Tomatoes Stuffed with Goat Cheese
A quick and easy appetizer or party snack. It is low-carb and diabetic-friendly as well.
A quick and easy appetizer or party snack. It is low-carb and diabetic-friendly as well.
- Carbohydrate 2.3385507526125 g
- Cholesterol 9.32004700075 mg
- Fat 4.413832589425 g
- Fiber 0.343875012993813 g
- Protein 2.5963669634875 g
- Saturated Fat 2.3759982664875 g
- Serving Size 1 1 Serving (43g)
- Sodium 81.410326155125 mg
- Sugar 1.99467573961869 g
- Trans Fat 0.248991855812501 g
- Calories 58 calories
Step-by-step
- Wash and stem the tomatoes if needed.
- Mix cheese, mayo, herbs, and garlic until smooth and soft.
- For a short cut buy goat cheese with garlic and herbs mixed in.
- With a thin paring knife cut down into each tomato and remove the seeded portions, forming a small well.
- Place the cheese mixture in a piping bag with a star tip and gently fill each tomato with a dollop of herbed cheese.
- Keep going until the cheese and/or tomatoes are used up.
- Any remaining portions are considered the cook's share and are fair game for snacking.
- Arrange on lettuce leaves or other garnish.
Goat cheese does the structural heavy lifting in this preparation. Tangy chèvre contains a high percentage of milk solids that firm up reliably when chilled. Scaling this recipe up for a larger gathering requires simple math rather than adjustments to technique. Doubling the batch means using a full pound of small tomatoes and six ounces of cheese, keeping the ratio of mayonnaise constant to maintain a soft piping consistency. Working in reverse to scale down poses no risk to the texture. Halving the ingredients yields just four servings, which requires exactly half a clove of garlic to prevent the raw allium flavor from overpowering the tang of the cheese. Paring knives must be sharp to core small fruits cleanly without crushing the flesh. Using a star tip creates clean ridges in the filling, though a snipped plastic bag works adequately if piping equipment is unavailable. Fresh tomatoes provide crisp bite and high water content, which contrasts sharply with sun-dried or preserved alternatives. Dehydrated or oil-packed tomatoes offer concentrated umami and a chewy texture, demanding a looser filling because preserved fruits lack internal moisture. Fresh plum or cherry varieties require immediate serving to prevent the cavity from weeping liquid onto the platter. Storing stuffed produce for more than two hours leads to sogginess as salt draws water out of the fruit walls. Room temperature service highlights the aromatic compounds in the garlic and dried herbs.
