Tomatoes Stuffed With Goat Cheese

Ingredients

• 4 firm, medium tomatoes
• 10 ounces fresh goat cheese
• Freshly ground pepper to taste
• 1 large egg
• 1 egg yolk
• 1 tablespoon chopped fresh basil
• 2 ½ tablespoons bread crumbs
• ¼ cup freshly grated Parmesan cheese

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    285 calories; 19 grams fat; 12 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 8 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 19 grams protein; 130 milligrams cholesterol; 479 milligrams sodium

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

Preparation

1. Preheat the oven to 400 degrees.
2. To prepare the tomatoes, slice the stem end off and, with a spoon, scoop out all seeds and tomato meat, leaving only the shell. Place the tomatoes upside down on paper towels to drain off any excess liquid.
3. Meanwhile, in a mixing bowl, soften the goat cheese with a rubber spatula and add freshly ground pepper to taste. While mixing the cheese, slowly add the eggs, then the basil. In another bowl, mix together the bread crumbs and freshly grated Parmesan cheese.
4. Fill the tomatoes with the goat-cheese mixture. Sprinkle a thin layer of the Parmesan mixture on top.
5. Place the tomatoes on an oiled cookie sheet. Bake for 12 minutes, then place under the broiler for an additional minute, or until they are nicely browned.

20 minutes