What you will need:
Melon baller tool
Cookie sheet – coat with olive oil
Herbed Goat Cheese
Prosciutto DeParma – sliced extra thin (you want the deli to slice thin enough to see through
How to put together (Bake at 350 degrees or until prosciutto is crisp – usually 20 minutes):
Oil cookie sheet – Slice Roma tomatoes down middle from the stem top
Hallow out with melon baller tool, keep reserve if you have enough for blended sauce for visual presentation (recipe to come)
Stuff each tomato half with goat cheese, just enough to fill tomato (be generous)
If prosciutto is long enough, wrap tomato with half slice; if not, wrap with entire piece (this will change cooking time – so make sure every tomato is the same)
Place each tomato on cookie sheet.
Things to know:
After baking, let sit so the cheese can solidify – they will be very hot if you eat right away.
Transfer to platter and serve with fresh sliced melon or by themselves
No additional salt or pepper needed (herbs, cheese and prosciutto have natural salt taste).
I say usually 20 minutes or until Prosciutto is crisp as every stove’s calibration is different. I use a convection over and/or toaster oven – depending on the amount of prosciutto you wrap the tomato with, will determine the length of time as well.