Baked Stuffed Tomatoes With Goat Cheese Fondue Recipe

Name: Baked Stuffed Tomatoes With Goat Cheese Fondue
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 to 3 large firm tomatoes, or 4 to 6 small firm ones; Kosher salt; 3 tablespoons mascarpone; 3 tablespoons goat cheese, at room temperature; 1 tablespoon unsalted butter; 1 tablespoon extra virgin olive oil; 2 garlic cloves, finely chopped; 2 anchovies, finely chopped; 1/4 cup panko or other coarse bread crumbs; Freshly ground black pepper, to taste

Servings: persons

2 to 3 large firm tomatoes, or 4 to 6 small firm ones
Kosher salt
3 tablespoons mascarpone
3 tablespoons goat cheese, at room temperature
1 tablespoon unsalted butter
1 tablespoon extra virgin olive oil
2 garlic cloves, finely chopped
2 anchovies, finely chopped
1/4 cup panko or other coarse bread crumbs
Freshly ground black pepper, to taste

1
Preheat oven to 500 degrees.
2
If necessary, slice a very thin layer off bottoms of tomatoes so they will stand upright.
3
Core tomatoes, and carve them out, stopping about about 3/4 inch from bottom and sides.
4
(Do not remove too much, or tomato will collapse when baked.)
5
Season inside of each tomato with salt.
6
In a small bowl, stir together mascarpone and goat cheese.
7
To prepare topping, melt butter with oil in a medium skillet over medium-high heat.
8
Add garlic and anchovies, and cook, stirring, 30 seconds.
9
Stir in bread crumbs, and saute 2 minutes more.
10
Season with pepper.
11
Fill each hollow with mascarpone mixture.
12
Top generously with bread crumbs.
13
Transfer tomatoes to a baking sheet, and bake until they are slightly blistered and the tops are golden, about 10 minutes.

209

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 to 3 large firm tomatoes, or 4 to 6 small firm ones, Kosher salt, 3 tablespoons mascarpone, 3 tablespoons goat cheese, at room temperature, and more.

Yes, Baked Stuffed Tomatoes With Goat Cheese Fondue 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.

Baked Stuffed Tomatoes With Goat Cheese Fondue

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