GINO D’ACAMPO'S STUFFED ROASTED TOMATOES

DELICIOUS: Stuffed roasted tomatoes

Tuesday August 26,2008

CELEBRITY chef Gino D'Acampo creates this delicious Italian dish of stuffed roasted tomatoes with goat's cheese and mozzarella.

STUFFED ROASTED TOMATOES WITH GOAT'S CHEESE AND MOZZARELLA
(Serves 6).

INGREDIENTS:
6 beef tomatoes
2 tablespoons of crushed walnuts
180g goat’s cheese, without the rind and crumbled
150g Galbani Mini Mozzarella
6 thick slices of white bread
2 tablespoons freshly copped basil
Salt and pepper to taste

METHOD:
With the help of a sharp knife cut a thin slice from the bottom of each tomato and discard.

Cut the top of each tomato and reserve, then using a teaspoon, carefully scoop out the seeds and most of the pulp and discard keeping the tomato shells whole.

In a bowl, mix together the Mozzarella, walnuts, goat’s cheese and basil. Season with salt and pepper and spoon into the tomato shells. (3 Mini Mozzarellas per tomato).

With the help of an 8cm round pastry cutter, stamp out 6 rounds from the bread slices and toast on both sides.

Once ready, place the bread in a single layer in a lightly oiled ovenproof dish.

Place the tomatoes on top of each toasted piece of bread and cook in the middle of a preheated oven at 190º/375F/gas mark 5 for approx 15-20 minutes until the cheese mixture looks melted and golden. (Make sure that the tomatoes are not too soft).

Serve immediately with a little drizzle of extra virgin olive oil on top.