Chive and Goat Cheese Stuffed Tomatoes
Whether as a morning dish served with fresh eggs, or on a bed of greens for a light lunch, this is a delicious way of incorporating fresh veggies with the creamy flavor of goat cheese and chives.
Equipment
- 2 Ramekin Dishes a muffin tin works well too
- Skillet
- Kitchen knife
- Mixing bowl
Ingredients
- 1 tbsp Olive Oil
- 1 clove Garlic
- 1/2 cup Sliced Mushrooms
- 1 cup Chopped Kale Spinach works well also
- 1 tsp Balsamic Vinegar
- 2 large Fresh Tomatoes
- 3 oz Goat Cheese depends on preference and amount of veggies used
- 1/4 juice of a Lemon
- 1/4 cup Chopped Chives
Instructions
- Preheat oven to 400 degrees.
- Wash tomatoes, and using knife, cut a hole in the top and hollow out with a spoon, reserving inside. Place each tomato in a ramekin or muffin tin (to hold upright) and drizzle lightly with olive oil and a pinch of salt. Place in the oven while preparing the filling.
- In heated skillet, add garlic and mushrooms, sautéing slightly, before adding reserved insides of tomatoes (chopped if needed), balsamic, half of the chives, and kale. Combine ingredients, salt and pepper to taste, and place a lid over skillet until kale wilts down and the liquid is mostly gone.
- In a small mixing bowl, combine goat cheese, lemon, and remaining chives.
- Remove tomatoes from oven, spoon in vegetables, layering with goat cheese mixture, saving about 1/4 of the cheese mixture to top at the end, and place back in the oven to bake about 20 minutes, checking occasionally.
- When tomatoes are cooked through and starting to get a pronounced 'skin' on the outside, remove from oven and top with remaining cheese mixture. To serve-while baking the stuffed tomatoes, using the skillet, steam additional chives to serve alongside the tomato. As a vegetarian entrée, this dish would be great served over a bed of quinoa!