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    Cheesy Stuffed Tomatoes with Ham

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    Cheesy Stuffed Tomatoes with Ham

    Dairyland Organic Cream Cheeses, either natural or with organic garlic and herbs, are very versatile to spread on bread, toast or oatcakes. They are also ideal used in cooking, as they don't melt away but retain their texture. This recipe is suitable for a quick mid-week supper or brunch.

    • Organic
    • Preparation time: 10 minutes
    • Cooking time: 15 minutes
    • Total time: 25 minutes 25 minutes

    Serves: 3


    • 1 pack of 6 organic tomatoes
    • 150g pot Dairyland Organic Cream Cheese
    • 12 organic basil leaves, shredded
    • Salt and freshly ground black pepper
    • 1 tbsp organic olive oil
    • 6 thin slices of organic baguette
    • 1 garlic clove, cut in half
    • 200g Waitrose Hand Carved Organic Honey Roast Ham


    1. Cut a slice off the top of each tomato and reserve. Scoop out the seeds and place each tomato upside down on kitchen paper to drain for 2-3 minutes.
    2. Divide the cream cheese between the tomatoes and replace the lids.
    3. Arrange in an ovenproof dish.
    4. Sprinkle with the shredded basil, salt and pepper and drizzle a little oil over the top. Place the dish in a preheated oven 225°C, gas mark 7 and cook for 15 minutes until puffed up.
    5. Arrange the baguette slices on a baking sheet, rub with the cut clove of garlic and drizzle with a little olive oil. Place in the oven for the last 5 minutes of the cooking time.
    6. Arrange a couple of slices of ham on each plate. Serve with the tomatoes and toasted baguette.

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    Spread 1tbsp natural organic cream cheese over a cod steak. Sprinkle with freshly chopped organic basil or tarragon, cover with oiled foil and bake in a preheated oven 200°C, gas mark 6 for about 10-15 minutes.


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