Tomatoes Stuffed with Goat Cheese
- 6 medium tomatoes, ripe
- 4 tsp unsalted butter
- 1 1/2 tbsp shallots, minced
- 2 tsp garlic, minced
- 1 1/2 tbsp flour
- 1/3 cup half-and-half
- 1 tbsp dry sherry
- 1/2 cup fresh, soft cream cheese, goat cheese or marscapone
- 2 eggs, separated
- 3 tbsp chives, minced
- 2 tsp fresh savory or tarragon, minced
- freshly ground white pepper
- 3 cups mixed baby greens
- 1/4 cup vinaigrette
- basil oil
- sea salt, to taste
Preheat the oven to 400 degrees
Slice tops off of the tomatoes and remove seeds and pulp. Sprinkle the insides with salt and drain tomatoes on paper towels upside down.
In a saucepan, melt the butter. Saute shallots and garlic until soft, but do not brown.
Stir in flour and continue to cook for 2 to 3 minutes, stirring continuously. Add the half-and-half and sherry, stirring for 3 minutes longer until the mixture is smooth.
Transfer to a bowl and allow to cool 5-7 minutes. Whisk in goat cheese, egg yolks and seasonings.
In a separate bowl, beat egg whites until they hold stiff peaks. Temper the eggs by stirring 1/4 of the whites into the cheese mixture. Carefully fold in the remaining whites.
Spoon the souffle mixture into the tomato shells, mounding slightly.
Place the tomatoes, shoulder to shoulder, in a lightly oiled baking or casserole dish.
Bake for 20-25 minutes or until the tops are lightly puffed and browned.
Serve the hot tomatoes on a bed of greens. Top with 1/4 cup vinaigrette and a dash of white pepper and basil oil.