Some women go through shoe phases --- strappy sandals one summer, high heels the next. I go through vegetable phases. For the longest time, I would only buy Roma tomatoes. Then, we only bought the large salad tomatoes because the Roma tomatoes arrived in our stores yellow-green and stone-hard. We even flirted with cherry tomatoes but found them too small and annoying to cook with on a regular basis.
But, now, I have found the one. The one tomato that I shall love and cherish and hold to . . . that is, until a better tomato comes along --- like the ruby delicacies we found in Montepulciano. These little beauties are Campari tomatoes. They fit perfectly in the palm of my hand and are so cute that I could pinch their little cheeks. That cuteness along with a thin skin and sweet flesh had me instantly hooked.
Stuffed with goat cheese, green onions, and basil, they turn into an appetizer worthy of a dinner party or you can place them on some salad greens and, presto, salad for two!
Not convinced yet? Well, I hate to go all Rachael Ray on you, but you can make these in way less than 30 minutes and they don't involve any EVOO.
Goat Cheese Stuffed Tomatoes
Time: 10 minutes (if even that long)
Serves: 4 people (as appetizer), 2 people (for a green salad)
4 Campari tomatoes (or other small tomatoes)
1 1/2 ounces Chevre goat cheese
1 green onion, thinly sliced
10 basil leaves, sliced
1. Slice stem-end off tomatoes. Hollow out interior and reserve tomato flesh.
2. Mix goat cheese, tomato flesh (but not seeds), green onion, and basil in a small bowl until goat cheese becomes soft and creamy. Season with salt and pepper.
3. Stuff goat cheese mixture into tomatoes until slightly mounded.