Dry the washed tomatoes cut each into 4 slices and remove the soft part. Mash with fork the cheese, sour cream, pepper and a little salt, place in a bag with decorative sleeve and squeeze into each tomato slice a part of the prepared mixture. Garnish with parsley and serve as an appetizer.

Peel the cucumbers and cut them into cubes. Cut the cooled cheese also into cubes. Drain well the corn and coarsely chop the dill. Mix all with mayonnaise to which you added the sour cream, pepper, salt and lemon juice. Leave the salad briefly in a cool place and decorate it with rings of unpeeled cucumber and with dill.

Cut the hard boiled eggs lengthwise into two equal halves. Carefully remove the yolks and squeeze them through a wire strainer. Then add the cheese, pepper, salt, and ketchup; mix well. Put the mixture into the bag with a sleeve to decorate and fill the cavities of egg-whites. Put on each half of the egg a little lettuce leaf and serve as a cold appetizer.