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Tomatoes with white cheese

If the cheese is too salty, before consumption put it in cold water and store it in the fridge for several hours. Once opened, it should be conserved in salty brine in the fridge (2-3 table spoons of salt dissolved in 1 liter of cold water).

Ingredients:

6 servings

6 tomatoes of similar size

200 g ALBENA^® cheese

4 garlic cloves

12 black olives without pits

150 g mayonnaise

Method:

Cut the upper and inner part of the tomatoes, leaving the bases intact. Crumble the cheese using a fork. Add the diced inner part of the tomatoes and the pressed garlic, and sprinkle some ground black pepper. Combine with the mayo and fill in the tomatoes with the prepared mixture. Decorate with sliced olives on top.

Lettuce leaves could be used for the decoration of the plate.