Baked Tomatoes With Goat Cheese Recipes

BAKED STUFFED TOMATOES WITH GOAT CHEESE FONDUE

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.

GOAT CHEESE STUFFED TOMATOES

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.

BAKED TOMATOES WITH GOAT CHEESE

Steps:

• Homemade Seasoned Bread Crumbs (can be made ahead):
• Preheat oven to 350F.
• Add 4 cups cubed Italian bread to a food processor. Add garlic powder, dried basil, dried oregano and dried thyme. Process mixture until you have a crumbly mixture, with some fine pieces but a few larger, pea-sized pieces. Scatter crumbs evenly onto a baking sheet.
• Bake crumbs in a 350F oven for 8-9 minutes, stirring several times while baking. Remove from oven and sprinkle with salt and freshly ground peppers. Stir seasoning in, then allow to cool completely on baking sheet. Use immediately or store in an airtight container.
• For the Baked Tomatoes: Cut the tomatoes in half just above the equator (cutting about the top 1/3 off). Discard top or trim and use for a salad. With the bottoms, cut through the spine and dig out the seeds and membrane with a spoon or your hands. Discard seedy bits. Sprinkle the insides of the tomato shells with salt and freshly ground pepper. Place upside down on a doubled-up piece of paper towel and let stand 5-10 minutes.
• Preheat oven to 350F.
• Prepare the crumb topping by combining the bread crumbs, garlic cloves, chopped parsley and chopped basil. Pour the melted butter overtop and mix until the crumbs are moistened. Set aside.
• Place drained tomatoes right-side up on a parchment-lined baking sheet. Spoon one heaping tablespoon of goat cheese into the centre of each tomato. Grind a bit of pepper on top of the goat cheese. Divide the bread crumb mixture evenly on top of the 4 tomatoes.
• Bake in preheated oven for 20 minutes, or until the topping is golden. Allow to stand a few minutes, before eating warm.

BAKED TOMATOES, PEPPERS, AND GOAT CHEESE WITH CRISPED TOASTS

Steps:

• Preheat broiler.
• Cook shallot and garlic in 3 Tbsp. oil in a 12-inch skillet over medium heat, stirring, until softened, about 2 minutes. Add tomatoes, red peppers, and 1 tsp. each kosher salt and pepper and cook, stirring, until tomatoes are softened and juicy, about 5 minutes.
• Transfer mixture to a 1 1/2-2 qt shallow baking dish and arrange cheese over top and drizzle with remaining 1 Tbsp. olive oil. Broil until cheese is softened and lightly charred, 3-5 minutes.

BAKED TOMATOES WITH GOAT CHEESE

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.

CHERRY TOMATOES FILLED WITH GOAT CHEESE

Steps:

• In a medium-sized bowl, combine the cheese, basil, salt and pepper. Mix with a fork until well blended.
• Cut the top off each cherry tomato. Using a small spoon, carefully scoop out the pulp to make a hollow, yet sturdy, shell. Drain off any juice that may be in the tomato shells.
• Using a small spoon, scoop about 1 teaspoon of the cheese mixture and carefully stuff into a tomato shell. Repeat until tomatoes or cheese mixture is used up. Arrange the filled tomatoes on a platter to serve.

BAKED CHERRY TOMATOES & HERBED GOAT CHEESE

Steps:

• The first thing you want to do is preheat your oven to 325 degrees F
• In the baking dish you will be serving it in add the cherry tomatoes, minced garlic, thyme leaves, salt, pepper, and olive oil. Give them a quick toss so everything is coated
• Put the tomatoes in the oven and let them cook for 30 minutes
• While those are cooking let's spice up that goat cheese. To a small plate add the chopped basil, thyme leaves, and lemon zest. Give it a toss and roll the goat cheese in the mixture to coat evenly and set it aside
• Once the tomatoes have cooked for 30 minutes turn on the broil to high and broil until they just start to pop, about 1-2 minutes
• Take out the tomatoes and put the herbed goat cheese on top
• Serve with crusty bread for a super easy and elegant appetizer that anyone can do! Enjoy!

BAKED GOAT CHEESE PASTA

Steps:

• Preheat the oven to 425°F. Bring a large pot of salted water to a boil.
• Add the tomatoes, garlic, shallot, oregano and red pepper flakes to a 9 x 13 baking dish. Add 2 tablespoons of the olive oil and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Toss to combine. Nestle the goat cheese in the dish among the other ingredients and drizzle with the last tablespoon of olive oil. Bake until the tomatoes have blistered and the goat cheese has melted slightly, 22 to 25 minutes.
• While the tomatoes and goat cheese bake, cook the pasta according to the package instructions. Drain, reserving 1/2 cup of pasta water, and set aside.
• Remove the tomatoes and goat cheese from the oven. Add the pesto and begin tossing everything together, breaking up the goat cheese as you go and adding a little pasta water, until you have a creamy consistency. Add the cooked pasta and toss to coat. Serve hot garnished with the fresh basil.