by Anne Willan
I was given this recipe by a producer of goat cheese, a savvy marketeer who hands out recipe leaflets with every cheese he sells. Ironically named Monsieur Cochon (Mr. Pig), he is an idealist, raising his herd of 150 goats on herbage from his own farm, with the help of his wife, Véronique. “We are producers from start to finish, from raising the goats to making the cheese to meeting our customers, that’s what I enjoy,” says Jean-Marie Cochon.
For these stuffed tomatoes, blue cheese or soft cream cheese can be substituted for the goat cheese.
Heat oven to 400 degrees F. Core the tomatoes, cut shallow lids from the flower (rounded) ends and discard them. Using a sharp spoon or melon baller, scoop out about half of the seeds from the tomatoes, taking care not to poke a hole in the bottom. Sprinkle the insides with salt and pepper. Toast the bread and stamp out the largest possible rounds from the center of each with a cookie cutter. Brush the rounds generously with olive oil and set them in the baking dish.
Makes 4 servings.
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Vegetables and Sides
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