I came across this recipe, and it reminded me of goat cheese stuffed peppers, I had at a tapas bar. I had to try them! I used Romas, because they were the best, at my grocery store. Also, I halved the recipe, since there were only 3 of us eating. I plan on taking any leftovers, and smushing it on crusty bread, for lunch, tomorrow!
I served this with chicken sausage, yummy bread, and a green salad.
Here's the original.
Oven Roasted Tomatoes Stuffed with Goat Cheese
Ingredients
6 Roma tomatoes
10 oz. fresh goat cheese
1 large egg, lightly beaten
1 garlic clove minced
1 tablespoon finely chopped basil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
1/8 cup extra-virgin olive oil
Directions
1.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.
2.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.
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.
.
I served this with chicken sausage, yummy bread, and a green salad.
Here's the original.
Oven Roasted Tomatoes Stuffed with Goat Cheese
Ingredients
6 Roma tomatoes
10 oz. fresh goat cheese
1 large egg, lightly beaten
1 garlic clove minced
1 tablespoon finely chopped basil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
1/8 cup extra-virgin olive oil
Directions
1.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.
2.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.
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.
.
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