Goat Cheese-Stuffed Cherry Tomatoes
A visually pleasing as well as delicious little appetizer. Very simple to make and very easy to eat. Perfect for an elegant luncheon or dinner.
Toast your pine nuts before using them. Uncooked, they're just a bit "gummy" and bland. Toasted, they're crunchier and have a deeper, nuttier flavor. Just place them on a baking sheet in a preheated oven at 350 degrees for ten minutes, or until they're a beautiful light golden brown.
This recipe comes to us with permission from Charlie Trotter, from his book, "Charlie Trotter Cooks at Home". Serves four.
To prepare the tomatoes:
Cut a small X in the bottom of each tomato. Blanch the tomatoes in boiling water for 15 seconds and remove immediately.
Peel, then cut ¼ inch off the top of each tomato. Using a melon baler, hollow out the tomatoes.
To prepare the filling:
Combine the goat cheese, sundried tomatoes, pine nuts, chives, and parsley in a small bowl.
Season to taste with salt and pepper.
Spoon some of the goat cheese mixture into each of the tomatoes and place in the refrigerator.
Remove from the refrigerator 15 minutes before serving.