Fromage :

Almond pesto can be made 2-3 days ahead of time and kept in the refrigerator.

Preheat oven to 180°C (350°F). Place the almonds on a baking sheet and roast 8-10 minutes, keeping an eye on them, until golden. Remove from the oven and allow to cool.

In a food processor, mix almonds, pesto, lemon zest, and garlic to obtain a homogenous mixture. Set aside.

Cut the base of each tomato to make it stable, then cut off the top of each. Empty the tomatoes using a vegetable scoop. Fill with almond pesto.

In the microwave oven, heat the Crème de Champfleury 10-20 seconds or until the cheese is runny. Using a little spoon, coat the top of each tomato. Garnish with rosemary, chives or basil. Add pepper. Serve.
campagnecreme

Ingredients :

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