Sunday, July 10, 2011

Happy Fourth of July!

Red, white and blue, BBQ's and freedom. The fourth of July. I went to a BBQ early in the day and saw some amazing fireworks at night. I wanted to share a gluten free party recipe with you today. This is the second time I have made these Goat Cheese and Basil Stuffed Tomatoes and they were a big hit the first time. I wanted to make something red white and blue for the holiday, and I got 2 out of 3, so I'm happy.


24 Cherry Tomatoes
8 oz of garlic herb goat cheese
3/4 Cup Minced fresh basil
dash salt
dash pepper


mellon baller
sharp knife

Prep a platter with a few paper towels to place your tomatoes on.

1. Cut a small portion of the top (where the stem comes out) of the tomato. This will be the bottom and really helps the finished product stay together. Then cut a larger portion of the other side so you have a place to scoop out the insides through.

2. Use your mellon baller to scoop the guts out. Make sure not to go through to the other side or your filling will fall out. Discard guts.

3. Place all of your tomatoes upside down on your paper toweled platter. Cover with plastic wrap and put in the refrigerator. Let chill for at least an hour before filling.

4. Make your filling. Chop up your basil and mix with room temperature goat cheese with a fork. Add salt and pepper to taste.

5. Fill each tomato with cheese mixture

6. Remove from refrigerator at least 15 min before serving. Enjoy.

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