"I love a good oven-roasted tomato, and stuffing them with creamy goat cheese and herbs takes them to the next level. Good as an appetizer or side dish!"
1 2/3 lbs
fresh goat cheese
egg, lightly beaten
garlic cloves, minced
basil, finely chopped
fresh ground pepper
extra virgin olive oil
1 -2 tablespoon
balsamic vinegar, good quality
Preheat the oven to 425°. Slice off the top 1/2 inch of each tomato and reserve the tops. Scoop out the tomato cores and seeds. Cut a very thin sliver off of the bottom of each tomato to help them stand up straight. Arrange the tomatoes in a 9-by-13-inch glass or ceramic baking dish.
In a bowl, combine the goat cheese with the egg, garlic, basil, salt, pepper, and 2 tablespoons of the olive oil. Spoon the goat cheese mixture into the tomatoes, mounding the filling 1/2 inch above the rim. Cover with the tomato tops and drizzle with the remaining 2 tablespoons of olive oil.
Bake the tomatoes for 35 minutes, until tender and browned in spots and the cheese is hot. Let stand for 15 minutes. Drizzle each with a bit of the balsamic. Serve warm or at room temperature.
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Oven-Roasted Tomatoes With Goat Cheese and Herbs (cont.)