Tomatoes Stuffed W/ Souffleed Goat Cheese and Savory Greens
| Yield: | 1 Servings |
| Categories: |
| 6 | md | Tomatoes; ripe |
| Salt | ||
| 4 | ts | Unsalted butter |
| 1 1/2 | tb | Shallots; minced |
| 2 | ts | Garlic; minced |
| 1 1/2 | tb | All-purpose flour |
| 1/3 | c | Half-and-half |
| 1 | tb | Dry sherry |
| 1/2 | c | Fresh, soft cream cheese <<or>> |
| Log-style goat cheese | ||
| 2 | Eggs, separated | |
| 3 | tb | Chives; minced |
| 2 | ts | Fresh savory or tarragon; minced |
| Salt | ||
| Freshly ground white pepper | ||
| 3 | c | Mixed savory baby greens; *see notes |
| 1/4 | c | Lemon-Garlic Vinaigrette (recipe follows) |
| Basil oil |
Advertisement