Are these not the cutest little tomatoes you have ever seen?
I am in New Jersey this week visiting my in laws because my nephew is turning 1! New Jersey, land of the blueberries, peaches, Snooki and the gang, and of course, Jersey tomatoes.
As such, I found it fitting we share a tomato recipe this week! A super simple but impressive looking tomato recipe! Because you know I am all about faking the fancy, the components of this can totally be done ahead of time and then right before you serve just pipe the herbed goat cheese and you are all set!
I was super behind on herb planting this year, but normally by now, I have an abundance of herbs that desperately need to be harvested and used – so this herbed goat cheese is a favorite of mine! With a mix of parsley, chive and basil, it’s super flavorful and you can totally add in any extra herbs you have on hand that you need to use up.
For this recipe, I used campari tomatoes. You can also use what are called “cocktail tomatoes.” They are larger than a cherry tomato but more round than a roma tomato – just the right size for a few bites of a delicious snack!
I also highly recommend making extra of the herbed goat cheese. You can spread it on crackers, use it as a dip for veggies or smother it on grilled chicken. It’s one of my favorite summer spreads!
Have I convinced you that you need to make this now? Ok, great. I am going to go back to snuggling my little nephew in these last days before he turns one and I will catch you with some of my favorite summer side dishes next week!
Herbed Goat Cheese Stuffed Tomatoes
- 1 pound campari or "cocktail" tomatoes
- 5 ounces chevre goat cheese
- 1-2 tablespoons extra virgin olive oil
- 1/4 cup chopped parsley
- 1/4 cup chopped basil
- 2 tablespoons chopped chives
- 1-2 tablespoons olive oil
Using a paring knife, carefully remove the tomato stem (use a similar motion that you would to hull a strawberry) and then using a small utensil or clean fingers, scoop out seeds so that there is a well in the tomato for filling. Repeat this for all tomatoes and then set aside to plate or serving platter.
In a small food processor or using a hand mixer, whip goat cheese for about 15 seconds. Slowly drizzle in the olive oil starting with one tablespoon and adding more as needed until the goat cheese gets smooth and creamy.
Stir in fresh herbs until well combined and then transfer cheese mixture to a piping bag or plastic storage bag. Pipe cheese mixture (using a piping bag or plastic storage bag with the tip cut off) into each tomato. Refrigerate until ready to serve. Herbed goat cheese can be made up to one day in advance and stored in an airtight container until ready to assemble and serve.