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GRILLED CHÈVRE-STUFFED TOMATOES
Serves four
6
Medium Roma Tomatoes
2
Large Portobello Mushrooms
8 oz.
Chèvre (goat) Cheese
4 oz.
Olive Oil
Tabasco Vinaigrette - Recipe below
to taste
Fresh Cracked Black Pepper
Fresh Basil, for garnish
Directions
Cut tomatoes lengthwise in half. Gently scoop out seed pockets, reserving halves. Using a slightly damp cloth, brush portobellos to clean off debris.
Divide goat cheese into 12 equal portions.
Place tomatoes and mushrooms in a bowl. Add olive oil and fresh cracked pepper. Toss to coat.
Grill mushroom until slightly softened, about 5 minutes per side. Move mushrooms off to the side away from direct heat. Place tomatoes on grill, skin side up. Grilled tomatoes until they begin to char and shrink slightly.
Turn over to the skin side. Add goat cheese to the inside of tomatoes.
Grill an additional 3 to 5 minutes. Carefully remove tomatoes and mushrooms to a platter.
Assemble
Slice portobellos into thin strips. Divide equally to about four plates. Place 3 stuffed tomato halves on top of mushrooms. Top with about 2 Tbl. of vinaigrette per plate. Garnish with fresh basil and walnuts.
2-3 Tbs.
Red Wine Vinegar
3/4 tsp.
Tabasco Sauce
6 Tbs.
Grape Seed Oil
1/2 tsp.
Minced Basil
3/4 tsp. Honey
1/4 tsp.
Kosher Salt
Directions
Combine vinegar, Tabasco, oil, basil, honey and kosher salt.
Whisk until smooth.
Can be made ahead.
Cover and refrigerate. Let stand at room temperature 10-15 minutes before using.
RECIPES
Brussels Sprouts 101 (Video)
with Pistachio Pesto (Video)
Bananas Piper
