Goat cheese stuffed tomatoes
6 medium beef steak tomatoes
3 ounces soft goat cheese, crumbled
2 ounces Boursin cheese
Coarse salt and freshly ground pepper, to taste
Preheat oven to 375°F. Cut 1⁄ 4 -inch off top of
tomatoes; reserve tops. Scoop pulp and seeds
from tomatoes. Turn tomatoes upside down
and drain several minutes on paper towels.
Meanwhile, combine goat cheese and Boursin
in medium bowl. Spoon cheese mixture into
tomatoes and arrange in baking dish. Place
reserved tops on tomatoes. Bake for 10 minutes
until cheese is soft. Season with salt and pepper.