Goat Cheese Stuffed Tomatoes
This recipe was so easy! I've tried this for a number of potlucks & everyone is always impressed on how 'gourmet' it looks & tastes
Yield
4 servingsPrep
10 minCook
10 minReady
20 minLow Cholesterol, Trans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
tomatoes
fresh |
|
| 4 | ounces |
goat (chevre) cheese
|
|
| 1 | tablespoon |
red pepper flakes
chopped bottled roasted |
|
| 2 | tablespoons |
olive oil
|
|
| 2 | tablespoon |
bread crumbs, whole wheat
|
|
| 1 | tablespoon |
basil
torn fresh leaves |
|
| 1 | x |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
tomatoes
fresh |
|
| 115.6 | ml/g |
goat (chevre) cheese
|
|
| 15 | ml |
red pepper flakes
chopped bottled roasted |
|
| 3E+1 | ml |
olive oil
|
|
| 3E+1 | ml |
bread crumbs, whole wheat
|
|
| 15 | ml |
basil
torn fresh leaves |
|
| 1 | x |
salt and black pepper
to taste |
*
|
Directions
Preheat the oven broiler.
Slice the tops off of the tomatoes and hollow out by removing the seeds.
In a bowl, mix the goat cheese and chopped red peppers together.
Spoon an equal amount of the cheese mixture into each hollowed out tomato.
Place stuffed tomatoes upright in a baking dish .
Top each tomato evenly with the bread crumbs and torn basil.
Drizzle with olive oil and season with salt and pepper.
Place under broiler for 5 to 10 minutes until bread crumbs are lightly browned.
