See Also: Cooking Club · Salads · Vegetable Dishes
Baked Tomatoes with Goat Cheese
From Dorothy McNett's recipes at www.dorothymcnett.com. When tomatoes are really ripe and juicy you may not wish to bake them at all, just stuff and eat. The baking creates a wonderfully juicy blend of tomato and creamy flavorful cheese and is fabulous paired with a good zinfandel!
6 red ripe vine ripened tomatoes
3 cloves garlic, minced
1/2 cup fresh parsley, minced
1/2 teaspoon fine sea salt
1/4 teaspoon pepper
2-4 oz. fresh goat cheese
1/2 cup granola
drizzles of olive oil
fresh basil leaves
Heat oven to 350 degrees. Cut the tops off the tomatoes and gently remove most of the seeds with your fingers but try to keep most of the tomato in place. Using a 1-2 inch ball of the cheese, roll it in the garlic, parsley, salt and pepper. Place one ball into each tomato, and sprinkle with granola to cover all the cheese. Drizzle with oil, and bake 10-15 minutes. Garnish with basil and serve.
Recipe created 2000-09-04.
