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Baked stuffed tomatoes
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Prep Time:
25 minutes
Cook Time:
20 minutes
Total Time:
45 minutes
Elevate your appetizer game with gourmet stuffed tomatoes featuring quail eggs.
Ingredients:
  • 12 small (80-90g each) vine-ripened tomatoes, tops cut off and reserved
  • 180g soft goat's cheese
  • 80.00 gm (1/3 cup) creme fraiche
  • 1 extra-large egg
  • 40.00 ml chopped basil leaves
  • 12 quail eggs*
  • Watercress or wild rocket dressed with vinaigrette, to serve
Instructions:
  • Use a teaspoon to scoop out tomato seeds and core. Allow tomatoes to drain upside down on a paper towel for 2 minutes.
  • Preheat your oven to 170°C. Combine cheese, creme fraiche, and a hen egg, then blend in fresh basil, and season with salt and pepper for a flavorful mixture.
  • Spoon a generous heaped tablespoon of the mixture into each tomato. Arrange the tomatoes snugly in a baking dish. Crack a quail egg onto the top of each tomato. Bake for 15-20 minutes until the quail eggs are just set. Place the tomato tops on a tray in the oven for the final 5 minutes. To serve, plate 2 tomatoes per person, top with the lids, and serve with a side salad.

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