Baked Stuffed Tomatoes With Goat Cheese Fondue

Hollowed out and stuffed with a runny mix of goat cheese and mascarpone, firm but ripe tomatoes make excellent vessels for a melting fondue.

Ingredients

• 2 to 3 large firm tomatoes, or 4 to 6 small firm ones
• Kosher salt
• 3 tablespoons mascarpone
• 3 tablespoons goat cheese, at room temperature
• 1 tablespoon unsalted butter
• 1 tablespoon extra virgin olive oil
• 2 garlic cloves, finely chopped
• 2 anchovies, finely chopped
• ¼ cup panko or other coarse bread crumbs
• Freshly ground black pepper, to taste

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    298 calories; 24 grams fat; 11 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 1 gram polyunsaturated fat; 13 grams carbohydrates; 2 grams dietary fiber; 5 grams sugars; 7 grams protein; 50 milligrams cholesterol; 475 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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2 to 3 servings

Preparation

1. Preheat oven to 500 degrees. If necessary, slice a very thin layer off bottoms of tomatoes so they will stand upright. Core tomatoes, and carve them out, stopping about about 3/4 inch from bottom and sides. (Do not remove too much, or tomato will collapse when baked.) Season inside of each tomato with salt. In a small bowl, stir together mascarpone and goat cheese.
2. To prepare topping, melt butter with oil in a medium skillet over medium-high heat. Add garlic and anchovies, and cook, stirring, 30 seconds. Stir in bread crumbs, and sauté 2 minutes more. Season with pepper.
3. Fill each hollow with mascarpone mixture. Top generously with bread crumbs. Transfer tomatoes to a baking sheet, and bake until they are slightly blistered and the tops are golden, about 10 minutes.

20 minutes