Roasted Tomatoes Stuffed with Goat Cheese

Roasted Tomatoes Stuffed with Goat Cheese

Photo by milly1362


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 4

    * 4 medium tomatoes

  • * ⅔ pound fresh goat cheese, softened to room temperature

  • ½

    * ½ large egg, lightly beaten

  • 1

    * 1 garlic clove, minced

  • 1

    * 1 Tablespoon finely chopped basil

  • 1

    * 1 Tablespoon finely chopped parsley

  • * ⅓ teaspoon salt

  • ¼

    * ¼ teaspoon freshly ground pepp

  • 3

    * 3 Tablespoons extra-virgin olive oil

  • 4

    * 4 Tablespoons bread crumbs

Directions

Preaheat the oven to 425. Slice off 1/2-inch of each tomato and discard. Scoop out tomato cores and seeds. Cut a very thin sliver off of the bottom of each tomato to help them stand up straight. Arrange them in a baking dish. In a bowl, combine the goat cheese with the egg, garlic, basil, parsley, salt, pepper, and 1/2 Tablespoon of the olive oil. Spoon the mixture into the tomatoes. Sprinkle tops with breadcrumbs, and drizzle with remaining olive oil. Bake tomatoes for 35 minutes, until tender and browned in spots, and the cheese is hot. Let stand for 15 minutes. Sprinkle with additional herbs. Serve warm or at room temperature.


Nutrition

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