an amazing balance of flavors. Blanched tomatoes serve as the base of the dish, soaking up the aromas of garlic, thyme, and olive oil. The cheese cream adds softness to the dish while the airy crunch of buckwheat flakes provides a textural contrast. The final touch is a sweet wine sauce enriched with strawberry and wine vinegar aromas that highlights the natural freshness of tomatoes. This dish is perfect for a summer dinner or an exquisite appetizer, especially when paired with arugula and spinach.
1
Peel the tomatoes using the blanching method, cut off the tip, and remove the seeds.
- Tomatoes: 8 pieces
2
Mix olive oil with thyme, garlic, salt, and pepper, then add the tomatoes.
- Olive oil: 80 ml
- Thyme: 10 g
- Garlic: 10 g
- Salt: to taste
- Ground black pepper: to taste
3
Finely chop thyme leaves, dill, and chives, mix with cream cheese and crumbled salted cheese, then transfer the mixture into a syringe. Next, fill the tomatoes with the cheese cream using the syringe.
- Thyme: 10 g
- Dill: 10 g
- Chives: 20 g
- Cream cheese: 200 g
- Salt: to taste
4
For the sauce, pour wine into a pot, add sugar and strawberries.
- Sweet red wine: 32 ml
- Sugar: 50 g
- Strawberry: 100 g
5
Boil until the mixture resembles syrup, add wine vinegar, and puree.
- Red wine vinegar: 4 ml
6
Heat oil in a pot to 200 degrees and dip the buckwheat flakes until they swell. Place on kitchen paper and salt.
- Olive oil: 80 ml
- Buckwheat flakes: 20 g
- Salt: to taste
7
Serve with arugula or spinach.
- Rocket (arugula): to taste
- Spinach: to taste
