HOME      KATE'S GLOBAL KITCHEN       SEARCH      COOKBOOK PROFILES    I LOVE DESSERTS      GLOBAL DESTINATIONS     SHOPPING     CONTACT


 

Cookbook

 

Goat Cheese Stuffed Tomatoes

 

Savor the flavor of warmed goat cheese in this simple salad, adapted from Charlie Trotter's Vegetables (Ten Speed Press, Berkeley, $50.00).

 

8 oz. goat's milk chevre
4 tablespoons purple basil, sliced into a chiffonade
Salt and pepper
12 miniature red tomatoes, peeled and hollowed
8 miniature green tomatoes, peeled and hollowed
3-4 tablespoons water
4 teaspoons olive oil
1/4 cup caper berries
4 teaspoons pine nuts, toasted till golden

 

Preheat oven to 375 degrees F.

Place 6 oz. Of goat cheese in a small bowl, fold in 2 teaspoons of the purple basil, and season to taste with salt and pepper.

Place the tomatoes on a sheet pan, and season with salt and pepper. Fill the tomatoes with the goat cheese blend, and bake at 375 degrees F. for 10-12 minutes.

Blend the remaining goat cheese with water and salt and pepper to taste. In the center of each of four plates, place 3 red and two green tomatoes. Drizzle with olive oil, and garnish with caper berries, toasted pine nuts and the remaining purple basil.

Recipe Copyright © 1998 Charlie Trotter's Vegetables. All Rights Reserved.

 

The Wheys of the World

 


Cookbook Profile Archive

 
 
Kitchen Gypsy

 

This page created November 1998


 


cat toys Catnip Toys
 

Kitchen & Home
Markdowns

 
.