Goat Cheese Stuffed Tomatoes
This summertime Whipped Goat Cheese Stuffed Tomatoes recipe is perfect to throw together last minute for a healthy, refreshing crowd pleasing appetizer!
Servings 12 servings
- 1/2 tsp extra virgin olive oil
- 1/2 cup panko breadcrumbs
- 12 campari tomatoes
- 8 oz goat cheese at room temperature
- 2 Tbsp honey
- 2 Tbsp chopped green onion
- 1 Tbsp chopped fresh basil or parsley plus extra to garnish
In a medium size skillet, heat olive oil, then add panko breadcrumbs to the skillet and toast until golden, about 1-2 minutes; set aside.
To prepare the compari tomatoes, cut a thin slice off the top of each tomato, and run a knife along the inside of the tomato in a circular motion to release the inside, then scoop out to remove the core. Once the tomato is hallowed out, set aside and repeat for the remaining tomatoes. I like to keep the inside that's been scooped out to make pasta sauce or other tomato sauces.
To prepare the whipped goat cheese, combine the goat cheese, honey, green onions and basil and whip it well.
Spoon about 1 tablespoon of the whipped goat cheese into each tomato. top with the toasted panko and garnish with extra basil.
If preparing in advance, add the toasted breadcrumbs immediately before serving.
Serving: 2g | Calories: 186kcal | Carbohydrates: 19g | Protein: 9.7g | Fat: 9g | Saturated Fat: 5.6g | Cholesterol: 17.4mg | Sodium: 193.6mg | Fiber: 3.2g | Sugar: 12.4g