Tomatoes stuffed with goats cheese (vegetarian)

The ingredient of Tomatoes stuffed with goats cheese (vegetarian)

1. 4 large vine-ripened tomatoes
2. 4 thick slices baguette
3. 1/3 cup (80ml) olive oil, plus extra to brush
4. 250g soft goats cheese
5. 1 garlic clove, crushed
6. 4 tablespoons mixed fresh herbs, chopped (such as flat-leaf parsley, thyme, chervil and rosemary)
7. 2 tablespoons white wine or red wine vinegar
8. 4 cups mixed baby salad leaves (mesclun)
9. 4 tablespoons black olive tapenade

The instruction how to make Tomatoes stuffed with goats cheese (vegetarian)

1. Slice tops off tomatoes and set aside. Scoop out pulp and seeds and discard. Leave tomatoes to drain upside down on paper towel for 10 minutes.
2. Preheat the oven to 190u00b0C. Place the baguette slices on a baking tray, and brush with a little of the extra oil. Bake for 5 minutes or until golden.
3. Mix together the goats cheese, garlic and herbs and season well. Stuff the tomatoes with the cheese mixture, then sit the reserved tomato lids on top. Place on a baking tray, drizzle with half the olive oil and bake for 15 minutes, until the tomatoes are just starting to collapse.
4. Meanwhile, whisk the remaining olive oil with the vinegar, then season with salt and pepper and toss the mixed salad leaves in the dressing. Spread the baguette with tapenade and place 2 slices on each plate. Top with the stuffed tomatoes and serve with salad.

Nutritions of Tomatoes stuffed with goats cheese (vegetarian)

fatContent: 914.175 calories
saturatedFatContent: 75 grams fat
carbohydrateContent: 25 grams saturated fat
sugarContent: 25 grams carbohydrates
fibreContent: 10 grams sugar
proteinContent:
cholesterolContent: 32 grams protein
sodiumContent: 58 milligrams cholesterol