Tomatoes with cottage cheese and garlic. Why you can not eat tomatoes and cottage cheese
Tomatoes with cottage cheese and garlic are the perfect snack that turns out to be low-calorie, tasty, nutritious and just beautiful. We use tomatoes as a basis, tasty, sweet and sour, juicy. Take cottage cheese with any percentage of fat content. I suggest adding cottage cheese with cheese chips, green onions. In this option, it is better to use dry garlic, it is not so saturated, so the appetizer will be perfect.
Tomatoes can be served with bread and a cup of coffee, you can do without bread. Be sure to try to repeat our step-by-step recipe with a photo, I think you will be satisfied with the result.
Ingredients:
- tomatoes - 2 pcs.;
- cottage cheese - 100 g;
- hard cheese - 50 g;
- dry garlic - 0.5 tsp;
- green onions - 10 g;
- sour cream or yogurt - 1 tablespoon;
- salt, pepper - to taste.
How to cook tomatoes with cottage cheese and garlic
Prepare all the necessary ingredients according to the list. Wash and dry the tomatoes, remove the growth site of the stalk. Cut the tomatoes into slices and arrange them on a plate.
Transfer the cottage cheese to a deep bowl, then add hard cheese grated with small chips to the cottage cheese.
Rinse and finely chop the green onion and add to the bowl. Use other greens if desired.
Then add sour cream, dry garlic, salt and pepper. Mix well all the ingredients together, take a sample and adjust the taste.
Arrange the cottage cheese on top of the circles of tomatoes, decorate with herbs if desired, serve.
Enjoy your meal!
If you are going to a big company, but you want something light and fresh, then a curd snack on tomatoes will come in handy. Although this appetizer is the most popular on the festive table in different fillings and servings. Tomatoes need to be chosen dense or slightly unripe, this is very important, since you will have to cut circles and all the pulp can leak out if the tomatoes are soft. Cottage cheese must be at least 9% fat, soft. Fat-free cottage cheese is not suitable, the mixture from it turns out to be dry and not tasty. The amount of garlic in the filling depends on your preference, but just do not overdo it.Tomatoes with cottage cheese and garlic is a universal snack, it can be served both on the buffet table and on the festive table - for a birthday or New Year. On a winter or summer day, this appetizer will harmonize well with both freshly fried kebabs and fragrant chicken or juicy chops. We recommend this appetizer. firstly, it is beautiful and it is impossible to disagree with this, because fresh red circles of tomatoes will set off other salads well, and this appetizer is also low in calories, which you also agree is necessary to create a harmonious festive table. And most importantly, this tomato with cottage cheese and garlic is not only a great appetizer, but also absolutely natural and healthy, for those who need absolute naturalness, we advise you to cook this appetizer with homemade mayonnaise.
Ingredients
- Tomatoes - 2 pcs.
- Soft fat cottage cheese - 150 gr.
- Mayonnaise - 1-2 tbsp.
- Garlic - to taste
- Greens - for decoration to taste
- Salt - to taste
- Pepper - to taste
Cooking
We start cooking appetizers with the preparation of the filling. Wash greens and finely chop. 
We put the cottage cheese in a deep bowl so that it is convenient to mix. Squeeze three cloves of garlic into a bowl with cottage cheese, if you want to be spicier, you can add more garlic, depending on your preferences. Then add finely chopped greens to the bowl, send mayonnaise there, salt and pepper to taste. 
Thoroughly mix everything until a homogeneous thick creamy mass is formed.
You can use a blender for more thorough mixing, but this is not necessary, although it will give the filling a more delicate consistency. 
Tomatoes, pre-washed, cut into slices of medium thickness and spread on a large flat dish. Tomatoes are best cut parallel to the stalk, so all the pulp will remain in place and not spread. It is best to take large tomatoes, if you take small ones, then the tomato consumption will be very large and it will take enough time to apply the filling to small circles.
We spread the filling on the circles of tomato in a slide, or distribute it in an even layer over the circle. If all the circles do not fit in one row on a plate, then they can be laid in several tiers, something like a layer cake will turn out. We decorate the appetizer with greens.
If there is no cottage cheese at hand, then it can be replaced with processed cheese, grated. Before grating the cheese, hold it in the freezer for 15-20 minutes so that it hardens and does not smear on the grater. Salt and pepper can be omitted, as there is enough salt in processed cheese and mayonnaise. Sprinkle parsley on top of tomatoes with cottage cheese and garlic. This option is more satisfying, but less useful.
The combination of cottage cheese and fresh tomato is not familiar to everyone, but Margo salad turns out wonderful - tasty, summery, bright. It is worth trying the Margo salad from cottage cheese with tomatoes once, and it will firmly enter your menu! Cottage cheese salad with tomatoes, herbs and garlic can be included in the menu of vegetarians who consume dairy products. Try another favorite spicy elemental salad
Compound:
- Cottage cheese of any fat content - 200 grams
- Tomatoes - 1 large or 2 small
- Sour cream - 2 tablespoons
- Cilantro or any other herb - a few sprigs
- Garlic - 2 cloves
- Salt - to taste
How to cook Cottage Cheese Margo Salad with Tomatoes, Garlic and Fresh Herbs
Cottage cheese salad with tomatoes cannot be stored even in the refrigerator; it must be prepared in a small amount just before eating. Dip the tomato for 15 seconds in boiling water and peel.
peel tomato
Cut the tomato into medium slices.
prepared tomato Mix the tomato with cottage cheese, add finely chopped garlic. (If you have a working day or a romantic evening ahead, skip this step, of course).
Mix cottage cheese with tomato and garlic Put sour cream, finely chop and add greens (cilantro and tarragon are suitable for Margo salad from cottage cheese with tomatoes), salt.
Mix. Delicate, light and tasty salad of cottage cheese with tomatoes of elementary preparation is ready. Try it with a slice of Borodino bread, it's an excellent combination of flavors!
The tradition of making a hot sandwich with tomato and cheese appeared in our country with the first microwave ovens, in the late 90s. How many of you or your mothers then understood the varieties of cheese and the intricacies of its production?
In addition, what was offered in the store at that time - Rossiysky, Uglichsky, Kostroma - were classic rennet cheeses and posed a minimal risk in terms of the formation of oxalates in the kidneys. Experiments on combining the sourdough and rennet approach in the manufacture of cheeses were just beginning at that time. But we did not think about it and gradually transferred our sandwiches to another type of cheese. So there were "traditional" recipes that carry a hidden bomb.
*But, by the way, already then in the manuals on nutrition, patients were warned about the risks of combining cheese, tomato and bread.
There is another factor worth noting when comparing cheese and cottage cheese. This is the serving size. We usually consider cottage cheese as a healthy low-calorie dish, and we eat 150-200 g (pack) at a time. And cheese, as a rule, goes as a snack, we are careful about extra calories, and at a time its portion is up to 50 g. On a large piece of pizza, it will be about 10 g of cheese. Obviously, with such insignificant volumes, the risks of oxylate formation are significantly reduced, and even against the background of the properties of rennet cheeses.
To complete the picture, I will give examples of varieties. I omit hard cheeses because they are easy to distinguish from our traditional cottage cheese. Although there is also something to say here, and I hope to write a separate article on this topic in the near future.
So, rennet cheese varieties, i.e. those that can be mixed with tomatoes are cheese and feta. Just make sure that the production method is indicated on the packaging! Modern manufacturers have learned how to make starter cheeses, which are similar in consumer properties to brynza and feta. This is not good or bad, it's about pairing with tomatoes.
But Adyghe cheese belongs to starter varieties, it should not be mixed with tomatoes.
Finally, I consider it important to warn you: there are very few real rennet cheeses in Russia. Due to the high cost of raw materials (we said that milk is required with special parameters, and besides, it cannot be stored), our stores are littered with cheeses based on fermented milk or combined. Some of them can be attributed to the class of hard cheeses, but this consistency is achieved through special hardening salts. From the point of view of dietary nutrition, I would recommend that you be careful about such cheeses. Their advantage is only in price, but in terms of nutrition:
- They do not reach real rennet cheeses in terms of the composition of amino acids and vitamins. In particular, tryptophan is practically absent;
- They do not reach cottage cheese in terms of protein saturation, while there is an excess of animal fats;
- There is still a risk of oxalate formation when combined with tomatoes, although it is lower than in the case of low-fat cottage cheese. But here a lot depends on the specific type of cheese, its composition and production conditions.
By the way, for pizza with tomatoes, use meat fillings with coarse fibers: veal, chicken, lean fish. Proteins from such products will draw on themselves organic acids from tomatoes, and a thin crust of cheese will slip through without serious consequences.
*However, let's not forget that the Mediterranean regions are leaders in gout diseases. And among the indigenous peoples of South and Central America, who, unlike us, have been familiar with tomatoes for several millennia, tomatoes are not an indispensable attribute of the national cuisine.
