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


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.
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.
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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