Goat Cheese Stuffed Tomatoes Food

GOAT CHEESE STUFFED TOMATOES

Steps:

• Preheat the oven broiler.
• Slice the tops off of the tomatoes and hollow out by removing the seeds.
• In a bowl, mix the goat cheese and chopped red peppers together. Spoon an equal amount of the cheese mixture into each hollowed out tomato. Place stuffed tomatoes upright in a baking dish. Top each tomato evenly with the bread crumbs and torn basil. Drizzle with olive oil and season with salt and pepper.
• Place under broiler for 5 to 10 minutes until bread crumbs are lightly browned.

STUFFED TOMATOES

Steps:

• Put mushrooms, water, and wine into a container and soak until mushrooms are rehydrated. Remove mushrooms and squeeze out excess liquid. Reserve the liquid. Roughly chop mushrooms.
• Sprinkle the cored and seeded tomatoes with salt and place upside down to drain. In a saute pan heat 2 tablespoons of olive oil and add shallots, garlic, and onion. Cook until translucent. Add mushrooms and cook for about 5 minutes then add 1/2 cup of the reserved mushroom liquid to pan and cook for another 4 or 5 minutes, or until most of liquid is absorbed. Add the panko and the chopped tomato and stir to combine. Season the mushroom mixture with salt and pepper and remove from heat.
• Preheat the broiler. Mix together the room temperature goat cheese and parsley and reserve. Stuff each tomato with the mushroom stuffing and top with thin layer of goat cheese mixture. Place tomatoes on a baking sheet and put under the broiler for 2 to 3 minutes until cheese is slightly melted and golden.

BAKED TOMATOES WITH GOAT CHEESE

Steps:

• Slice off the tops of 4 large beefsteak tomatoes; scoop out the seeds and some of the flesh. Drizzle with olive oil; season with salt and pepper. Fill each tomato with 1 ounce crumbled goat cheese. Combine 1/2 cup panko, 2 tablespoons each olive oil, grated Parmesan and chopped parsley, 1 grated garlic clove, 1 teaspoon each fresh thyme and grated lemon zest and 1/2 teaspoon kosher salt; sprinkle on the tomatoes. Bake at 450˚ F until golden brown, about 10 minutes.

BAKED STUFFED TOMATOES WITH GOAT CHEESE FONDUE

Steps:

• Preheat oven to 500 degrees. If necessary, slice a very thin layer off bottoms of tomatoes so they will stand upright. Core tomatoes, and carve them out, stopping about about 3/4 inch from bottom and sides. (Do not remove too much, or tomato will collapse when baked.) Season inside of each tomato with salt. In a small bowl, stir together mascarpone and goat cheese.
• To prepare topping, melt butter with oil in a medium skillet over medium-high heat. Add garlic and anchovies, and cook, stirring, 30 seconds. Stir in bread crumbs, and sauté 2 minutes more. Season with pepper.
• Fill each hollow with mascarpone mixture. Top generously with bread crumbs. Transfer tomatoes to a baking sheet, and bake until they are slightly blistered and the tops are golden, about 10 minutes.

GOAT'S CHEESE-STUFFED TOMATOES

Steps:

• Use a small, sharp knife to remove the tops from the cherry tomatoes, and reserve for serving. Using a small teaspoon, remove the seeds from the tomatoes. Trim the bases of the tomatoes so they sit flat.
• Combine the goat's cheese, single cream, toasted pine nuts and chopped basil leaves, then season. Spoon mixture inside each tomato and top with extra small basil leaves. Replace the reserved lids and serve.

GOAT CHEESE STUFFED TOMATOES

Steps:

• Cut tomatoes in half.
• Spoon out the juice and seeds (leave the pulp).
• Stuff each half with goat cheese and make sure there is plenty of cheese on top Sprinkle with the dried herbs.
• Put under the grill for 10 to 15 minutes until the cheese browns.

CHEESE-STUFFED TOMATOES

Steps:

• Scoop out center of each tomato half, leaving a 1/2 inch thick shell.
• Chop scooped out tomato pulp; set aside.
• In a medium bowl, combine breadcrumbs, butter, basil, salt and pepper.
• Stir in cheese and chopped tomato pulp.
• Fill tomato shells with breadcrumb mixture.
• Wrap each stuffed half in foil.
• Place on grill, stuffed side up.
• Cook 10 to 15 minutes or until cheese melts.
• Remove foil; sprinkle with parsley.
• Serve hot and enjoy.

TOMATOES STUFFED WITH GOAT CHEESE

Steps:

• Preheat the oven to 400 degrees.
• To prepare the tomatoes, slice the stem end off and, with a spoon, scoop out all seeds and tomato meat, leaving only the shell. Place the tomatoes upside down on paper towels to drain off any excess liquid.
• Meanwhile, in a mixing bowl, soften the goat cheese with a rubber spatula and add freshly ground pepper to taste. While mixing the cheese, slowly add the eggs, then the basil. In another bowl, mix together the bread crumbs and freshly grated Parmesan cheese.
• Fill the tomatoes with the goat-cheese mixture. Sprinkle a thin layer of the Parmesan mixture on top.
• Place the tomatoes on an oiled cookie sheet. Bake for 12 minutes, then place under the broiler for an additional minute, or until they are nicely browned.

GRILLED TOMATOES STUFFED WITH GOAT CHEESE AND SAGE

Steps:

• Heat oil in medium skillet over medium-high heat. Add 3 tablespoons fresh sage and fry 30 seconds. Using slotted spoon, transfer fried sage to paper towel.
• Combine cheese, onions, shallot, salt, and remaining 1 tablespoon fresh sage in bowl. Season with pepper. Using small sharp knife, remove cone-shaped piece 2 inches wide and 1 inch deep from top of each tomato. Divide cheese mixture among tomatoes; top with fried sage.
• Prepare barbecue (medium-high heat). Place tomatoes on grill rack; cover barbecue with lid. Cook until tomatoes are soft, about 5 minutes.

ROASTED PEPPER & GOAT'S CHEESE STUFFED TOMATOES

Steps:

• Heat oven to 200C/fan 180C/gas 6. Cut the tops off the tomatoes and discard. Scoop out the seeds and discard. Place the tomatoes on a lightly oiled, shallow baking dish.
• Brown all the pine nuts in a dry frying pan or under the grill until golden. Wilt the spinach in a hot pan for a min. Drain thoroughly in a sieve, squeezing out the excess liquid, then roughly chop.
• Combine the spinach, peppers, 25g/1oz toasted nuts and 125g/41⁄2oz crumbled cheese in a bowl, then season to taste. Divide the mixture between the tomato shells. Top each tomato with more crumbled goat's cheese and the rest of the pine nuts, then bake for 20 mins until the filling is hot and the tomato skins are beginning to wrinkle and split. Serve warm.