Stuffed Tomatoes with a Cheeky Chocolate Twist Recipe
These striking Stuffed Tomatoes, crammed with wild rice, red rice, tomatoes and our distinctive Black Truffle and Chocolate Tapenade, are perfect for any morning brunch or balmy summer evening.
Add the red and wild rice to boiling water and then simmer for 20 minutes.
Remove the skin from the large tomatoes by placing them in a bowl of boiling water for one minute and immediately putting them in iced water. The skin should now be very easy to peel off.
Slice the large tomatoes into quarters, de-seed them and then cut into very small cubes.
Slice the tops off the medium tomatoes and put to one side.
Scoop out the inside of the tomato and discard.
Thinly slice the spring onion.
Roast the pine nuts by placing them into a hot frying pan and keep them moving around until they are a rich golden brown colour.
Mix together the chopped tomatoes, spring onions, chocolate and black truffle tapenade and Cocoa Nib Balsamic Vinegar and add the cooked rice.
Season to taste.
Stuff the tomatoes with the mixture and top with the tomato lids.
Serves: 4 people
- Ease of preparation: Easy
- Preparation time:
- 5 Medium Tomatoes
- 2 Large Tomatoes
- 20g Red Rice
- 20g Wild Rice
- 3 Spring Onions
- 15g Pine Nuts
- 40g Chocolate and Black Truffle Tapanade
- 1 tbsp Cocoa Nib Balsamic Vinegar
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