From: Mr Rufus Faloofus
Date: Thu, 19 Apr 2001 22:27:12 -0500
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Tomates Farcies avec Chevre
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Ingredients
* 2-3 very nice small (3" diameter at most) tomatoes
* 4 oz chevre or montrachet (soft, for spreading)
* 3 oz fat free cottage cheese
* 1 tbsp dijon mustard
* 1 bunch watercress (arugula will work also)
* 1 tsp honey
* 3 tbsp olive oil
* 1 tbsp rice vinegar
In a medium-size bowl whisk together the chevre, cottage
cheese and 2 tbsp of the olive oil. Let stand. In a small
bowl mix the mustard and the remaining olive oil. Stir
till it's really mixed up good. Add the honey. Stir much
more. Add the rice vinegar. More stirring. Cut the tops
off of the tomatoes and use a spoon to scoop out the guts.
Fill the tomato hulls with the cheese mixture. Rinse the
watercress and spread it on a plate. Drizzle the honey-
mustard vinaigrette onto it. Arrange the tomatoes
artistically on top of the watercress. Grind a bit of black
pepper over the top, and (if you are really feeling fancy)
garnish with a couple of fresh basil leaves).
This is good as an appetizer before steak. I like it with
a hearty red: the Montes cabernet/carmenere blend, or perhaps
a Seghesio zinfandel (expensive, but worth it from time to
time).
--Foofus.
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