← All recipes
🍽️ Cheese Bombs with Fresh Tomato and Herb Dip
136 kcal · 30 min · 4 servings
Cook this free in the MyFoody app →
Ingredients
- 280 g wheat flour Type 550
- 175 ml water
- 4 g yeast
- 5 g salt
- 40 g Kerrygold Original Irish butter
- 100 g Kerrygold Original Irish cheddar (cubes)
- 1 garlic clove
- herbs
- 400 g tomatoes
- 1 shallot
- 1 garlic clove
- 1 red chili pepper
- 1 bunch cilantro
- 3 tbsp olive oil
- 1 tbsp lime juice
- salt
- pepper
Instructions
- 1. Mix flour, water, yeast, salt, and 10 grams of butter in a bowl. Knead the mixture for about 8 to 10 minutes until a smooth dough forms. Cover the bowl and let the dough rise at room temperature for 2 to 3 hours. It should double in volume during this time.
- 2. Take 50-gram portions of dough and wrap a piece of Cheddar cheese in each one. Place the balls on a baking sheet and let them rest, covered, for 30 minutes. Preheat the oven to 225 degrees Celsius (200 degrees Celsius fan or gas level 3 to 4) during the last part of this time.
- 3. Melt the remaining butter and stir in chopped garlic and herbs. Brush the cheese bombs with this mixture. Bake them in the preheated oven for 20 to 22 minutes until golden brown.
- 4. Wash the tomatoes and pat them dry. Cut them in half. Remove the seeds with a teaspoon and dice the flesh finely. Place the cubes in a bowl.
- 5. Add the remaining ingredients for the dip and mix everything well. Season with salt and pepper. Let the mixture sit for a few minutes and taste it again at the end.
- 6. Serve the cheese bombs, preferably still warm, together with the tomato and herb dip.
Nutrition per serving
- kcal: 136
- Protein: 4 g · Fett/Fat: 7 g · Carbs: 15 g