This easy recipe for Baked Goat Cheese + Chive Stuffed Tomatoes is one of my favorite ways to enjoy in-season, ripe heirloom tomatoes. The combination of flavors and textures is absolute perfection!
- 4 medium, fairly rounded tomatoes
- Salt and pepper, to taste
- 4 ounces goat cheese, softened to room temperature
- 1 tablespoon finely chopped fresh chives, plus more for garnish
- 3 tablespoons extra virgin olive oil
- 1 cup panko bread crumbs
- Preheat the oven to 400 degrees. If the tomatoes are wobbly, slice a tiny piece of flesh off of the bottoms to make them stand up straight.
- Cut out around the top of each tomato and scoop out a small amount of flesh. Liberally season the cavities with salt and pepper. place in a baking dish and set aside. In a small bowl, mix together the goat cheese, chives and a little bit of salt and pepper. Go easy on the salt, as the goat cheese is already salty. It’s more important to season the tomato. Divide the mixture into 4 and stuff into the cavity of each tomato. Bake for about 10-15 minutes, until the tomatoes are starting to wilt and the filling is heated through.
- While the tomatoes bake, heat olive oil in a saute pan over medium high heat, then add the panko and stir. Continuously toss the breadcrumbs around in the pan until they turn golden brown and crisp. Top each tomato with a generous spoonful of the panko, sprinkle with more chopped chives and serve.