Stuffed Tomatoes
with Goat Cheese

Serves 6

Preparation: 20 minutes
Cooking: none

15 oz Montchevre Goat Cheese
12 tomatoes
2 shallots
1 clove of garlic chives chervil
4 tbs extra virgin olive oil
1 teaspoon balsamic vinegar
1 teaspoon berries salt and pepper

Wash and clean tomatoes, then slice a "lid" off each tomato and set lids aside.

Remove all pulp from the tomato bottoms being careful not to puncture the tomato itself. Lightly salt the insides and then flip them over to let drain.

Next peel and finely chop garlic and shallots. In a clean bowl mix together with herbs, goat cheese, olive oil, vinegar and berries.

Season with salt and pepper, then fill each tomato with stuffing, replace lids and serve.

All content ©Montchevré-Betin, Inc., 2001-2008. All rights reserved.