Summer Roulade with Tomatoes, Cream Cheese, and Herbs

Name: Summer Roulade with Tomatoes, Cream Cheese, and Herbs
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 1
Cuisine: German, European
Ingredients: 1 serving Balsamic vinegar; 1 serving cream cheese; 1 serving milk; 1 serving Pepper; 1 serving Salt; 1 serving scallions; 1 serving Sugar; 1 serving tarragon; 1 serving tomatoes; 1 serving virgin olive oil

Summer Roulade with Tomatoes, Cream Cheese, and Herbs might be just the European recipe you are searching for. Watching your figure? This gluten free and vegetarian recipe has 374 calories, 10g of protein, and 23g of fat per serving. This recipe covers 17% of your daily requirements of vitamins and minerals. This recipe serves 1. It is perfect for The Fourth Of July. If you have balsamic vinegar, cream cheese, pepper, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 1 hour.

Instructions

Prepare the souffle base and set it aside. Drop the tomatoes into boiling water for a count of ten; then peel, seed, and chop the tomatoes into pieces no larger than -inch square.

Ingredients you will need

Tomato

Water

Base

Heat the oil in a wide pan, add the tomatoes, and cook them briskly over high heat to evaporate the juices, stirring frequently for about 5 minutes. If the tomatoes are especially tart, add a pinch or two of sugar while they are cooking.

Ingredients you will need

Tomato

Sugar

Cooking Oil

Equipment you will use

Frying Pan

Remove them from the heat and season to taste with salt, freshly ground black pepper, and balsamic vinegar. Set aside to cool.

Ingredients you will need

Ground Black Pepper

Balsamic Vinegar

Salt

To construct the roulade, first thin the cream cheese with enough milk to make it soft and pliable. Then carefully spread it over the entire surface of the souffle. Cover with the scallions and chopped herbs and lastly the cooked tomatoes.

Ingredients you will need

Cream Cheese

Green Onions

Tomato

Spread

Herbs

Milk

Roll the souffle tightly, starting at a short end. If it is not to be served right away, wrap it well in plastic wrap and refrigerate until needed.

Ingredients you will need

Roll

Wrap

Equipment you will use

Plastic Wrap

Remove 20 minutes before serving to take off the chill and bring it to room temperature. Slice thinly and serve. Leftovers will keep, wrapped, in the refrigerator for one or two days. For wine, serve a light crisp vin gris or a chilled Beaujolais.

Ingredients you will need

Wine