Recipe of Ultimate Goat Cheese Stuffed Roasted Tomatoes

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Before you jump to Goat Cheese Stuffed Roasted Tomatoes recipe, you may want to read this short interesting healthy tips about Choosing The Right Foods Will Help You Stay Fit And Also Healthy.

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We hope you got benefit from reading it, now let’s go back to goat cheese stuffed roasted tomatoes recipe. You can cook goat cheese stuffed roasted tomatoes using 8 ingredients and 3 steps. Here is how you do it.

The ingredients needed to cook Goat Cheese Stuffed Roasted Tomatoes:

  1. Use 4 of large Tomatoes.
  2. Provide 2 of Minced Garlic Cloves.
  3. Get 1 lb of Goat Cheese.
  4. Take 2 tbsp of Chopped Basil.
  5. You need 1 of large Egg.
  6. Prepare 1/4 cup of Olive Oil.
  7. You need 1 tsp of Salt.
  8. Provide 1 tsp of Ground Black Pepper.

Steps to make Goat Cheese Stuffed Roasted Tomatoes:

  1. Preheat the oven to 425?. Slice off the top 1/2 inch of each tomato and reserve the tops. Scoop out the tomato cores and seeds. Cut a very thin sliver off of the bottom of each tomato to help them stand up straight. Arrange the tomatoes in a 9-by-13-inch glass or ceramic baking dish..
  2. In a bowl, combine the goat cheese with the egg, garlic, basil, salt, pepper and 2 tablespoons of the olive oil. Spoon the goat cheese mixture into the tomatoes, mounding the filling 1/2 inch above the rim. Cover with the tomato tops and drizzle with the remaining 2 tablespoons of olive oil..
  3. Bake the tomatoes for 35 minutes, until tender and browned in spots and the cheese is hot. Let sit for 15 minutes. Serve warm or at room temperature..
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Mix the goats' cheese with the chopped basil and season, to taste, with salt and freshly ground black pepper. Spoon the mixture into the middle of the flattened chicken. To serve, place the roasted tomatoes onto a serving plate, top with the stuffed chicken and garnish with chives. Fresh, juicy tomatoes, vibrant green spinach, and a creamy goat cheese polenta! But also making this morning happy is the fact that the memory of these roasted tricolor tomatoes and sautéed garlic spinach on a creamy pillow of goat cheese polenta is still very fresh, very vivid, very much burned.

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