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Stuffed Tomatoes with Goat Cheese

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Stuffed Tomatoes with Goat Cheese

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Stuffed Tomatoes with Goat Cheese


Submitted by Corporate Chef Andy Stewart

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
Goat Cheese Stuffing
  • 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

Step 1. 

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.


Step 2.  Goat Cheese Filling

Combine all ingredients and reserve.




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