Stuffed roasted tomatoes with goats' cheese and mini mozzarella
You will need
6 beef tomatoes
2 tbsp of crushed walnuts
180g goats' cheese, without the rind and crumbled
150g Galbani mini mozzarella
6 thick slices of white bread
2 tbsp freshly chopped basil
salt and pepper to taste
Preheat the oven to 190?C/375?F/Gas Mark 5. With the help of a sharp knife cut a thin slice from the bottom of each tomato and discard.
Cut the top of each tomato and reserve, then using a teaspoon, carefully scoop out the seeds and most of the pulp and discard keeping the tomato shells whole.
In a bowl, mix together the mozzarella, walnuts, goat?s cheese and basil. Season with salt and pepper and spoon into the tomato shells, making sure there are 3 mini mozzarellas per tomato.
With the help of an 8cm round pastry cutter, stamp out 6 rounds from the bread slices and toast on both sides.
Once ready, place the bread in a single layer in a lightly oiled ovenproof dish.
Place the tomatoes on top of each toasted piece of bread and cook in the middle of the oven for about 15-20 minutes until the cheese mixture looks melted and golden.
Serve immediately with a little drizzle of extra virgin olive oil on top.
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