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Stuffed Tomatoes Provençal
by Kathy Gunst |
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4 medium Ripe Tomatoes |
3 Tbps Tapenade or olive puree* |
2 oz
Ile de France ® Chevre
en Salade (crumbled goat
cheese), chilled |
2 Tbsp Olive oil |
1 medium Onion, finely chopped |
2 Cloves garlic, finely chopped |
1/4 cup Fresh parsley, finely chopped |
1/4 cup Fresh thyme or basil, or a combination, finely chopped |
1/4 cup Fresh bread crumbs |
Fresh thyme or basil leaves for garnish |
Salt and freshly ground black pepper |
*Tapenade, or olive puree, is available at specialty food shops and most supermarkets |
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Directions:
- Stem the tomatoes
and cut them in half widthwise. Using a small
melon scooper or small sharp knife, remove
most of the pulp from the tomato, leaving
the tomato skin or shell intact. Chop the
tomato pulp finely and reserve. Place the
tomato “shells” on a baking sheet
or a shallow roasting pan. Using a spoon
or pastry brush, spread 1/8 tsp of the tapenade
into the bottom of each tomato and set aside.
Divide half the goat
cheese and crumble on top of the tapenade.
- Add half the oil to a medium skillet and cook over moderate heat. Add the onion and garlic and cook, stirring for 5 minutes. Add the reserved tomato pulp, half the parsley and thyme and cook another 3 minutes. Remove from the heat, add the remaining herbs, and season to taste with salt and pepper.
- Divide the stuffing among the eight tomato shells and top each with some breadcrumbs and the remaining goat
cheese. (The tomatoes can be made several hours ahead of time up to this point.)
- Preheat the oven to 400 degrees. Drizzle the top of each tomato with a little bit of the remaining tablespoon of oil and sprinkle with salt and pepper. Bake for 15 to 20 minutes or until hot. Serve hot or at room temperature with a garnish of fresh herbs.
- Serves 4 to 8.
By Kathy Gunst |
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autumn
08 Dec 2008, 11:35
mmmmmm
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