Stuffed cherry tomatoes
This recipe is good for all those garden fresh tomatoes in the summer. Also you may also substitute larger tomatoes in the recipe, instructions follow
1 pint ripe cherry tomatoes
1-6 oz PKG goat cheese
1/2- PKG dry ranch dressing mix
Couple tsps milk as necessary
Recipe
Rinse and dry tomatoes. With sharp knife cut into top of tomato around stem area to make a round slightly deep cut out area. Place on baking sheet lined with parchment paper. Preheat oven to 375 degrees. Mix goat cheese with dressing mix adding milk if necessary to loosen. Carefully spoon mixture into each tomato. Place in oven and bake for about 10- 15 minutes until cheeses mixture is warm and tomatoes are softened. Allow to cool slightly. If you would like to use regular sized tomatoes you should either remove any stem areas the cut them in and remove some of the seeds and pulp, it's not necessary to remove all of it and then about four tomatoes should do, or scoop out some of the sem area like the cherry tomatoes and then stuff. Same temperature oven but bake like up to 20 minutes or so.
1 pint ripe cherry tomatoes
1-6 oz PKG goat cheese
1/2- PKG dry ranch dressing mix
Couple tsps milk as necessary
Recipe
Rinse and dry tomatoes. With sharp knife cut into top of tomato around stem area to make a round slightly deep cut out area. Place on baking sheet lined with parchment paper. Preheat oven to 375 degrees. Mix goat cheese with dressing mix adding milk if necessary to loosen. Carefully spoon mixture into each tomato. Place in oven and bake for about 10- 15 minutes until cheeses mixture is warm and tomatoes are softened. Allow to cool slightly. If you would like to use regular sized tomatoes you should either remove any stem areas the cut them in and remove some of the seeds and pulp, it's not necessary to remove all of it and then about four tomatoes should do, or scoop out some of the sem area like the cherry tomatoes and then stuff. Same temperature oven but bake like up to 20 minutes or so.
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