Gino D’Acampo’s goat’s walnut and goat cheese stuffed roasted tomatoes recipe

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  • Vegetarian
serves: 6
Cost: not
Prep: 15 min
Cooking: 15 min
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  • Filled with goat’s cheese, walnuts, mozzarella and basil, these roasted tomatoes are delicious served on top of toasted thick white bread.


    • 6 beef tomatoes
    • 2tbsp crushed walnuts
    • 180g goat's cheese, without the rind and crumbled
    • 150g mini mozzarella balls
    • 6 thick slices of white bread
    • 2tbsp freshly chopped basil
    • Salt and pepper to taste


    • Using a sharp knife, cut a thin slice from the bottom of each tomato and discard then cut the top of each tomato and reserve. Using a teaspoon, carefully scoop out the seeds and most of the pulp and discard, keeping the tomato shells whole.

    • In a bowl, mix together the mozzarella, walnuts, goat’s cheese and basil. Season with salt and pepper and spoon into the tomato shells. (3 mini mozzarella balls per tomato).

    • With the help of an 8cm round pastry cutter, stamp out 6 rounds from the bread slices and toast on both sides.

    • When ready, place the bread in a single layer in a lightly oiled ovenproof dish. Place the tomatoes on top of each toasted piece of bread and cook in the middle of a preheated oven at 190º (375

      °F, gas mark 5) for approx 15-20 mins until the cheese mixture looks melted and golden. (Make sure that the tomatoes are not too soft).

    • Serve immediately and drizzle a little extra virgin olive oil on top.

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