There are a few items you can almost always find in my refrigerator. Goat cheese is one item and fresh pesto from Cardiff Seaside Market. I love goat cheese. The ways it can used are endless for me and fresh pesto can revive any dish and give it that special kick. I make these stuffed tomato’s as a side dish or appetizer. The color brings the plate alive and they are always a smash hit. Enjoy!
- 12 medium hot house tomato’s
- 1/4 cup fresh pesto
- 1/2 cup goat cheese
- 1/4 cup fresh parm cheese
Cut tops off tomato’s, core with melon ball spoon. Mix goat cheese, pesto and half of the parm cheese. Stuff into tomato’s and top with remaining parm cheese. I use a small muffin pan to hold the tomato’s. Cook at 350` 10 minutes. These cook quick, so keep an eye on them and broil if desired. Let stand to cool slightly before servings.