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Goat Cheese Stuffed Tomatoes

It would appear that I lost my cooking mojo and spent the last few weeks trying to find it. I couldn’t make a dish and have it turn out to save my life. Some bad chicken wings, muffins with no flavor, I could go on forever.

It was time to turn to a few tried and true recipes to get my mojo back! When I decided to be a personal chef several years ago I went to the Institute of Culinary Education in New York for an intensive week long course. It was so much fun and I picked up great knife skills and cooking tips.

One of the dishes that we made were stuffed tomatoes. I had never had a stuffed tomato before but these were amazing. I have played around with the recipe a bit but still love it. This is a great summer recipe when the tomatoes are in season. They would be great served with steak or as a starter to any dinner.

Goat Cheese Stuffed Tomatoes
8 servings

Ingredients:

4 firm, ripe medium tomatoes
kosher salt
1 1/2 teaspoons minced garlic
1 1/2 teaspoons minced shallots
2 tablespoons minced fresh basil
1-1/12 teaspoons fresh thyme or 1/2 tsp dried
Freshly ground black pepper
3 ounces goat cheese
1/4 cup olive oil
1/2 c dry seasoned bread crumbs

Preheat over to 400 F.
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Cut the tomatoes in half, crosswise. Remove the seeds from the cavities. Sprinkle the halves lightly with the salt and place the tomatoes upside down on a rack. Allow to drain, about 20 minutes.

In a small bowl combine the garlic, shallots, basil, thyme, 1/4 teaspoon of salt, 1 teaspoon pepper, olive oil, goat cheese and break crumbs.

Sprinkle the tomatoes with pepper and fill each with the stuffing. Sprinkle with a few drops of oil. Arrange the tomatoes in the baking dish.
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Place the baking dish in the upper third of the oven and bake until the tomatoes are tender but still hold their shape, 10 to 15 minutes; the filling should be lightlyh browned. Cook slightly and serve.

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