Goat Cheese Stuffed Tomatoes

9 07 2011

I made up this recipe when I wanted to make bruschetta for an appetizer, but we didn’t have any bread. This is the recipe written down to the best of my abilities without actually having the ingredients-

4 oz. goat cheese, 2 tablespoons balsamic vinegar (more or less),  and about 15 cherry tomatoes

Cut off the top of the tomatoes, and scoop out the insides (I like to use a grapefruit spoon). Discard. Set tomatoes aside. Put goat cheese in a bowl and add the vinegar (you might have to microwave the goat cheese for a few seconds to make it softer). Scoop the goat cheese mixture into the tomatoes, However much you would like in each.

I have to go, and remember, you’re never too young to start cooking.