Stuffed ox heart tomatoes from the grill

For 4 people
  • 4 large tomatoes (e.g. ox heart; approx. 300 g)
  • Salt
  • pepper
  • 125 g white bread
  • 2 EL Butter
  • 150 g Bergkäse
  • 1 Bunch Chives
  • grated zest of 1/2 organic lemon
  • 1–2 EL White wine vinegar
  • grated nutmeg
  • 2 EL Rapeseed oil
  • aluminum grill trays
35 minutes
very easy
1.
Cut a lid off each of the tomatoes on the stem side. Remove the tomato pulp with a spoon and use otherwise if necessary. Season the inside of the tomatoes with salt and pepper and set aside. Cut the bread into small cubes. Heat the butter in a pan. Toast the bread in it, turning it, let it cool.
2.
Remove the rind from the cheese and cut into cubes. Wash the chives, pat dry and cut into rolls. Mix the chives, except for 1 tablespoon for garnish, with the cheese, lemon zest and vinegar, mix into the bread, season with salt, pepper and nutmeg. Spread the filling into the tomatoes
3.
Place the tomatoes and the lid of the tomatoes in grill pans, drizzle with oil. Cook indirectly on the hot grill for 10–15 minutes. Or bake in an ovenproof baking dish in a preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: see manufacturer) for about 15 minutes. Sprinkle with chives. In addition, e.g. Grilled lamb
1 person approx:
  • 350 kcal
  • 1470 kJ
  • 15 g protein
  • 21 g fat
  • 23 g carbohydrates

0 Comments

Leave A Comment