Goat's cheese-stuffed tomatoes
Delicious, bite-size canapés
Difficulty and servings
Makes 20-24
Preparation and cooking times
Ready in around 15 minutes
- Use a small, sharp knife to remove the tops from the cherry tomatoes, and reserve for serving. Using a small teaspoon, remove the seeds from the tomatoes. Trim the bases of the tomatoes so they sit flat.
- Combine the goat's cheese, single cream, toasted pine nuts and chopped basil leaves, then season. Spoon mixture inside each tomato and top with extra small basil leaves. Replace the reserved lids and serve.
Nutrition per canapé
98 kcalories, protein 4g, carbohydrate 2g, fat 8 g, saturated fat 4g, fibre 0g, sugar 2g, salt 0.31 g
Recipe from Good Food magazine, September 2006.
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http://www.bbcgoodfood.com/recipes/2880/
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Ingredients
- 250g pack vine-ripened cherry tomatoes
- 200g soft goat's cheese
- 3 tbsp single cream
- 3 tbsp toasted pine nuts
- 4 tbsp finely chopped basil leaves
- 20-24 small basil leaves
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Difficulty and servings
Makes 20-24
Preparation and cooking times
Ready in around 15 minutes
Ingredients
- 250g pack vine-ripened cherry tomatoes
- 200g soft goat's cheese
- 3 tbsp single cream
- 3 tbsp toasted pine nuts
- 4 tbsp finely chopped basil leaves
- 20-24 small basil leaves
Nutrition per canapé
98 kcalories, protein 4g, carbohydrate 2g, fat 8 g, saturated fat 4g, fibre 0g, sugar 2g, salt 0.31 g
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29 September 2008
Gena commented on this recipe
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