Baked Tomatoes with Goat Cheese Fondue

By GratefulSea

Ingredients

• 2 to 3 large firm tomatoes, or 4 to 6 small firm ones
• Kosher salt
• 3 Tablespoons mascarpone
• 3 Tablespoons goat cheese, at room temperature
• 1 Tablespoon unsalted butter
• 1 Tablespoon extra virgin olive oil
• 2 garlic cloves, finely chopped
• 2 anchovies, finely chopped
• 1/4 cup panko or other coarse bread crumbs
• Freshly ground black pepper, to taste

Details

Servings 2
Cooking time 20mins
Adapted from cooking.nytimes.com

Preparation

Step 1

Preheat oven to 500 degrees. If necessary, slice a very thin layer off bottoms of tomatoes so they will stand upright. Core tomatoes, and carve them out, stopping about about 3/4 inch from bottom and sides. (Do not remove too much, or tomato will collapse when baked.) Season inside of each tomato with salt. In a small bowl, stir together mascarpone and goat cheese.

To prepare topping, melt butter with oil in a medium skillet over medium-high heat. Add garlic and anchovies, and cook, stirring, 30 seconds. Stir in bread crumbs, and sauté 2 minutes more. Season with pepper.

Fill each hollow with mascarpone mixture. Top generously with bread crumbs. Transfer tomatoes to a baking sheet, and bake until they are slightly blistered and the tops are golden, about 10 minutes.