Goat Cheese Stuffed Tomatoes
Tools You'll Need
- Measuring Cups
- Measuring Spoons
- Paring Knife
- Cutting Board
- Melon Baller
- Mixing Bowl
- Piping Bag (if available)
- 1 pint cherry tomatoes
- 1 tablespoon fresh chives, chopped
- 2 tablespoons basil, freshly chopped
- 1 clove garlic, finely chopped
- 2 tablespoons olive oil, divided
- ½ lb fresh goat cheese
- Fresh ground pepper to taste
- Extra chopped chives for garnish
Rinse the tomatoes and then slice a thin piece off the top of each tomato.
Scoop out tomato
Using the melon baller or a ¼ teaspoon measuring spoon, carefully scoop out the insides of each tomato.
Cut bottom of tomatoes
Cut a very thin sliver off the round bottom of each tomato to help them stand up straight.
Drain excess liquid
Turn tomatoes upside down on a paper towel to drain out any excess liquid.
Combine goat cheese mixture
While tomatoes are draining, in a medium-sized mixing bowl, combine the goat cheese with the chives, basil, pepper, garlic, and 1 tablespoon of the olive oil.
Add goat cheese to tomatoes
Carefully spoon the goat cheese filling into the tomatoes. Don't worry if it overflows a little bit.
Arrange on a platter, drizzle with olive oil, and garnish with a sprinkle of chives.