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INGREDIENTS

2 large tomatoes

1/2 cup croutons

1/4 cup crumbled goat cheese

1/4 cup sliced pitted kalamata olives

2 tablespoons vinaigrette or Italian salad dressing

2 tablespoons chopped fresh thyme or basil

 

DIRECTIONS

Preheat oven grill

Cut tomatoes in half crosswise. Use your finger to push out and discard seeds; use a paring knife to cut out the pulp, leaving 2 shells.

Chop pulp, and transfer to a medium bowl. Place hollowed tomatoes, cut sides down, on a paper towel; drain 5 minutes.

Add croutons, goat cheese, olives, dressing, and thyme or basil to pulp; mix well.

Mound mixture into hollowed tomatoes.

Place tomatoes on a baking sheet and grill 4-5 inches from heat until hot and cheese melts (about 5 minutes).

Serve immediately.

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