Level: Easy
Preparation: 30 min
Ingredients
- 18 cherry tomatoes
- 2 (4 oz) logs Vermont Chèvre Plain
- 1 tbsp olive oil
- 1 tsp honey
- 1/4 red pepper, cut into small cubes
- 1/2 cup minced fresh basil
- salt, pepper
Directions
Wash the tomatoes. Cut off the tops and save. Core and seed tomatoes and salt the insides. Turn the tomatoes cut side down and let dry for 20 minutes.
In a bowl, mix together Vermont Chèvre Plain, olive oil, honey, red pepper, basil and a pinch of salt and pepper.
Dry the inside of the tomatoes with a paper towel and fill with the goat cheese mixture. Place the saved tomato tops on the cheese mixture.
Refrigerate for 2 hours before serving.
Chef’s Suggestion
You may replace the goat cheese mixture with Creamy Goat Cheese Roasted Red Pepper.
