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🍽️ Cream Cheese Worms on Tomato Bed

227 kcal · 30 min · 4 servings

Cream Cheese Worms on Tomato Bed Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Wash the cherry tomatoes thoroughly.
  2. 2. Cut each tomato into four equal pieces.
  3. 3. Wash the chives.
  4. 4. Cut the chives into thin rings.
  5. 5. Arrange the tomato pieces on four separate plates.
  6. 6. Sprinkle the chive rings over the tomatoes.
  7. 7. Season the tomatoes with salt and pepper to taste.
  8. 8. Soak the gelatin in a large bowl with cold water.
  9. 9. Mix the cream cheese with the crème fraîche in a bowl.
  10. 10. Season the cheese mixture with salt.
  11. 11. Squeeze the soaked gelatin sheet firmly to remove the water.
  12. 12. Place the gelatin in a small saucepan.
  13. 13. Melt the gelatin over low heat.
  14. 14. Remove the saucepan from the heat.
  15. 15. Add a small spoonful of the cheese mixture to the warm gelatin.
  16. 16. Stir the gelatin-cheese mixture well until it is homogeneous.
  17. 17. Pour this mixture back into the remaining large cheese mixture.
  18. 18. Stir everything well until the mixture is smooth.
  19. 19. Fill the cream cheese mixture into a piping bag.
  20. 20. Attach a nozzle with a diameter of about 10 millimeters to the piping bag.
  21. 21. Place a sheet of cling film on a flat surface.
  22. 22. Pipe walnut-sized balls of the cream cheese mixture onto the film.
  23. 23. Place the cream cheese balls in the refrigerator to cool.
  24. 24. Gently reshape the cooled balls slightly with your hands.
  25. 25. Place the cream cheese balls in the refrigerator for at least two hours.
  26. 26. Take the balls out of the refrigerator shortly before serving.
  27. 27. Arrange the cream cheese balls in wavy rows (like caterpillars) on the prepared tomatoes.

Nutrition per serving