Tomatoes Stuffed With Goat Cheese
Published December 30, 1989
- Total Time
- 20 minutes
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Ingredients
4 firm, medium tomatoes
10 ounces fresh goat cheese
Freshly ground pepper to taste
1 large egg
1 egg yolk
1 tablespoon chopped fresh basil
2 ½ tablespoons bread crumbs
¼ cup freshly grated Parmesan cheese
Nutritional analysis per serving (4 servings)
9 grams carbs; 122 milligrams cholesterol; 293 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 13 grams saturated fat; 20 grams fat; 2 grams fiber; 492 milligrams sodium; 20 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 400 degrees.
- Step 2
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.
- Step 3
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.
- Step 4
Fill the tomatoes with the goat-cheese mixture. Sprinkle a thin layer of the Parmesan mixture on top.
- Step 5
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.
Private Notes