Tomatoes Stuffed with Goat’s Cheese

Ingredients:

8 medium size tomatoes
150 gr [5 oz] fresh goat’s cheese (fresh or semi-fresh)
1 cup breadcrumbs
1 egg / 8 leaves of fresh basil (replace it with parsley if you can’t find basil)
2 tablespoons + a few drops of olive oil
salt & pepper.

Procedure:

Cut a round “hat” on top of each tomato and seed it. Chop the basil leaves (or parsley). Preheat oven at 200°C / 400°F. In a salad bowl put the goat’s cheese and crush it roughly with a fork; mix it with the breadcrumbs, egg, basil (or parsley), the tomato seeds, the 2 tablespoons olive oil and pepper, until well blended. Taste and adjust seasoning if needed (verify salt at this moment, don’t add any before). Display the empty tomatoes in an oven plate ; pour a drop of olive oil and a bit of salt in the bottom of each. Stuff them with the cheese preparation and put their “hat” back on top. Bake in oven for 20 minutes. Serve right away with a lettuce.

Hint : You can make this stuffing with zucchinis as well ; in this case, you will need to add a bit of milk in your stuffing to make it softer (the tomato seeds were doing that !).