I remember the specific day that my taste buds changed, or at least the specific experience that changed me from a non goat cheese tomato eater to a lover...and I mean lover. Growing up, I hated tomatoes. maybe you can call it a love/hate relationship. Slice it up and put it on a sandwich and I will pick it out, chop them up with some basil, salt pepper and olive oil, I will eat the whole plate. Sun dried tomato, love, tomato juice, hate. I know I'm weird, its complicated.
Anyways this defining moment for me with tomatoes and goat cheese goes like this:
It was at this wonderfully creative restaurant in my college town of Charleston, SC called FIG. True farm to table restaurant where the menu is constantly changing. Something in the way the waitress described the tomatoes perked my interest. stewed, baked, roasted...whatever the words were, they cooked them for 24hrs and served with fresh goat cheese. I had to try them. The tomato and goat cheese hater in me was worried, was I really about to spend a significant amount of money on two items I had very bad experiences in the past? oh well, here goes.
It was melt in your mouth deliciousness that surprises me still and I wish I could teleport back to that place and time. I don't know if it was the atmosphere or the fact that I was surrounded by so many people I loved but it was incredible and life changing.
Here in southern California, farmers market tomatoes are still bright and juicy and I cannot seem to leave them out of anything I make. These goat cheese stuffed tomatoes elevate this normally simple salad and it is super easy to make.
Spinach Salad with Goat Cheese Stuffed Tomatoes:
makes enough salad for 2 and 4 halves of tomatoes...or 1 salad with 4 halves ;)
prep: 15 minutes
bake: 20-30
For the Tomatoes:
- 2 Medium garden tomatoes
- 4oz room temperature chevre goat cheese
- 2 Tbsp grated parmesan cheese
- 2 Tbsp Lemon juice, or juice from 1/2 lemon
- 1/4 cup fresh basil
- 1-2 cloves fresh chopped garlic
- 1/4 cup Italian style bread crumbs
- 1-2 Tbsp olive oil
- salt and pepper to taste
For the Salad:
- 4 cups baby spinach leaves or any time of greens you like
- 1/2 cup sliced almonds
- 1/2 cup sliced red onion
- drizzles of olive oil and balsamic for dressing
Preheat oven to 375 degrees
Cut the tomatoes in half and scoop out the insides so you are left with little cups to hold the goat cheese. I flipped them upside down on a paper towel to drain leftover juices for a minute so they stay firm throughout baking. I pop the halves in a cupcake baking sheet so they don't fall over in the oven, sprinkle with olive oil and salt and pepper and bake for about 15-20 mins until soft. Then let cool slightly.
While tomatoes are baking, start to assemble salad with spinach, sliced almonds and sliced onion, and any other topping you like. Wait to drizzle dressing until finished so the lettuce doesn't wilt.
In a bowl mix the goat cheese, parmesan, lemon juice, basil, garlic and salt and pepper until well combined. Take the slightly cooled baked tomato halfs and stuff them by heaping spoonfuls. Top with breadcrumbs and put them back in the cupcake tin to bake another 10-15mins until breadcrumbs are toasty and cheese is just melting.
Finish salad with olive oil and balsamic and a nice crusty toasted bread and you've got an easy healthy delicious weeknight meal.
