Tomato stuffed with Herbed Cottage Cheese will have you begging for a second helping
Peggy Lampman | Contributor
I only purchase cottage cheese in August and September, because the only time I crave this nutritious curdled cheese is when tomatoes are in season.
I need to dress up cottage cheese to love it; it's bland to my palate. But spiced up and served with summer tomatoes, it begs for a second helping.
Yield: 2 stuffed tomatoesâ€¨
Time: 15 minutes
2 large tomatoes, preferably locally grown, washedâ€¨
2 teaspoons extra virgin olive oilâ€¨
1 teaspoon white wine vinegar, herb-infused vinegar preferableâ€¨
2/3 cup cottage cheeseâ€¨
1/4 cup diced cucumberâ€¨
1 tablespoon plus 1 teaspoon snipped chives
* no need to peel skin with English or locally grown
1. Trim off top 1/2-inch tomato and remove core. Scoop out 1/2 of the flesh to make a "bowl." Discard seeds, dice remaining flesh and reserve. Season interior of tomato shell with kosher salt and freshly ground pepper.â€¨
2. Whisk together olive oil and vinegar. Combine with cottage cheese, cucumbers, reserved tomato flesh and one tablespoon of the chives. Season to taste with kosher salt and freshly ground pepper.â€¨
3. Stuff cottage cheese into tomato shells and serve.