Baked Suluguni Cheese with Tomatoes

It is better to serve immediately while the appetizer is hot. Surprise your guests at the New Yearʼs (and not only) table with this recipe! This appetizer can be made from any cheese, but with suluguni it takes on a certain Georgian flavor. 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.
cook time: 30 min
Hazel Farrow
Baked Suluguni Cheese with Tomatoes

Nutrition Facts (per serving)

198
Calories
17g
Fat
2g
Carbs
8g
Protein

Ingredients (2 portions)

Basic:

Garlic 1 clove
Tomatoes 300 g
Olive oil 50 ml
Ground black pepper to taste
Parsley (or cilantro) 10 g
Suluguni 200 g

Recipe instructions

Step 1

Step 1
Prepare the ingredients.

Step 2

Step 2
Wash the tomatoes, dry and cut into slices. Suluguni also cut into thin slices.

Step 3

Step 3
Wash the parsley (or better yet, cilantro), dry and finely chop. Finely chop the garlic.

Step 4

Step 4
Grease the bottom and sides of baking pans with olive oil. Place tomato slices on the bottom, sprinkle them with chopped garlic and herbs, and sprinkle with olive oil. Distribute several slices of suluguni on top, add salt and pepper. Repeat layers.

Step 5

Step 5
Distribute several slices of suluguni on top, add salt and pepper. Repeat layers.

Step 6

Step 6
Bake in an oven preheated to 200°C for about 15 minutes until the cheese melts.

Additional rubrics

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