Cheese Souffle In Tomatoes

1. 1

   Cut top of tomatoes.

2. 2

   Scoop out flesh with spoon; reserve flesh for other use.

3. 3

   Drain tomatoes upside down on absorbent paper.

4. 4

   Melt butter in pan, add flour, cook stirring 1 minute.

5. 5

   Add milk gradually, stir over heat until mixture boils and thickens.

6. 6

   Remove from heat, stir in egg yolks, cheese and half the parmesan cheese.

7. 7

   Beat egg whites until soft peaks form, gently fold cheese between tomatoes, sprinkle top with remaining cheese.

8. 8

   Bake in moderate oven 10 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.