5 Ingredients or Fewer

Basil and Chevre Baked Tomatoes

July  8, 2010
3 Ratings
  • Serves 4
Author Notes

Years ago we had an appetizer at Hudson's on the Bend here in Austin that was an heirloom tomato stuffed with herbed goat cheese. We recreated it at home and make them often for a side dish with an abundance of our fresh garden tomatoes. —nannydeb

What You'll Need
  • 1 cup fresh basil leaves
  • 1-2 cloves garlic
  • 4 ounces soft chevre cheese
  • 1/2 teaspoon salt
  • 1-2 tablespoons olive oil
  • 4 medium fresh garden tomatoes
  1. Preheat the oven to 350 degrees. Puree the basil, garlic, chevre cheese and salt in a food processor. Add enough olive oil to make a smooth cheese spread consistancy.
  2. Core the tomatoes and scoop out the seeds. If your tomatoes roll around on you, cut a smidge off of the bottom to make them stay put.
  3. Stuff the tomatoes with the basil cheese mixture and place them in a glass baking dish.
  4. Bake the tomatoes for 15-20 minutes or until tomatoes are slightly soft.
  5. Serve on a bed of greens as an appetizer or side dish.

See what other Food52ers are saying.

  • JanetFL
  • sexyLAMBCHOPx

Recipe by: nannydeb

Former restaurant manager (and waitress, bartender, etc). I love food: eating, trying new recipes, shopping for it, talking/emailing about it, etc. My foodie friend and pen pal got me interested in recipe contests and also turned me on to food52 and now I'm obsessed!

2 Reviews

JanetFL June 24, 2013
Very yummy - can't wait to try!
sexyLAMBCHOPx June 24, 2013
This looks delicious. I eat broiled/baked tomatoes year round - even for breakfast. Good luck!