Stuffed Tomatoes


30 ripe cherry tomatoes
4-1/2 ounces (about 1/2 cup) goat cheese
3 teaspoons bread crumbs
3 tablespoons olive oil
2 teaspoons red wine vinegar
salt and pepper, to taste
6 ounces baby arugula leaves


Preheat oven to 350 degrees F. Remove the stems and cores from cherry tomatoes. Spoon goat cheese into hollows, then stand the tomatoes upright in a baking dish. Sprinkle tops with bread crumbs and drizzle half the olive oil over the top. Bake about 15 minutes. In a salad bowl whisk remaining olive oil with vinegar and spices. Toss with arugula.


Makes 6 servings.


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