Baked Stuffed Tomatoes With Goat Cheese Fondue

5.0(236)

Hollowed out and stuffed with a runny mix of goat cheese and mascarpone, firm but ripe tomatoes make excellent vessels for a melting fondue.

by Melissa Clark

Quick, Appetizer

Servings

(2–3)

Total time

20 min

Calories / serving

216 kcal

Ingredients (10)

serves

Instructions (3 steps)

01Preheat oven to 500 degrees. If necessary, slice a very thin layer off bottoms of tomatoes so they will stand upright. Core tomatoes, and carve them out, stopping about about 3/4 inch from bottom and sides. (Do not remove too much, or tomato will collapse when baked.) Season inside of each tomato with salt. In a small bowl, stir together mascarpone and goat cheese.
02To prepare topping, melt butter with oil in a medium skillet over medium-high heat. Add garlic and anchovies, and cook, stirring, 30 seconds. Stir in bread crumbs, and sauté 2 minutes more. Season with pepper.

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Rich recipe — supports nutrition-aware planning.