Chilled Tomato-Cucumber Cups With Cottage Cheese Recipe

About this recipe

A refreshing no-bake appetizer featuring chilled tomatoes filled with a creamy cottage cheese and cucumber mixture, perfect for a light dinner. This Jain-friendly dish is simple yet satisfying.

Ingredients

• 6 X 400G Cirio Polpa Finissima Finely Chopped Italian Tomatoes
• 450 G English Cucumber 450-550g
• 1 Bunch Fresh Dill (Bunch)
• NaN I Am Nut Ok Vegan & Plant Based Ricotta
• 70G Mill & Mortar Citrus Salt Flakes, 70G

Instructions

1. 1. Wash the tomatoes and cut a small slice off the bottom of each to make them sit flat on a plate.
2. 2. Cut a thin slice from the tops of the tomatoes and carefully scoop out the centers using a melon baller or small spoon. Discard the pulp.
3. 3. Invert the hollowed-out tomatoes onto a plate and chill them in the refrigerator for 15 minutes.
4. 4. Meanwhile, finely chop the cucumber and dill. In a bowl, mix the chopped cucumber, dill, ricotta, and salt until well combined.
5. 5. Remove the chilled tomatoes from the refrigerator and fill each one with the ricotta mixture.
6. 6. Serve immediately as a light and refreshing dinner appetizer.