Recipe: Goat Cheese Stuffed Tomatoes

Cookbook

Goat Cheese Stuffed Tomatoes

Savor the flavor of warmed goat cheese in this simple salad, adapted from Charlie Trotter's Vegetables (Ten Speed Press, Berkeley, $50.00).

8 oz. goat's milk chevre
4 tablespoons purple basil, sliced into a chiffonade
Salt and pepper
12 miniature red tomatoes, peeled and hollowed
8 miniature green tomatoes, peeled and hollowed
3-4 tablespoons water
4 teaspoons olive oil
1/4 cup caper berries
4 teaspoons pine nuts, toasted till golden

Preheat oven to 375 degrees F.

Place 6 oz. Of goat cheese in a small bowl, fold in 2 teaspoons of the purple basil, and season to taste with salt and pepper.

Place the tomatoes on a sheet pan, and season with salt and pepper. Fill the tomatoes with the goat cheese blend, and bake at 375 degrees F. for 10-12 minutes.

Blend the remaining goat cheese with water and salt and pepper to taste. In the center of each of four plates, place 3 red and two green tomatoes. Drizzle with olive oil, and garnish with caper berries, toasted pine nuts and the remaining purple basil.