Stuffed tomato ladybug toasts

Name: Stuffed tomato ladybug toasts
Ingredients: 1 bread loaf (250 g); 14 small lettuce leaves; 7 small firm tomatoes; 450 g fresh cheese; 3 tablespoons sour cream; 1/2 teaspoon salt; 10 g dill; 1 tablespoon oil; 7 olives; 42 peppercorns

Appetizers - Stuffed tomato ladybug toasts by Anica D. - Recipia

Stuffed tomato ladybug toasts are usually served at Easter, with small tomatoes filled with fresh cheese and sour cream. On toasted bread with lettuce, olive halves and peppercorn spots, they look like decorated toasts with a creamy filling. I choose halves that are about the same size so they sit nicely on the bread. Prep: 20 minutes. Cook: 4 minutes. Rest: 10 minutes. Total: 34 minutes. Serves: 7. About 210 kcal and 12 g protein per serving.

Ingredients

1 bread loaf (250 g)
14 small lettuce leaves
7 small firm tomatoes
450 g fresh cheese
3 tablespoons sour cream
1/2 teaspoon salt
10 g dill
1 tablespoon oil
7 olives
42 peppercorns

Preparation

1. Cut the bread loaf into 1-1.5 cm slices and toast them for about 4 minutes, until lightly golden. 2. Let the slices cool for 10 minutes, then put a small lettuce leaf on each one. 3. Wash the tomatoes, cut them in half and scoop out the insides with a teaspoon. 4. Mix the fresh cheese with the sour cream, salt, chopped dill and oil until smooth. Fill the tomato halves. 5. Attach half an olive to each tomato piece with a toothpick. Make a small cut in the opposite side of the tomato and place three peppercorns on the wings. 6. Put one tomato half on each lettuce-topped slice.

Notes

Very ripe tomatoes squash easily when you scoop them out, and larger ones take a little longer, so choose tomatoes with unbroken skins. If the fresh cheese releases whey, drain it before mixing so the filling doesn't run. You can make the filling a few hours ahead and keep it in the fridge, but assemble the toasts close to serving time, because the toasted bread softens next to the tomatoes. For a different flavor, you can replace the 10 g of dill with 10 g of chopped parsley. The cheese and sour cream contain dairy, and regular bread contains gluten. I match the number of slices to the number of halves, especially when I make a larger platter. I serve them with a green salad, as little starter toasts.