Baked Stuffed Tomatoes With Goat Cheese – a delicious recipe with tomatoes, goat cheese, fresh basil, breadcrumbs, T, olive oil. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Cut a small slice on each end of tomato so they sit flat. Do NOT core tomato. Slice tomato in half horizontally. Use a knife to cut around the tomato and then remove all pulp to a bowl, ending up with a tomato shell 1/2 thick. Drain on paper towels upside down. Oil baking pan. Remove from tomato bowl all of tomato pieces without seeds and juice. Discard seeds and juice. Chop up tomato pieces. Put in bowl, add basil and goat cheese. Saute garlic and anchovies in butter and oil for 30 seconds. Add panko and stir for 2 min. so they get toasty. Add half of this mixture to tomato mixture and season w/ salt and pepper. Put mixture into tomato shells. When rest of panko mixture is cool stir the cheese into it and then top tomatoes with panko mixture. Bake at 375 for 20 min.
826
kcal
Calories
76
g
Fat
13
g
Carbs
26
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 lg. ripe tomatoes, 1/2 cup goat cheese crumbled, 2 T. fresh basil, chopped, 1/2 cup panko breadcrumbs, and more.
Yes, Baked Stuffed Tomatoes With Goat Cheese falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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