Goat cheese is something that is appearing more and more in starter recipes and if you are looking for the best starter recipe ideas for a dinner party, then perhaps the following Goat Cheese Stuffed Tomatoes recipe will appeal to you.
This recipe is great for both vegetarians and meat eaters and makes enough to serve six people. If you don’t want to use goat cheese, you can make it with mascarpone cheese.
There are quite a few different ingredients here, perhaps more than you expected to see, but rest assured, the final dish is really tasty, very well balanced, and the perfect introduction to your main course, whatever type of main course it is. . planning to serve.
What you will need:
- 6 tomatoes
- 2 medium eggs
- 1 1/2 tablespoons all-purpose (plain) flour
- 2 tablespoons unsalted butter
- 2 oz (70 g) goat cheese
- 2 minced garlic cloves
- 1 tablespoon dry sherry
- Small bag of salad leaves
- 1 tablespoon chopped fresh tarragon
- 1 1/2 tablespoons chopped shallots
- 3 tablespoons chopped chives
- Basil oil, as needed
- 1/5 oz (45 g) light cream (single)
- 1.5 tablespoons dressing
- Salt and white pepper, to taste
How to do it:
Preheat oven to 400 degrees F/200 degrees C. Cut off the tops of the tomatoes and scoop out the pulp and seeds.
Sprinkle a little salt and then drain them upside down on kitchen paper. Melt the butter in a skillet, then sauté the garlic and shallots until soft, but do not brown.
Add the flour and continue cooking the mixture for a couple of minutes, stirring all the time.
Add the sherry and cream and continue stirring and cooking for a few more minutes. Pour this mixture into a bowl and let it cool for five minutes. Beat together the egg yolks, goat cheese, and seasonings.
Beat the egg whites in a clean bowl until stiff peaks form, then add a quarter of the egg white mixture to the cheese mixture. Fold in the rest of the egg whites.
Pour the egg white mixture into the tomato rinds and place the stuffed tomatoes in a greased baking dish.
Bake them for about 20 minutes or until the top is golden brown and puffed up. Serve the stuffed tomato recipe hot on the salad leaves, garnish with the basil oil, the vinaigrette and a little pepper.