Tomatoes stuffed with rice and Emmentaler AOP

  • 30 minutes
  • Recipe iconsimple
  • Recipe icon
  • Recipe icon
  • gluten-free, 
  • vegetarian
Ingredients

Ingredients for 4 Portions

200 g long-grain rice
4 ripe oxheart tomatoes (or 4 large ramati tomatoes)
8 cherry tomatoes
150 g Emmentaler AOP, cut into small cubes
50 g capers
30 g caper berries
80 g Taggiasca olives, pitted
Extra-virgin olive oil as required
1 tablespoon coarse salt
1 pinch table salt
1 sprig mint
Grated untreated lemon peel

Star of the dish
Emmentaler AOP Mountain Mild/Classic
Preparation

Boil the rice together with the coarse salt in plenty of water. As soon as the rice is cooked drain and cool for a few minutes under running water. Cut a lid off each tomato, carefully hollow out, dice the removed pulp and put on one side. In a bowl mix the rice with the olives, capers, the chopped cherry tomatoes and the pulp from the oxheart tomatoes; season with oil and some grated lemon peel and mix together carefully. Add the chopped mint and 100 g Emmentaler AOP cut into small cubes. Season with a pinch of salt and then stuff the tomatoes with the rice mixture. Finally, decorate with some diced Emmentaler AOP and caper berries. Refrigerate until ready to serve.

«Enjoy your meal»
Monika_Boesch
«Finely sliced Emmentaler AOP Cave-aged is best eaten in a “Caveman” cheeseburger: with a light spelt bun and a slice of tomato, some fried onions and a spoonful of crème fraîche.»
Monika Bösch, Cheese Sommelière, GenussImpuls GmbH

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