Goat Cheese Stuffed Tomatoes

One of the most delicious appetizers on various menus, Goat Cheese Stuffed Tomatoes are a must have during a light dinner on a warm summer night. Adults and children alike, no one can deny the divine blend of flavors each tomato contains.

This simple dish is made with only six ingredients, using a blend of sharp, deep and aromatic flavors, contrasting and complimenting each other in the most heavenly way. With ingredients you can find easily in your pantry you can now serve these morsels of flavors to your family and friends.

Health Benefits

Rich in dietary fiber, minerals, vitamin C and other various other minerals, tomatoes are one of the healthiest fruits. They are rich in antioxidants that are beneficial for the skin and the immune system. The goat cheese in the recipe provides the body with calcium and other vitamins.

Ingredients

medium tomatoes (fresh): 12 (3 pounds)

fresh goat cheese (room temperature): 1 2/3 lbs

large free range egg (beaten lightly): 1

cloves of garlic – minced: 2

fresh basil (finely chopped): 2 tbsp

bottled roasted red peppers (chopped): 3 tbsp

extra virgin olive oil: 4 tbsp

Kosher salt: 1 tsp

Freshly ground black pepper: ¼ tsp

bread crumbs: 2 tbsp

extra fresh basil for garnish (finely chopped)

How To Make Goat Cheese Stuffed Tomatoes

1. Preheat your oven to 425 degree Fahrenheit.
2. Wash and dry the tomatoes thoroughly, and slice off ½ inch of the top of each tomato. Remember to reserve the tops.
3. With a spoon scoop out the innards of the tomatoes; core and seeds.
4. With a sharp serrated knife, slice a thin sliver off the bottom of each tomato. This will help them stand up straight.
5. Grease a 9 by 13 inch glass or ceramic lasagne dish with 2 tbsp. extra olive oil or butter.
6. Arrange the prepared tomatoes in the baking dish in upright positions.
7. In a clean bowl, add softened goat cheese, egg, basil, bottled red pepper, salt, olive oil and freshly ground black pepper.
8. Scoop the goat cheese mixture with a tablespoon into each tomato, making sure to fill until it mounds up ½ inch over the rim of the tomato.
9. Top off each tomato evenly with bread crumbs and cover with the reserved tops and drizzle each tomato with the remaining 2 tbsp. olive oil.
10. Put the dish in the oven and bake the tomatoes for 35 minutes or until tomatoes are tender and lightly browned.
11. Take the dish out of the oven and let the tomatoes set for 15 minutes before serving.

Trivia

• Did you know that tomatoes get their name from the Aztec word xitomatl which literally means, “Plump thing with a navel”?

Tomatoes in the French language are called pomme d’amour or love apples; this is because in earlier times the heart-shaped fruit was thought of as an aphrodisiac.