Stuffed Tomatoes with Goat Cheese
Stuffed Tomatoes with Goat Cheese
Submitted by Corporate Chef Andy Stewart
Appetizers
Ingredients
- 4-6 ripe tomatoes
- 2 tablespoon Fustini’s Pesto Olive Oil
- salt and pepper
- Goat Cheese Stuffing
- 1 cup cracker crumbs
- 1 tablespoon butter, melted
- salt
- 8 ounces goat cheese
- 1 shallot, minced
- 2 cloves garlic, minced
- 2-3 basil leaves, chiffonade
- 1 tablespoon Fustini's Pesto Olive Oil
- salt and pepper
Directions
- Preheat oven to 375 degrees. Remove the tops of each tomato and spoon out some of the pulp and chop for the sauce. Make a thin slice on the bottom of the tomato so that is standing straight on a baking dish. Chop these ends as well and add to tomato sauce pieces. Heat 1 tablespoon Fustini's Pesto Olive Oil in a skillet over moderate heat and add chopped pieces. Sauté, for several minutes then spoon tomatoes and olive oil over the top of cut tomatoes. Stuff tomato with a liberal amount of goat cheese. Combine one tablespoon Fustini's Pesto olive oil, cracker crumbs and melted butter. Sprinkle over goat cheese and bake in a hot oven until brown and crusty. Garnish with salt and serve hot.
- Combine all ingredients and reserve.
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