Baked Tomato Cups With Mozzarella, Goat Cheese and Basil


6 large vine ripe tomatoes
4 oz fresh mozzarella cheese
4 oz fresh goat cheese
2 tbs chopped basil
Butter or Boston Lettuce for serving
Kosher salt and fresh cracked black pepper
3/4 cup olive
3 tbs white wine vinegar
1/2 tsp honey
2 tsp Dijon mustard
kosher salt and cracked black pepper to taste
 Fresh mozzarella, goat cheese, tomatoes,basil, olive oil, Dijon mustard and honey.


  • Cut a thin slice from the base of each tomato and discard.
  • Using a small, sharp knife or teaspoon, carefully scoop out the seeds, keeping the tomato shells whole.
  • Strain the scooped out tomato pulp and reserve the juices.
  • Shred or finely chop the mozzarella cheese and mix with the basil, goat cheese and enough reserved tomato juice to form a thick, creamy mixture.
  • Season, then spoon into the tomato shells.
  • Place the tomatoes on a baking sheet and bake in a 350 degree pre-heated oven until the cheese mixture looks melted and golden and the tomatoes are lightly cooked, but not too soft. About 20 minutes.
  • Serve on a bed of  the salad greens and dress with the vinaigrette.




30 min


20 min


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