Oven-Roasted Tomatoes With Goat Cheese and Herbs |
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Prep Time: 45 Minutes Cook Time: 35 Minutes |
Ready In: 80 Minutes Servings: 12 |
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I love a good oven-roasted tomato, and stuffing them with creamy goat cheese and herbs takes them to the next level. Good as an appetizer or side dish! Ingredients:
12 medium tomatoes |
1 2/3 lbs fresh goat cheese |
1 large egg, lightly beaten |
2 garlic cloves, minced |
2 tablespoons basil, finely chopped |
1 teaspoon kosher salt |
1/4 teaspoon fresh ground pepper |
1/4 cup extra virgin olive oil |
1 -2 tablespoon balsamic vinegar, good quality |
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. Drizzle each with a bit of the balsamic. Serve warm or at room temperature.
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