Cheese Souffle in Tomatoes

READY IN: 20mins
YIELD: 8 pieces
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cut top of tomatoes.
  • Scoop out flesh with spoon; reserve flesh for other use.
  • Drain tomatoes upside down on absorbent paper.
  • Melt butter in pan, add flour, cook stirring 1 minute.
  • Add milk gradually, stir over heat until mixture boils and thickens.
  • Remove from heat, stir in egg yolks, cheese and half the parmesan cheese.
  • Beat egg whites until soft peaks form, gently fold cheese between tomatoes, sprinkle top with remaining cheese.
  • Bake in moderate oven 10 minutes.
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