| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
French |
Dujour11 |
6 |
Servings |
INGREDIENTS
| 6 |
|
Ripe tomatoes |
| 2 |
c |
Goat's cheese |
| 1/4 |
c |
Heavy cream |
| 1/4 |
c |
Basil leaves, washed and |
|
|
chopped |
| 1 |
|
Chives, chopped |
|
|
Salt and pepper |
| 1/4 |
c |
Olive oil |
INSTRUCTIONS
Cut 1/4-inch of stem end of tomato and scoop out seeds. In a small
bowl, mix together goat cheese and cream and fold in herbs. Sprinkle
inside tomato with salt. Place a spoonful of cheese mixture in each
tomato. Replace top of tomato. Place in a shallow baking pan. Drizzle
with olive oil and roast in a 350 degree F oven for 12 to 15 minutes.
Serve with thick slices of crusty French bread. CHEF DU JOUR ANNIE
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