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Wednesday, October 3, 2007

Goat Cheese Stuffed Tomatoes


This is a must make recipe for anyone who loves goat cheese and tomatoes. The flavors absolutely melt in your mouth. Although the plan was to grill these, the condo we stayed at did not have a bbq, therefore they were made in the oven. The following recipe is for 4 tomatoes, however, we halved the recipe as we felt 1 tomato per person was plenty, considering the rest of the food we had already eaten. If using smaller tomatoes, 2 per person would be a nice side dish.

1/2 cup soft fresh goat cheese
1/2 - 1 T fresh cilantro (or sage) chopped
1-2 green onions, chopped
4 medium firm tomatoes (2 yellow and 2 red)
salt and coarse ground pepper to taste
1/2 T olive oil

Cut cone like openings in the top of the tomatoes making 1 1/2 inch round pocket. Chop fresh cilantro (or sage) and add to the goat cheese, along with the green onions, salt and pepper. Spoon cheese mixture into tomatoes with the cheese heaping over the opening. Place on baking sheet ready for the oven or grill (300F in the oven - medium heat on BBQ).
Drizzle with oil and salt and pepper and cook (oven 10-12min and 8 min in BBQ - until cheese is warm and tomatoes have softened). If in the oven broil for another 2 minutes allowing the cheese to crisp on top. Remove from oven/grill and serve immediately.

The goat cheese mixture can also be used as a spread for an appetizer served with crackers.
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1 comment:

Forts said...

They were amazing (don't think the chef is allowed to say that about there own food) but they were. Just be careful not to over cook. As soon as they start to get soft broil the top if desired but if they become over cooked they will become mush.

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