Back in the day, when I was a student, I used to frequent an establishment called the Sugar Bowl. They made the most delicious goat cheese stuffed tomatoes.
The Sugar Bowl is in a city called Edmonton, in a province called Alberta, in a country called Canada.
I lived there, in Edmonton, not the Sugar Bowl.
In Edmonton, they have underground tunnels, because it's to cold to be outside. When I lived there, it was so cold, I rarely left the house. When I did, my eyeballs froze.
Now I live in Seattle, and it rains. Today, I did boot camp, and it rained. Damn rain.
Last night, I made goat cheese stuffed tomatoes. All you need for this recipe is tomatoes and goat cheese. Oh, maybe some oil.... and salt... and balsamic vinegar. But I swear, that's it.
You can serve the tomatoes with a baguette, or bread sticks, or crackers, and maybe some wine. They can be served as a main or an appetizer. Either way, they are incredible. Incredibly delicious.
4oz goat cheese
1 tsp olive oil
salt and pepper
Balsamic Dressing (mix the following in a small bowl)
1 tbsp olive oil
1 tbsp balsamic vinegar
1 tsp honey
1. Preheat the oven to 350 F.
2. Cut a medium sized hole in the top of the tomatoes, and scoop out the guts.
3. In a separate bowl, combine the cheese, olive oil, salt and pepper. Stuff the tomatoes with the goat cheese mixture, and place in a baking dish. Bake for 15 minutes, or until soft. Turn the oven to broil, and cook for the last 5 - 10 minutes, or until cheese has browned.
4. Remove from oven and drizzle with the olive oil, vinegar, and honey mixture.