• 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


  • 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.