GOAT CHEESE STUFFED TOMATOES
A recipe recommended by the goat cheese guy at my local farmers market. May also be cooked on the grill.
Provided by TIA9370
Categories Side Dish Vegetables Tomatoes
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven broiler.
- Slice the tops off of the tomatoes and hollow out by removing the seeds.
- In a bowl, mix the goat cheese and chopped red peppers together. Spoon an equal amount of the cheese mixture into each hollowed out tomato. Place stuffed tomatoes upright in a baking dish. Top each tomato evenly with the bread crumbs and torn basil. Drizzle with olive oil and season with salt and pepper.
- Place under broiler for 5 to 10 minutes until bread crumbs are lightly browned.
Nutrition Facts : Calories 210 calories, Carbohydrate 10.4 g, Cholesterol 22.4 mg, Fat 15.8 g, Fiber 2.4 g, Protein 8.2 g, SaturatedFat 6.9 g, Sodium 291.8 mg, Sugar 5.8 g
GRILLED STUFFED TOMATOES
What a wonderful change of pace from the regular sides when we are grilling! These taste soooo good! This is from Down Home With The Neelys.
Provided by Scoutie
Categories Vegetable
Time 20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the grill to medium heat.
- Cut the tomatoes and core them, removing all the seeds and juice.
- In a medium bowl add the onions, basil, and goat cheese. Mix and season with salt and freshly ground black pepper. Add cooked orzo and combine. Stuff the tomatoes with the mixture. Drizzle olive oil over the tomatoes. Top the tomatoes with the Parmesan.
- Place the tomatoes directly on the grill with the cover closed and cook for 10 minutes. The juices will begin to run. Remove from grill and place on platter.
GRILLED STUFFED TOMATOES
Provided by Patrick and Gina Neely : Food Network
Categories appetizer
Time 20m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Preheat the grill to medium heat.
- Cut the tomatoes and core them, removing all the seeds and juice.
- In a medium bowl add the onions, basil, and goat cheese. Mix and season with salt and freshly ground black pepper. Add cooked orzo and combine. Stuff the tomatoes with the mixture. Drizzle olive oil over the tomatoes. Top the tomatoes with the Parmesan.
- Place the tomatoes directly on the grill with the cover closed and cook for 10 minutes. The juices will begin to run. Remove from grill and place on platter.
GRILLED TOMATOES STUFFED WITH GOAT CHEESE AND SAGE
Categories Onion Tomato Appetizer Side Low Carb Vegetarian Goat Cheese Summer Grill/Barbecue Sage Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Heat oil in medium skillet over medium-high heat. Add 3 tablespoons fresh sage and fry 30 seconds. Using slotted spoon, transfer fried sage to paper towel.
- Combine cheese, onions, shallot, salt, and remaining 1 tablespoon fresh sage in bowl. Season with pepper. Using small sharp knife, remove cone-shaped piece 2 inches wide and 1 inch deep from top of each tomato. Divide cheese mixture among tomatoes; top with fried sage.
- Prepare barbecue (medium-high heat). Place tomatoes on grill rack; cover barbecue with lid. Cook until tomatoes are soft, about 5 minutes.
BAKED TOMATOES WITH GOAT CHEESE
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Slice off the tops of 4 large beefsteak tomatoes; scoop out the seeds and some of the flesh. Drizzle with olive oil; season with salt and pepper. Fill each tomato with 1 ounce crumbled goat cheese. Combine 1/2 cup panko, 2 tablespoons each olive oil, grated Parmesan and chopped parsley, 1 grated garlic clove, 1 teaspoon each fresh thyme and grated lemon zest and 1/2 teaspoon kosher salt; sprinkle on the tomatoes. Bake at 450˚ F until golden brown, about 10 minutes.
GRILLED VEGETABLE AND GOAT CHEESE NAPOLEONS
Vegetarian or not, your guests will savor this meatless entree at your next summer soiree. -Joan Meyer, New York, New York
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 4 servings.
Number Of Ingredients 16
Steps:
- Brush tomatoes with 2 teaspoons oil; sprinkle with oregano, basil and 1/4 teaspoon salt and pepper. Transfer to an ungreased 15x10x1-in. baking pan. Bake at 350° for 20-25 minutes or until tender., Brush zucchini and yellow squash with 2 tablespoons oil; sprinkle with 1/4 teaspoon salt. Place vegetables in a grill wok or basket. Grill, uncovered, over medium heat for 8-12 minutes or until tender, stirring occasionally., Remove and discard stems and gills from mushrooms. Brush mushrooms and eggplant with 1 tablespoon oil; sprinkle with remaining salt. Grill mushrooms, covered, over medium heat for 12-15 minutes or until tender. Grill eggplant, covered, over medium heat for 4-5 minutes on each side or until tender., In a small bowl, combine the goat cheese, parsley, 1/2 teaspoon garlic and remaining pepper., Place mushrooms on a greased baking sheet; spread each with 2 teaspoons cheese mixture. Layer with zucchini, squash, 2 teaspoons cheese mixture, eggplant and remaining cheese mixture. Top with mozzarella cheese and tomato. Bake at 350° for 8-10 minutes or until cheese is melted., In a large skillet, saute remaining garlic in remaining oil for 1 minute. Add spinach; cook for 4-5 minutes or until wilted. Divide among four plates; top each with a mushroom stack. Drizzle with vinaigrette.
Nutrition Facts : Calories 377 calories, Fat 27g fat (9g saturated fat), Cholesterol 47mg cholesterol, Sodium 833mg sodium, Carbohydrate 20g carbohydrate (9g sugars, Fiber 6g fiber), Protein 16g protein.
TOMATOES STUFFED WITH GOAT CHEESE
Provided by Linda Wells
Categories appetizer, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees.
- To prepare the tomatoes, slice the stem end off and, with a spoon, scoop out all seeds and tomato meat, leaving only the shell. Place the tomatoes upside down on paper towels to drain off any excess liquid.
- Meanwhile, in a mixing bowl, soften the goat cheese with a rubber spatula and add freshly ground pepper to taste. While mixing the cheese, slowly add the eggs, then the basil. In another bowl, mix together the bread crumbs and freshly grated Parmesan cheese.
- Fill the tomatoes with the goat-cheese mixture. Sprinkle a thin layer of the Parmesan mixture on top.
- Place the tomatoes on an oiled cookie sheet. Bake for 12 minutes, then place under the broiler for an additional minute, or until they are nicely browned.
Nutrition Facts : @context http, Calories 284, UnsaturatedFat 6 grams, Carbohydrate 9 grams, Fat 19 grams, Fiber 2 grams, Protein 19 grams, SaturatedFat 12 grams, Sodium 479 milligrams, Sugar 4 grams, TransFat 0 grams
GRILLED TOMATOES
Wow the crowd with our recipe for Grilled Tomatoes. Top Grilled Tomatoes with Parmesan and balsamic before they hit the grill for an unbeatable taste!
Provided by My Food and Family
Categories Holiday & Special Occasion Recipes
Time 25m
Yield 4 servings
Number Of Ingredients 3
Steps:
- Heat grill to medium heat.
- Place tomatoes, cut sides up, in disposable foil pan. Drizzle with dressing; sprinkle with cheese.
- Place pan on grill grate; cover grill with lid.
- Grill 15 min. or until tomatoes are softened and cheese is lightly browned.
Nutrition Facts : Calories 90, Fat 5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g
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- In a medium size skillet, heat olive oil, then add panko breadcrumbs to the skillet and toast until golden, about 1-2 minutes; set aside.
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