Tomatoes with Sbrinz AOP cheese filling and basil vinaigrette

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Ingredients

serves 4

4 medium sized tomatoes

Sbrinz filling:

125 g of finely grated Sbrinz AOP
100 mL of milk
2 tbs of milk
1 1/2 leaves of gelatine, soaked in cold water
150 mL of whipped cream

2 stalks of celery

basil vinaigrette:

1 tbs of red wine vinegar
3 tbs of olive oil
4 sprigs of chopped basil
2 very finely diced black or purple olives
salt and pepper

Recipe source

These recipes have been made available to us by Swissmilk. The Swissmilk website with 8,000 free recipes. Cooking tips, things worth knowing about milk and nutritional information can be found at:

www.swissmilk.ch/rezepte

Preparation

1 Cut the tops off the tomatoes and hollow them out. Salt inside, turn upside down and allow the water to drain off for 1 hour. Dab the insides with kitchen paper and put in the fridge.
2 Mix the Sbrinz AOP and milk for the filling and let stand for 1 hour.
2 Warm up a tablespoon of milk. Flatten out the gelatine and dissolve in the milk. Stir in with the Sbrinz AOP mix. Allow to cool until slightly thickened and then mix in the cream. Fill the tomatoes with the mixture and place in the fridge for a few hours.
3 Dice the celery finely and blanch. Allow to cool.
4 Mix all the ingredients for the vinaigrette and marinate the celery in it.
5 Cut the tomatoes in two and serve with the celery.