Stuffed roasted tomatoes with goats’ cheese and mini mozzarella

This refreshing veggie dish makes a great starter or BBQ accompaniment and, in our opinion, it's best enjoyed al fresco!

Stuffed tomato


  • Beef tomatoes 6
  • Walnuts 2 tbsp, crushed
  • Goat's cheese 180g, rind removed and crumbled
  • Galbani mini mozzarella 150g
  • Thick slices of white bread 6
  • Fresh basil 2 tbsp, chopped
  • Salt and pepper


  • Step 1

    Preheat the oven to 190?C/375?F/Gas Mark 5. With the help of a sharp knife cut a thin slice from the bottom of each tomato and discard.

  • Step 2

    Cut the top of each tomato and reserve, then using a teaspoon, carefully scoop out the seeds and most of the pulp and discard keeping the tomato shells whole.

  • Step 3

    In a bowl, mix together the mozzarella, walnuts, goat?s cheese and basil. Season with salt and pepper and spoon into the tomato shells, making sure there are 3 mini mozzarellas per tomato.

  • Step 4

    With the help of an 8cm round pastry cutter, stamp out 6 rounds from the bread slices and toast on both sides.

  • Step 5

    Once ready, place the bread in a single layer in a lightly oiled ovenproof dish.

  • Step 6

    Place the tomatoes on top of each toasted piece of bread and cook in the middle of the oven for about 15-20 minutes until the cheese mixture looks melted and golden.

  • Step 7

    Serve immediately with a little drizzle of extra virgin olive oil on top.