Stuffed roasted tomatoes with goats' cheese and mini mozzarella
Ingredients
- 6 Beef tomatoes
- 2tbsp Walnuts crushed
- 180g Goat's cheese rind removed and crumbled
- 150g Galbani mini mozzarella
- 6 Thick slices of white bread
- 2tbsp Fresh basil chopped
- Salt and pepper
Method
- 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.
