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Provençal tomato, fresh goat's cheese, mesclun, honey, mustard and balsamic vinaigrette |

Baked tomato stuffed with goat's cheese, bacon, onions and olives. A tasty salad accompanies.


You can save the tomato hearts for a homemade tomato sauce recipe.


Recipe for 4 servings


4 Unit(s)
120 Gr
Fresh goat cheese
75 Gr
1 Clove(s)
2 Unit(s)
Green onion
2 Tbsp
Pitted kalamata olives
1 Tsp
Provencal herbs


4 Handful(s)
Mixed greens
5 Ml
5 Ml
Wholegrain mustard
15 Ml
Balsamic vinegar
30 Ml
Olive oil
  • Salt and pepper

Preparation time: 45 min

Preheat your oven at 425 °F

  • Cut the bacon into small cubes and fry, then drain.

    Chop the garlic and olives.

    Finely chop the green onions.

    Trim the tops of your tomatoes and carefully empty them.

    Mix the ingredients for the vinaigrette.

  • Tomato

    In a bowl, mix the goat's cheese with all the other stuffing ingredients, salt and pepper. Fill the tomatoes with this mixture and close with the caps.

    Bake the tomatoes in a hot oven for 25 minutes, then leave to rest for 5 minutes before serving.

  • On the plate

    Toss the salad with the vinaigrette.

    Place a tomato and a portion of salad on each plate.

You can save the tomato hearts for a homemade tomato sauce recipe.

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