GOAT CHEESE STUFFED TOMATOES
A recipe recommended by the goat cheese guy at my local farmers market. May also be cooked on the grill.
Provided by TIA9370
Categories Side Dish Vegetables Tomatoes
Time 20m
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 210 calories, Carbohydrate 10.4 g, Cholesterol 22.4 mg, Fat 15.8 g, Fiber 2.4 g, Protein 8.2 g, SaturatedFat 6.9 g, Sodium 291.8 mg, Sugar 5.8 g
BAKED TOMATOES WITH GOAT CHEESE
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 4 servings
Number Of Ingredients 0
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
Hollowed out and stuffed with a runny mix of goat cheese and mascarpone, firm but ripe tomatoes make excellent vessels for a melting fondue.
Provided by Melissa Clark
Categories quick, appetizer
Time 20m
Yield 2 to 3 servings
Number Of Ingredients 10
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.
Nutrition Facts : @context http, Calories 216, UnsaturatedFat 8 grams, Carbohydrate 12 grams, Fat 17 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 8 grams, Sodium 352 milligrams, Sugar 4 grams, TransFat 0 grams
GOAT'S CHEESE-STUFFED TOMATOES
Delicious, bite-size canapés
Provided by Good Food team
Categories Buffet, Side dish, Snack, Starter
Time 15m
Yield Makes 20-24
Number Of Ingredients 6
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.
Nutrition Facts : Calories 98 calories, Fat 8 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Protein 4 grams protein, Sodium 0.31 milligram of sodium
BAKED CHICKEN STUFFED WITH SUN-DRIED TOMATO PESTO, GOAT CHEESE,
This recipe is great for all phases of the South Beach diet. But it's so yummy you can eat it even if you're not counting carbs!
Provided by Food Fetish
Categories Chicken Breast
Time 1h
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350°F
- Trim all visible fat and tendons from chicken breasts. Pound chicken until 1/4 inch thick.
- Put pesto, goat cheese, and chopped basil in food processor and buzz a few times until mixture is combined but not completely blended.
- Spread 1/6 of pesto/basil/goat cheese mixture on each chicken breast. Roll up chicken, starting with smallest end, tucking in loose pieces (you can secure with tootpicks if necessary).
- Put parmesan cheese in flat dish, and roll each rolled up chicken breast in the cheese, patting on so you get as much cheese sticking on as you can.
- Spray glass casserole dish with nonstick spray and arrange chicken so pieces are not touching. Bake 30-40 minutes, or until chicken is slightly browned and firm, but not hard to the touch.
- Serve hot and enjoy!
Nutrition Facts : Calories 407.5, Fat 25.5, SaturatedFat 11.9, Cholesterol 126.2, Sodium 428.9, Carbohydrate 1.3, Fiber 0.1, Sugar 0.8, Protein 41.3
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