Tomatoes with Cheese and Garlic
Juicy tomato slices topped with grated cheese, garlic, and dill. A quick cold appetizer made with everyday supermarket ingredients.
- Time
- 10 min
- Serving
- 321 kcal
- Ingredients
- ≈ $1.66
- Protein
- 14 g
Ingredients
- 1 Tomatoes≈ $4.67 per kg 180 g
- 2 Hard cheesepack 200 g ≈ $2.70 45 g
- 3 Mayonnaise 18 g
- 4 Garlic≈ $10.00 per kg 3 g
- 5 Dillpack 50 g ≈ $1.80 5 g
- 6 Salt 1 g
- 7 Ground black pepper 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Slice the tomatoes1 into rounds about 1 cm thick and arrange them on a platter.
Grate the cheese on a fine grater, mince the garlic4, and finely chop the dill5.
Mix the cheese, mayonnaise, garlic4, dill5, salt, and pepper into a thick topping.
Spread the topping evenly over the tomato1 slices.
Chill for 5–10 minutes and serve while the tomatoes1 still hold their shape.
Tips
- Why it works
- Slice the tomatoes 1 cm thick so they don't go soft from the cheese and mayonnaise. Thinner slices release juice and lose their shape.
- Substitutions
- Replace the cheese with grated Parmesan (45 g) for a sharper taste. Replace the mayonnaise with sour cream (20 g) for a lighter result.
- Common mistakes
- If the filling runs off the tomatoes, you cut them too thin or piled on too much cheese. Check the thickness with your finger.
- Storing and reheating
- Keep in the fridge for 1 day, covering the dish with film. Don't reheat, serve cold.
- Serve with
- Serve with thin slices of dark bread on a festive table, or with beer as a snack.
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