Tomato Stuffed With Goat’s Cheese

• 8 medium size Blush tomatoes
• 200 g fresh goat’s cheese
• 1 cup breadcrumbs (fresh preferably)
• 1 egg
• 8 leaves of fresh basil, chopped
• 2 Tbs olive oil + a few extra drops
• salt & pepper.

1. Cut the tops off the tomatoes and seed, reserving both the tops & the pulp.
2. If necessary, trim the base of the tomatoes so they’ll sit flat in the baking dish.
3. Pre-heat oven at 200°C / 400°F.
4. Place the goats cheese in a mixing bowel and rush it roughly with a fork.
5. At to it the breadcrumbs, egg, basil, tomato pulp, 2 tablespoons of olive oil & pepper and mix until well combined.
6. Taste and adjust seasoning if needed (verify salt at this moment, don’t add any before)
7. Arrange the tomato shells on a baking dish, and add a drop of olive oil
8. and a pinch of salt in the bottom of each.
9. Stuff the shells with the cheese mixture and replace the reserved tops.
10. Bake in a moderate oven for 20 minutes.
11. Serve right away.