Rosenborg.com - Canada - STUFFED BEEFSTEAK TOMATOES

PRODUCTSROSENBORG DANISH BRIERECIPES - WHATEVER THE OCCASIONHISTORYAWARDSFREQUENTLY ASKED QUESTIONSCONTACTRECIPES - WHATEVER THE OCCASIONBAKED ASPARAGUS WITH BLUE BRIESTUFFED BEEFSTEAK TOMATOESROASTED BUTTERNUT SQUASH WITH BLUE CHEESE AND THYMEGARLIC BREAD WITH BLUE CHEESESWEET POTATO MASHGREEK YOGHURT WITH BLUE CHEESE HERB DIPGNOCCHI WITH BLUE CHEESE AND RUCCOLA

BAKED ASPARAGUS WITH BLUE BRIE

STUFFED BEEFSTEAK TOMATOES

ROASTED BUTTERNUT SQUASH WITH BLUE CHEESE AND THYME

GARLIC BREAD WITH BLUE CHEESE

SWEET POTATO MASH

GREEK YOGHURT WITH BLUE CHEESE HERB DIP

GNOCCHI WITH BLUE CHEESE AND RUCCOLA


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STUFFED BEEFSTEAK TOMATOES

INGREDIENTS

4 beefsteak tomatoes
1/2 cup of couscous
100ml water
2 red onions, cut into quarters and 2-3 cloves of garlic, roasted with a little olive oil
1 pack (142g) Rosenborg Crumbled Danish Blue Cheese
50g chorizo or other spicy sausage, diced
2 tbsp. fresh basil, chopped
Salt and black peppe
SERVES 4

METHOD

Preheat oven to 190ºC/375ºF. Have ready a baking sheet or shallow ovenproof dish.
1. Make up couscous as directed on pack. Slice tops off the tomatoes, carefully scoop out centres, chop this and add to couscous, along with the roasted onion and chopped garlic.
2. Stir in cheese, chopped basil and spicy sausage and season to taste. Pile mixture back into hollowed tomatoes and put tops back on. Bake in shallow dish or tin for 20-25 minutes.
Serve hot with salad.

Rosenborg Crumbled Danish Blue Cheese

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