Goat Cheese-Topped Tomatoes

Serves 4

A wonderful first course since creamy goat cheese combines nicely with the tartness of tomatoes.

  • 1/3 cup goat cheese (chèvre)
  • 2 tablespoons fresh-made basil pesto
  • 4 medium tomatoes
  • 2 teaspoons extra-virgin olive oil
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon ground pepper
  • 1 tablespoon minced fresh basil
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Preheat oven to 350°F. Mix together goat cheese and pesto on a small bowl; set aside. Cut about 1/4 inch off top of tomato and discard "cap." Drizzle olive oil on tomato. Season with salt and pepper.

Bake tomatoes on baking sheet for about 45 minutes, or until tender. (They should not cook so long that they begin to fall apart.) Remove from oven and top with goat cheese mixture. Sprinkle with basil and broil for about 2 minutes, or until cheese begins to turn golden and bubble. Serve immediately.

Nutritional Info: 
Per Serving:150 calories (120 from fat), 13g total fat, 6g saturated fat, 20mg cholesterol, 480mg sodium, 3g carbohydrate (1g dietary fiber, 2g sugar), 6g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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