Try Something Deliciously Different: Baked Tomatoes Stuffed With Goat Cheese Fondue

This simple recipe is perfect for the summer, combining fresh goat cheese and mascarpone in a fondue melt with ripe, juicy tomatoes. Just imagine sitting out in the sunshine having a cookout with all your friends and family, this will be the perfect dish to bring! It is different, impressive and easy to make, so give it a try and enjoy!



What You Need

3 large, firm tomatoes
3 tbsp. mascarpone
3 tbsp. goat cheese at room temperature
Kosher salt
1 tbsp. virgin olive oil
1 tbsp. unsalted butter
2 anchovies, chopped finely
2 garlic cloves, chopped finely
Ground black pepper
1/4 cup panko or other bread crumbs

What To Do

Firstly, preheat the oven to 500 F.

Now slice a thin layer off the bottoms of tomatoes so they will easily stand upright and then remove the insides of the tomatoes, carving them out to up to about 3/4 inch from bottom and sides. Be careful not to take out too much of the insides so that the tomato will stay upright when cooked.

Now, using the salt, season each tomato. After this, mix the goat cheese and mascarpone together in a small bowl.

It is now time to prepare the topping. Firstly, melt the butter with the oil over medium high heat. Add the anchovies, garlic and cook for 30 seconds while stirring. Now stir in the bread crumbs and cook for 2 minutes. Season with pepper.

Fill the tomatoes with the mascarpone mixture and top them off with bread crumbs. Now place the tomatoes on a baking sheet and bake them for about 10 minutes or until golden.

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