Baked Stuffed Tomatoes With Goat Cheese Fondue

  1. Preheat oven to 500 degrees.
  2. If necessary, slice a very thin layer off bottoms of tomatoes so they will stand upright.
  3. Core tomatoes, and carve them out, stopping about about 3/4 inch from bottom and sides.
  4. (Do not remove too much, or tomato will collapse when baked.)
  5. Season inside of each tomato with salt.
  6. In a small bowl, stir together mascarpone and goat cheese.
  7. To prepare topping, melt butter with oil in a medium skillet over medium-high heat.
  8. Add garlic and anchovies, and cook, stirring, 30 seconds.
  9. Stir in bread crumbs, and saute 2 minutes more.
  10. Season with pepper.
  11. Fill each hollow with mascarpone mixture.
  12. Top generously with bread crumbs.
  13. Transfer tomatoes to a baking sheet, and bake until they are slightly blistered and the tops are golden, about 10 minutes.

tomatoes, kosher salt, mascarpone, goat cheese, unsalted butter, extra virgin olive oil, garlic, anchovies, bread crumbs, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/11292 (may not work)

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