Broiled Tomatoes Stuffed with Goat Cheese and Pesto -

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Broiled Tomatoes Stuffed with Goat Cheese and Pesto

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By Louise Harvey

Posted July 23rd, 2007

FabulousFoods.com Recommends: Vegetables, by The Culinary Institute of America, (2007, Lebhar-Friedman Books)

Servings:	4
Author Notes:	These tomatoes make a spectacular side dish, or serve them on a bed of angel hair pasta with pesto sauce for a wonderful vegetarian entree.
Ingredients:	4 medium sized, ripe fresh tomatoes 6 tablespoons goat cheese 4 teaspoons pesto sauce (see recipe links below) 2 teaspoons olive oil salt and pepper to taste
Instructions:	Preheat broiler. Cut off the top of each tomato and hollow out the inner core and seeds, leaving a thick shell. Place on a baking sheet and drizzle with olive oil and sprinkle with salt & pepper. Place in oven for about 4-5 minutes or until warm and soft. Remove from the oven. Fill each tomato with 1/4 of the goat cheese then drizzle each with 1/4 of the pesto sauce. Place under hot broiler for 2-3 minutes, until cheese is bubbly. Remove from oven and serve at once.