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Stuffed tomatoes with Brique de Chèvre PDF Print E-mail

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Starters Quite easy 4 20 min
  • Cut a thin sliver from the base of each tomato so that they will sit flat. Cut the top off the tomatoes and scoop out the seeds and pulp, taking care to avoid cutting the skin. Discard the seeds, but retain the pulp for the stuffing.
  • In a food processor, mix the breadcrumbs, tomato pulp, almonds, parsley and garlic. Roughly chop then add the Brique de Chèvre, mix for a few seconds and season to taste.
  • Spoon the mixture into the hollowed out tomato skins and replace the tomato tops.
  • Place in a roasting pan or ovenproof dish and drizzle with olive oil. Pour a spoonful or two of water in the base of the dish, and bake at 220° C, Gas Mark 7, 425°F, for 25 - 30 minutes.
  • Serve warm, drizzled with a touch of the caramelised cooking juices.

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4 large beef tomatoes
60g breadcrumbs
60g almonds
2 tbsp parsley
2 cloves garlic, crushed
2 x 150-200g Brique de Chèvre (sliced with rind removed)
salt and pepper
olive oil

 

 

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Replace the parsley with basil or add some ham to the filling. Courgettes can be treated in the same manner - simply steam whole for 10 minutes then cut off the top (lengthwise), hollow out, stuff and cook in the oven for approx 1 hour.