Goat Cheese Stuffed Roma Tomatoes with Prosciutto

When I had my catering business way back when, it was called Marchina’s (named after my three children – Mark, Christian, and Nina). The byline for the business was Simple but Elegant. I had a few items one the menu, and this was one of them. It was hit with all my clients!

Roma tomatoes are the right size oval for this dish. Their firmness allows flexibility for holding the goat cheese, and holds up under high heat.

Here is what I did:

Take the Roma tomatoes, cut in half and hallow out the seeds and pulp (reserve for cooking later if you like – otherwise compose or discard). I used my Core and More to scoop the seeds out.

After scooping, take herbed goat cheese(approximately 1 teaspoon (use regular teaspoon, not measuring). Place inside hallowed out tomato. Wrap with prosciutto over edges so that top is sealed. Bake at 350 degrees for about 20 – 25 minutes. I placed my tomatoes on my large bar pan, which cleans easy after use and doesn’t need to be seasoned. Keep an eye out if your oven is hotter.

When they are finished cooking, take out and let sit for a good 10 minutes. If you bite into one, it will be really hot because of the heat and steam in the tomato. Once cooled serve with a salad and/or place on their own.


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