Baked Stuffed Tomatoes with Goat Cheese and Quail Eggs
Appetizers • World
Description
Baked Stuffed Tomatoes with Goat Cheese and Quail Eggs
Ingredients
- Tomatoes 12 pieces
- Goat cheese 5 oz
- Crème fraîche 4 tablespoons
- Chicken Egg 1 piece
- Fresh basil leaves 2 tablespoons
- Quail Egg 12 pieces
- Arugula to taste
- Olive Oil to taste
- Meyer Lemon Juice to taste
Step-by-Step Guide
Step 1
Cut the tops off the tomatoes and scoop out the seeds and pulp with a small spoon. Turn them cut-side down and place on a paper towel for 2 minutes.
Step 2
Preheat the oven to 340°F. In a bowl, mix the cheese, crème fraîche, and chicken egg until smooth. Add the chopped basil, and season with salt and pepper.
Step 3
Fill the tomatoes with the cheese mixture (about 1 tablespoon heaping). Place the tomatoes on a baking sheet and crack 1 quail egg into the center of each tomato.
Step 4
Bake for 15-20 minutes until the quail eggs are set. Turn on the broiler and leave for another 5 minutes.
Step 5
Serve with arugula leaves, drizzled with olive oil and lemon juice, and sprinkled with freshly ground black pepper.
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