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Goat cheese Stuffed Tomatoes

How many recipes can you think about that can be served cooked or raw and still be as good one way or the other!

The Tomatoes:
If you want to serve this as hors d'euvres, just use cherry tomatoes, and if you want to make it into an appetizer, use medium size tomatoes. Red or yellow, it does not matter that much, just use tomatoes that are ripe but firm.

The Filling:
150 g goat cheese
150 ml sundried tomatoes in olive oil
100 g pine nuts
1 garlic clove
Sea salt and cracked black pepper

Empty your tomatoes using a spoon, so you can fill them up with your stuffing.
Drain your sundried tomatoes, and reserve the oil for another use as it is very tasty.
Chop your garlic in the food processor, then add goat cheese and sundried tomatoes and do not over chop - leave some sundried tomato pieces.
Remove from the food processor and add your pine nuts, a touch of salt and pepper.
Spoon your filling into your tomatoes and place them on a tray ready to be served if you want to eat them cold, or place them on a baking tray and cook them at 350F until they start softening. PLease do not over cook, the idea is just to warm up the cheese filling.
If your intention is to serve warm goat cheese cherry tomatoes as hors d'euvre, you may want to place them on mini croutons for easy transport with your fingers.

This recipe should not take you more than 10 minutes to put together. Remember, you don't want to waste valuable time that you could have spent with your guests.


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