No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Stuffed Tomatoes

Tomatoes stuffed with goat cheese bring a bit of the Mediterranean to your backyard picnic.

  • servings: 6

advertisement

advertisement

Ingredients

  • 2 pounds large cherry tomatoes (about 24)
  • 1 1/2 teaspoons extra-virgin olive oil
  • 4 ounces fresh goat cheese
  • 1 teaspoon chopped fresh marjoram or oregano
  • Coarse salt and ground pepper

Cook's Note

To store, cover and refrigerate, up to 1 day; bring to room temperature before serving.

Directions

  1. Step 1

    Heat broiler. Place tomatoes, stem side up, on a rimmed baking sheet and brush with oil. Broil just until skins blister, 1 minute. In a small bowl, lightly mash goat cheese and stir in marjoram. Season with salt and pepper. With a paring knife, cut a small opening in the top of each tomato; stuff with 1 teaspoon goat-cheese mixture.

Source
Everyday Food, July/August 2010

advertisement

advertisement