Name: Tomatoes stuffed with goat's cheese (vegetarian)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1
Ingredients: 4 large vine-ripened tomatoes; 4 thick slices baguette; 80ml olive oil; 250g soft goat's cheese; 1 garlic clove, crushed; 80.00 ml mixed fresh herbs, chopped (such as flat-leaf parsley, thyme, chervil and rosemary); 40.00 gm white wine or red wine vinegar; 1000.00 ml mixed baby salad leaves (mesclun); 80.00 ml black olive tapenade

Tomatoes stuffed with goat's cheese (vegetarian)

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Prep Time:
10 minutes

Cook Time:
20 minutes

Total Time:
30 minutes

Ingredients:

4 large vine-ripened tomatoes
4 thick slices baguette
80ml olive oil
250g soft goat's cheese
1 garlic clove, crushed
80.00 ml mixed fresh herbs, chopped (such as flat-leaf parsley, thyme, chervil and rosemary)
40.00 gm white wine or red wine vinegar
1000.00 ml mixed baby salad leaves (mesclun)
80.00 ml black olive tapenade

Instructions:

Prepare the tomatoes by slicing off the tops and carefully scooping out the pulp and seeds, setting aside the tops. Allow the hollowed tomatoes to drain upside down on a paper towel for 10 minutes.
Preheat the oven to 190°C. Arrange baguette slices on a baking tray and lightly brush with extra oil. Bake for 5 minutes or until golden brown.
Combine the goat's cheese, garlic, herbs, and season generously. Fill the tomatoes with the cheese mixture and top with the reserved tomato lids. Arrange on a baking tray, drizzle with half of the olive oil, and bake for 15 minutes until the tomatoes start to soften.
Whisk together the remaining olive oil and vinegar, season with salt and pepper, and toss the salad leaves in the dressing. Spread tapenade on the baguette, place 2 slices on each plate, top with stuffed tomatoes, and serve with salad.

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