GOAT CHEESE STUFFED TOMATOES
I just got back from the Farmers’ Market and I am here to report… TOMATOES ARE TAKING OVER! Well, after all, it is the peak season for them. They’re everywhere this time of year and all the greats too; heirloom, cherry, roma, grape, etc. Also all colors; yellow, orange, red and the ones that are all the colors mixed together, which are my personal favorites. So I checked what ingredients I had and this is the dish I came up with. They are just sooo delicious. If you love goat cheese, you will absolutely want to make this. Love how simple this is and the presentation is fantastic. When entertaining, you can definitely feel confident making this recipe for guests. This makes for a great side dish or appetizer too. You could even use smaller tomatoes to make them bite-size. Enjoy!
Ingredients
- 4-5 med or large organic tomatoes
- 4-6 ounces goat cheese herbed is great too, (you may need more to fill the tomatoes)
- 1-2 tbsp chopped bottled roasted red peppers (you may need more to fill the tomatoes)
- 2 tbsp olive oil
- 2 tbsp gf bread crumbs
- 1-2 tbsp torn fresh basil leaves
- kosher salt and ground black pepper to taste
Instructions
- Preheat the oven broiler.
- Slice the tops off of the tomatoes and hollow out by removing the seeds. I like to use a melon ball scoop.
- In a bowl, mix the goat cheese and chopped red peppers together. (This is when you may need to add the extra cheese and red peppers to make the spread fuller if it is needed.) Spoon an equal amount of the cheese mixture into each hollowed out tomato. Place stuffed tomatoes upright in a baking dish. Top each tomato evenly with the bread crumbs and torn basil. Drizzle with olive oil and season with salt and pepper.
- Place under broiler for 5 to 10 minutes until bread crumbs are lightly browned.
Notes
This is best served immediately. Not great for reheating.
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