zoom Jack Hawkins tomatoes stuffed with goat’s cheese, mint and capers

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Jack Hawkins tomatoes stuffed with goat’s cheese, mint and capers

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Jack Hawkins tomatoes stuffed with goat’s cheese, mint and capers

    • Preparation time: 35 minutes
    • Cooking time: 15 minutes
    • Total time: 50 minutes 50 minutes

    Serves: 4

    Ingredients

    4 Jack Hawkins tomatoes
    2 garlic cloves
    4 thick slices crusty bread
    2 tbsp olive oil
    2 tbsp chopped mint
    1 tbsp capers, rinsed drained and roughly chopped
    100g goat’s cheese, roughly crumbled

    Method

    1. Preheat the oven to 200°C, gas mark 6. Cut a 1cm slice off the top of the tomatoes. Using a spoon, scoop out the fl esh and seeds – don’t break the skin. Put the flesh and seeds in the small bowl of a food processor with the garlic; blitz until smooth. Put the tomatoes cut-side down on a piece of kitchen paper to drain.

    2. Cut the bread into 2cm cubes and put in a bowl. Pour on the puréed tomatoes and toss. Remove the bread (don’t worry if it hasn’t soaked up all the liquid) toss with the oil and spread out on a baking tray; season. Bake for 25 minutes, turning once, until crisp.

    3. Turn the oven to 180°C, gas mark 4. Toss the bread with the mint, capers and cheese; pack into the tomatoes and bake for 15 minutes. Serve at once with a drizzle of extra virgin olive oil and a green salad, if liked.

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    4 stars