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Tomatoes stuffed with goat's cheese (vegetarian)

Name: Tomatoes stuffed with goat's cheese (vegetarian)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Ingredients: 4 large vine-ripened tomatoes; 4 thick slices baguette; 1/3 cup (80ml) olive oil, plus extra to brush; 250g soft goat's cheese; 1 garlic clove, crushed; 4 tablespoons mixed fresh herbs, chopped (such as flat-leaf parsley, thyme, chervil and rosemary); 2 tablespoons white wine or red wine vinegar; 4 cups mixed baby salad leaves (mesclun); 4 tablespoons black olive tapenade

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10m

20m

Tomatoes stuffed with goat's cheese (vegetarian)

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Perfect as a starter or a light lunch, these tomatoes stuffed with goat's cheese are a crowd pleaser.

4 large vine-ripened tomatoes
4 thick slices baguette
1/3 cup (80ml) olive oil, plus extra to brush
250g soft goat's cheese
1 garlic clove, crushed
4 tablespoons mixed fresh herbs, chopped (such as flat-leaf parsley, thyme, chervil and rosemary)
2 tablespoons white wine or red wine vinegar
4 cups mixed baby salad leaves (mesclun)
4 tablespoons black olive tapenade

Method

1.

Slice tops off tomatoes and set aside. Scoop out pulp and seeds and discard. Leave tomatoes to drain upside down on paper towel for 10 minutes.
2.

Preheat the oven to 190°C. Place the baguette slices on a baking tray, and brush with a little of the extra oil. Bake for 5 minutes or until golden.
3.

Mix together the goat's cheese, garlic and herbs and season well. Stuff the tomatoes with the cheese mixture, then sit the reserved tomato lids on top. Place on a baking tray, drizzle with half the olive oil and bake for 15 minutes, until the tomatoes are just starting to collapse.
4.

Meanwhile, whisk the remaining olive oil with the vinegar, then season with salt and pepper and toss the mixed salad leaves in the dressing. Spread the baguette with tapenade and place 2 slices on each plate. Top with the stuffed tomatoes and serve with salad.