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Tomatoes stuffed with Goat Cheese, Nuts and Garlic
Tomates farcies au Chèvre et aux Noix

Serves: 4 : 4

Directions
Preheat oven at 450º F. Trim the stems of the tomatoes and cut off the top third of each. Scoop out all the pulp, discarding the seeds. Chop the flesh to make a pulp and set aside. Place the tomato shells hole-down to drain while preparing the filling. In a bowl, thoroughly mix the walnut, breadcrumbs, garlic and cheese. Add the herbs, the egg and tomato pulp; stir to mix well. Season to taste. Fill the tomato shells with the mixture and set in a shallow baking pan. Bake for 6-8 minutes, so that filling is cooked but tomatoes don?t collapse. Serve immediately.

Recipe Contributed By
JDV

Recipe Category: Vegetables


Ingredients
4 large tomatoes
1/2 cup chopped walnuts
1/2 cup breadcrumbs
2 cloves garlic, crushed
2 oz goat cheese
1 Tbsp chopped fresh parsley
1 egg, beaten
Salt and pepper







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