Sunday night dinner tends to be one of my favorite. I like to go big and do something particularly tasty to finish off my weekend. This Sunday was no different. The roomie and I decided to kick off dinner with some stuffed tomatoes (it’s basically a salad, right?). Roomie made them and they came out beautifully. There was a wonderful layer of melty, creamy cheese at the bottom, and a crunchy top layer.
Goat Cheese Stuffed Tomatoes
½ c bread crumbs
4 oz. goat cheese
1 tsp lemon juice
¼ c chopped spinach
2 cloves garlic, minced
Pre-heat the oven to 425°.
Cut the stem-area out of the top of the tomato and hollow out the seeds. Place in a medium baking pan.
Combine and thoroughly mix the bread crumbs, 2 oz of goat cheese, the lemon juice, spinach, and garlic.
Slice the remaining goat cheese into 4 even chunks; place one into the bottom of each tomato. Press the bread crumb mixture into the tomatoes. Sprinkle balsamic vinegar over top of all of the tomatoes.
Bake for 20 to 25 minutes.