Now here is an appetizer that could make me break my vow to eat only local….in the wintertime, you just cannot get local tomatoes in our cold northern climes, but if you carefully tend your herb garden indoors, maybe you can prolong your summer basil in a pot near the kitchen window. If you simply MUST have these for your next pre-summer party (and I must, I know!), take the plunge and get thee to a grocery for some Campari tomatoes. Of course, they are even better on a steamy August day.
Goat Cheese Stuffed Tomatoes
Time: 10 minutes (if even that long)
Serves: 4 people (as appetizer), 2 people (for a green salad)
4 Campari tomatoes (or other small tomatoes)
1 1/2 ounces Chevre goat cheese
1 green onion, thinly sliced
10 basil leaves, sliced
1. Slice stem-end off tomatoes. Hollow out interior and reserve tomato flesh.
2. Mix goat cheese, tomato flesh (but not seeds), green onion, and basil in a small bowl until goat cheese becomes soft and creamy. Season with salt and pepper.
3. Stuff goat cheese mixture into tomatoes until slightly mounded.
Thanks to http://www.theroadforks.com for the luscious idea and photo!