These stuffed tomatoes are a sophisticated take on a classic starter, combining the bright acidity of ripe tomatoes with the rich, creamy texture of a souffled goat cheese filling. The mixture is lightened with beaten egg whites, creating a delicate mousse that puffs up beautifully in the oven. Finished with fresh herbs, a tangy lemon-garlic vinaigrette, and a drizzle of basil oil, this dish offers a perfect balance of flavors. It is ideal for summer entertaining, brunches, or as an elegant first course. Serve immediately on chilled plates with a bed of mixed greens for the best presentation and temperature contrast.
Tomatoes Stuffed with Souffléed Goat Cheese & Herbs
Description
These stuffed tomatoes are a sophisticated take on a classic starter, combining the bright acidity of ripe tomatoes with the rich, creamy texture of a souffled goat cheese filling. The mixture is lightened with beaten egg whites, creating a delicate mousse that puffs up beautifully in the oven. Finished with fresh herbs, a tangy lemon-garlic vinaigrette, and a drizzle of basil oil, this dish offers a perfect balance of flavors. It is ideal for summer entertaining, brunches, or as an elegant first course. Serve immediately on chilled plates with a bed of mixed greens for the best presentation and temperature contrast.Ingredients
Directions
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Preheat the oven to 400 degrees F (200 degrees C).
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Slice the tops off the tomatoes and scoop out the seeds and pulp, creating hollow shells.
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Sprinkle the insides of the tomato shells with salt and invert them on paper towels to drain while you prepare the filling.
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In a small saucepan, melt the butter over medium heat.
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Add the minced shallots and garlic, and sauté until soft but not browned, about 2 minutes.
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Add the flour and continue cooking for 2 to 3 minutes, stirring continuously to cook the raw flour taste.
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Whisk in the half-and-half and the sherry, cooking for 3 minutes longer and whisking continuously until the mixture is smooth and slightly thickened.
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Transfer the mixture to a bowl and let it cool slightly.
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Whisk in the goat cheese, egg yolks, chives, savory (or tarragon), salt, and white pepper until well combined.
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In a separate clean bowl, beat the egg whites until they hold stiff peaks.
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Stir about 1/4 of the beaten egg whites into the cheese mixture to lighten it.
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Carefully fold in the remaining egg whites using a gentle folding motion to maintain airiness.
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Spoon the soufflé mixture into the drained tomato shells, mounding it slightly above the rim.
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Place the stuffed tomatoes in a lightly oiled baking dish, arranging them so their sides are touching to support the filling.
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Bake for 20 to 25 minutes, or until the tops are lightly puffed and golden brown.
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Arrange the mixed greens on chilled serving plates.
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Serve the hot tomatoes immediately on top of the greens.
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Drizzle with the Lemon-Garlic Vinaigrette and finish with a sprinkling of white pepper and basil oil.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 27.0kcal
- % Daily Value *
- Total Fat 0.3g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 7.5mg1%
- Total Carbohydrate 5.8g2%
- Dietary Fiber 1.8g8%
- Sugars 3.9g
- Protein 1.4g3%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
