arrow-left icon arrow-right icon behance icon cart icon chevron-left icon chevron-right icon comment icon cross-circle icon cross icon expand-less-solid icon expand-less icon expand-more-solid icon expand-more icon facebook icon flickr icon google-plus icon googleplus icon instagram icon kickstarter icon link icon mail icon menu icon minus icon myspace icon payment-amazon_payments icon payment-american_express icon ApplePay payment-cirrus icon payment-diners_club icon payment-discover icon payment-google icon payment-interac icon payment-jcb icon payment-maestro icon payment-master icon payment-paypal icon payment-shopifypay payment-stripe icon payment-visa icon pinterest-circle icon pinterest icon play-circle-fill icon play-circle-outline icon plus-circle icon plus icon rss icon search icon tumblr icon twitter icon vimeo icon vine icon youtube icon

Goat Cheese Tomatoes

Adapted By Brennan's 27 Sep 2018

Serving Size: Serves 4


1/3 cup goat cheese (Chevre)

2 Tablespoons Bear Pond Farm Premium Basil Pesto

4 medium tomatoes

1 Tablespoon minced fresh basil

2 teaspoons Brennan’s Cellars Extra Virgin Olive Oil

Salt and fresh ground pepper to taste

Adapted From: Bear Pond Farms

A great first course!

Preheat oven to 350°F. Mix together goat cheese and pesto in a small bowl; set aside. Cut about 1/4-inch off top of tomato and discard “cap”. Drizzle olive oil on tomato. Season with salt and pepper. Bake tomatoes on baking sheet for about 45 minutes, or until tender. (They should not cook so long that they begin to fall apart.) Remove from oven and top with goat cheese mixture. Sprinkle with basil and broil for about 2 minutes, or until cheese begins to turn golden and bubble. Serve immediately.