Oven-Roasted Tomatoes Stuffed with Goat Cheese

the tomato offers
its gift
of fiery color
and cool completeness

–Pablo Neruda

I know I said that this blog is dairy-free, but I do occasionally eat goat cheese. And when my friend introduced me to this recipe, I knew I needed to try it. (Sorry for the vegans and non-goat-cheese people out there! Just skip this one!)

I feel like these little babies can be anything: an appetizer, finger food for a party, a side dish, even a main dish with toasted bread and a soup or salad.

I used goat cheese from my local farmer’s market, and I bought the tomatoes at Costco (they have about a 1.5  inch diameter).

Ingredients

12 small-medium tomatoes

9.5 ounces (about .5 pounds) fresh goat cheese

2 garlic cloves, minced

2 tablespoons finely chopped fresh basil

1 teaspoon salt

1/4 teaspoon ground pepper

1/4 cup extra-virgin olive oil

Directions

1. Preheat the oven to 425 degrees Fahrenheit. Slice off the top off 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.

2. In a bowl, combine the goat cheese with 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.

3. Bake the tomatoes for 35 minutes, until tender and browned in spots and the cheese is hot. Let stand for 15 minutes. Serve warm or at room temperature. (As you can see, mine got all oozy and delicious.)

If you eat eggs, feel free to add a beaten egg to the goat cheese mixture. I left it out for obvious reasons.

This is actually a pretty simple recipe, though they come out looking très gourmet. The only slightly time consuming part is scooping out the middles of the tomatoes. But I count this recipe as a success for sure: even my little sister, who is a professed tomato-hater, loved this baked goodness.

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Tags: , ,

Categories: Appetizer, Main dish, Season: Fall, Season: Summer, Side dish

Author:rsedlak1

Became a voracious, unapologetic bookworm in 4th grade after reading the first three Harry Potter books. Have a thing for dystopias, young adult novels, classic literature and funny memoirs (re: Mindy Kaling / Tina Fey). English and journalism geek, media and pop culture critic, food writer and blogger, editor of an entertainment magazine. Hobbies include: my Netflix account, cooking, gardening, music, art and hiking.

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