Wash the tomatoes. Cut off the tops and save. Core and seed
tomatoes and salt the insides. Turn the tomatoes cut side
down and let dry for 20 minutes.
In a bowl, mix together Vermont Chèvre Classic, olive
oil, honey, red pepper, basil and a pinch of salt and pepper.
Dry the inside of the tomatoes with a paper towel and fill
with the goat cheese mixture. Place the saved tomato tops
on the cheese mixture.
Refrigerate for 2 hours before serving.
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- 18 cherry tomatoes
- 2 (4 oz) logs Vermont Chèvre "Classic"
- 1 tbsp olive oil
- 1 tsp honey
- 1/4 red pepper, cut into small cubes
- 1/2 cup minced fresh basil
- salt, pepper |
