We can’t get enough of these goat-cheese stuffed cherry tomatoes recipe!
It’s the start of tomato season and I’m beginning to see delicious cherry tomatoes popping up at the local farm stands. I like to keep a bowl of them on my counter and my kids pop them like candy. But what else can be done with cherry tomatoes? One of my favorite things to do is stuff them with cheese. Mozzarella and feta are always great companions to any tomato but goat cheese has my heart, especially if it’s combined with garlic and basil. Yum. Really that’s all I can say. I made these twice last week and my family put in a request for another round today. For the past few years, I have always used Hugh Carpenter’s recipe for marinated goat cheese or you can buy it at the local super market. Either way, give this a try and let me know what you think!
Goat-Cheese Stuffed Cherry Tomatoes
Set the oven to broil and cut off the tops of the tomatoes. Using the back of a spoon or a small melon scoop, remove the inside of the tomatoes.
Next, on a cookie sheet, toss the tomatoes with olive oil, salt and pepper. They are then ready to be stuffed.
Put the stuffed tomatoes into the oven and leave the door cracked to prevent burning. Broil tomatoes until they begin to soften and cheese melts. The smell will let you know they are done!
Serve on a platter and watch them disappear!
Goat-Cheese Stuffed Cherry Tomatoes
Ingredients:
- 1- pint cherry tomatoes
- 1 tbs. olive oil
- Sea salt
- Goat cheese with garlic and basil
- Fresh basil and mint leaves for garnish
Directions:
- Set oven to broil
- Cut off the tops of the tomatoes and scoop out the middle.
- On the cookie sheet, toss the tomatoes with olive oil and a good sprinkle of salt.
- Stuff the tomatoes ½ way with goat cheese.
- Broil until tomatoes are starting to brown and the cheese is melted, minutes.
- Garnish with a few basil and mint leaves.
Source: Garlic and Basil Goat Cheese – Hugh Carpenter