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Before you jump to Goat Cheese Stuffed Roasted Tomatoes recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be A Chore.
The benefits of healthy eating are today being given more attention than ever before and there are good reasons why this is so. There are numerous diseases related to a poor diet and there is a cost to the overall economy as individuals suffer from conditions such as heart disease and hypertension. Even though we’re always being counseled to adopt healthy eating habits, it is also easier than ever to depend on fast food and other convenience items that are not beneficial for us. Most likely, most people believe that it takes a lot of work to eat healthily and that they will have to drastically alter their lifestyle. Contrary to that information, people can modify their eating habits for the better by making several small changes.
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Therefore, it should be somewhat obvious that it’s not at all difficult to add healthy eating to your daily lifestyle.
We hope you got benefit from reading it, now let’s go back to goat cheese stuffed roasted tomatoes recipe. To make goat cheese stuffed roasted tomatoes you need 8 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to cook Goat Cheese Stuffed Roasted Tomatoes:
- Provide 4 large Tomatoes
- Take 2 Minced Garlic Cloves
- Take 1 lb Goat Cheese
- Prepare 2 tbsp Chopped Basil
- Use 1 large Egg
- Use 1/4 cup Olive Oil
- Take 1 tsp Salt
- Prepare 1 tsp Ground Black Pepper
Steps to make Goat Cheese Stuffed Roasted Tomatoes:
- Preheat the oven to 425?. Slice off the top 1/2 inch of each tomato and reserve the tops. Scoop out the tomato cores and seeds. Cut a very thin sliver off of the bottom of each tomato to help them stand up straight. Arrange the tomatoes in a 9-by-13-inch glass or ceramic baking dish.
- In a bowl, combine the goat cheese with the egg, garlic, basil, salt, pepper and 2 tablespoons of the olive oil. Spoon the goat cheese mixture into the tomatoes, mounding the filling 1/2 inch above the rim. Cover with the tomato tops and drizzle with the remaining 2 tablespoons of olive oil.
- Bake the tomatoes for 35 minutes, until tender and browned in spots and the cheese is hot. Let sit for 15 minutes. Serve warm or at room temperature.
Mix the goats' cheese with the chopped basil and season, to taste, with salt and freshly ground black pepper. Spoon the mixture into the middle of the flattened chicken. To serve, place the roasted tomatoes onto a serving plate, top with the stuffed chicken and garnish with chives. Fresh, juicy tomatoes, vibrant green spinach, and a creamy goat cheese polenta! But also making this morning happy is the fact that the memory of these roasted tricolor tomatoes and sautéed garlic spinach on a creamy pillow of goat cheese polenta is still very fresh, very vivid, very much burned.
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