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This cheese timbale with baked tomato It is a perfect idea for an after-dinner meal, it is an ideal snack between two or three people per timbale. It's about making a round or square tartlets, where the layers of tomato and spreadable cheese prevail.
The tomato is roasted in the oven, for enhance its flavor and the cheese is a mixture of spreadable cheeses. With this variety of cheeses we can accompany it with a good toasted bread, if it is whole wheat, much better. Do not miss our variety of timpani What we have in our recipe book:
Cheese timbale with roasted tomato
Delicious timbale to snack on, with cream cheese and roasted tomato.
- Alicia tomero
- Calories: 340
- Rations: 6
Ingredients
- 1 kilo of pear type tomatoes
- 150 g spreadable cheese flavored with blue cheese or fine herbs
- 400 g of cream cheese type Philadelphia
- 150 g of salty crackers
- 1/2 teaspoon thyme
- Sal Island
- Ground black pepper
- Olive oil
- 1 teaspoon oregano
- 2 teaspoons of fresh basil leaves
Music
We crush the cookie to make it sand We can use a kitchen robot to facilitate the process. Once crushed we will throw a few tablespoons of olive oil and we remove. The texture should be the same as if they were lumps of sand, therefore, add the oil little by little.
We heat the 180 ° ovenwith heat up and down.
Wash and cut the tomato into slices. Prepare a tray with baking paper and we spread the tomato slices.
We dress with salt, ground black pepper and sprinkle with oregano. We put it in the central part of the oven and bake it 30 minutes.
In a bowl we put the cheese. If they are too cold we put it in the microwave for 30 seconds. The idea is that they are temperate to be able to mix them much better. We add the 1/2 teaspoon thyme and mix everything well.
We prepare the timpani, We place the hoop on a plate. we throw the first layer of cookie and we press well at the bottom.
We put a layer of tomato and another of cheese. We repeat with another layer of cheese and finish with the tomato.
We can put the timbale without lifting the ring in the fridge, so that all the most compact ingredients remain. At the moment of serving, we raise the ring and decorate with some fresh basil leaves.
