Stuffed Tomatoes

Stuffed Tomatoes

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Yield: 6

Author: Laura McIntosh

Ingredients

• 6 Each Ripe Tomatoes
• 2 Cups Artichoke Hearts in water, chopped
• 10 Each Fresh Basil Leaves, julienne sliced
• 1 Cup Goat Cheese
• Breadcrumbs, to taste
• Salt and Pepper, to taste

Instructions

1. Mix artichoke hearts with fresh basil and goat cheese. Cut off the top part of the tomatoes. Take out the seeds and stuff with the herbed artichoke and cheese mixture. Bake for 8 minutes at 350 degrees. Sprinkle with bread crumbs.

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