Herby Stuffed Tomatoes
8,9 / 10
1 Cutting board, 1 Fine grater, 1 Teaspoon, 1 Small knife, 1 Citrus juicer, 1 Measuring cups, 1 Pot mit Deckel, 1 Wooden spoon, 1 deep bowl, 1 Immersion blender, 1 Bowl, 1 Large knife, 1 Paper towel, 1 Tablespoon
Halve and hollow out the tomatoes. Crumble the bread and mix with both sorts of cheese. Whisk the egg with the milk and pour over the bread and cheese. Season with salt and pepper, add the chopped rosemary and mix well. Fill the 12 tomato halves with the mixture and place on a baking tray lined with baking parchment. Bake in a preheated oven (200°C) for about 15 minutes, until the stuffing is nicely browned. Serve hot garnished with rosemary.