Recipe: Asparagus Stuffed Tomato With Goat Cheese Gratin
- 4 tomatoes, peeled by dipping in hot boiling water and chilling
- 16 asparagus spears, peeled and blanched
- 4 good size disks of goat cheese
With a long sharp boning knife, make incisions in tomato and skewer four pieces of asparagus through each tomato. Make four incisions that go through each end of the asparagus to another. Marinate with basil oil, salt, pepper, and fresh chopped basil leaves. Top with the goat cheese and place in baking dish. Put in oven at 375 degrees for 15 minutes or until cheese is melted and tomato is warm inside. Place on a round crouton of toast with simple salad greens and serve with black olive tapenade or puree and basil oil.