Goat Cheese Stuffed Roasted Tomatoes
Goat Cheese Stuffed Roasted Tomatoes

Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a special dish, goat cheese stuffed roasted tomatoes. One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

For these buttery-soft roasted tomatoes, Alain Coumont boosts the flavor of the creamy goat cheese filling with garlic and basil. Serve warm or at room temperature. Transfer roasted tomato mixture to a saucepan; pour in water.

Goat Cheese Stuffed Roasted Tomatoes is one of the most well liked of current trending foods on earth. It is enjoyed by millions every day. It is easy, it is fast, it tastes delicious. They’re nice and they look wonderful. Goat Cheese Stuffed Roasted Tomatoes is something which I have loved my whole life.

To begin with this particular recipe, we have to prepare a few components. You can have goat cheese stuffed roasted tomatoes using 8 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to make Goat Cheese Stuffed Roasted Tomatoes:
  1. Make ready 4 large Tomatoes
  2. Prepare 2 Minced Garlic Cloves
  3. Take 1 lb Goat Cheese
  4. Make ready 2 tbsp Chopped Basil
  5. Take 1 large Egg
  6. Get 1/4 cup Olive Oil
  7. Prepare 1 tsp Salt
  8. Get 1 tsp Ground Black Pepper

Scoop out the tomato cores and seeds. Serve up a small batch or double, triple, or quadruple the recipe to feed a crowd. For these buttery-soft roasted tomatoes, Alain Coumont boosts the flavor of the creamy goat cheese filling with garlic and basil. Mix the goats' cheese with the chopped basil and season, to taste, with salt and freshly ground black pepper.

Instructions to make Goat Cheese Stuffed Roasted Tomatoes:
  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 sit for 15 minutes. Serve warm or at room temperature.

Spoon the mixture into the middle of the flattened chicken. To serve, place the roasted tomatoes onto a serving plate, top with the stuffed chicken and garnish with chives. These roasted stuffed heirloom tomatoes are filled with a goat cheese, creme fraiche, thyme mixture and topped with garlic butter breadcrumbs for a wonderful late summer side dish. It's the end of August and while I was this close to sharing an apple recipe for this month's seasonal eating post, I forced. fresh goat cheese. roasted cherry tomatoes. reduced balsamic vinegar. Spread the goat cheese on to the toast and top with balsamic, basil, a drizzle of oil, and salt and pepper to taste.

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