Tomatoes stuffed with goats cheese (vegetarian)

Cooking Vegetarian Tomatoes stuffed with goats cheese (vegetarian)

Detailed step-by-step description of how to cook the dish "Tomatoes stuffed with goats cheese (vegetarian)". Try it by all means

Lables: Vegetarian Egg free Fish free Shellfish free
  1. Slice tops off tomatoes and set aside. Scoop out pulp and seeds and discard. Leave tomatoes to drain upside down on paper towel for 10 minutes.
  2. Preheat the oven to 190°C. Place the baguette slices on a baking tray, and brush with a little of the extra oil. Bake for 5 minutes or until golden.
  3. Mix together the goat's cheese, garlic and herbs and season well. Stuff the tomatoes with the cheese mixture, then sit the reserved tomato lids on top. Place on a baking tray, drizzle with half the olive oil and bake for 15 minutes, until the tomatoes are just starting to collapse.
  4. Meanwhile, whisk the remaining olive oil with the vinegar, then season with salt and pepper and toss the mixed salad leaves in the dressing. Spread the baguette with tapenade and place 2 slices on each plate. Top with the stuffed tomatoes and serve with salad.

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4 large vine-ripened tomatoes
4 thick slices baguette
1/3 cup olive oil, plus extra to brush
250g soft goat's cheese
1 garlic clove, crushed
4 tbsp mixed fresh herbs, chopped
2 tbsp white wine or red wine vinegar
4 cups mixed baby salad leaves
4 tbsp black olive tapenade

Adv

Autors
Preparation time
10
Cooking time
20
Difficulty
Medium
Serves
2 people
Method
Baking
Category
Vegetarian
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