Suluguni with tomatoes in the oven

It is better to serve immediately while the appetizer is hot. Surprise your guests with this recipe at the New Year's (and not only) table! This snack can be made from any cheese, but with suluguni it acquires a certain Georgian shade. If you have ketsi (this is the national Georgian pottery), then it is better to cook this dish in it. I didn't have one, so I used ordinary ceramic portion molds.

Maria

The author of the recipe

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Composition / ingredients

Servings:

Tomatoes

300

Suluguni

200

Garlic

Olive oil

Parsley (or cilantro)

Ground black pepper

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 30 % 8 g

Fats 63 % 17 g

Carbohydrates 7 % 2 g

198 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 30 min

Step 1:
Prepare the ingredients.
Step 2:
Wash tomatoes, dry and cut into slices. Suluguni is also cut into thin slices.
Step 3:
Wash the parsley (or better cilantro), dry and chop finely. Finely chop the garlic.
Step 4:
Grease the bottom and sides of the portion baking molds with olive oil. Put tomato slices on the bottom, sprinkle them with chopped garlic and herbs on top, sprinkle with olive oil. Spread a few slices of suluguni on top, season with salt and pepper. Repeat layers.
Step 5:
Spread a few slices of suluguni on top, season with salt and pepper. Repeat layers.
Step 6:
Bake in preheated to 200°In the oven for about 15 minutes until the cheese melts.