Cranberries and Goat Cheese Stuffed Roma Tomatoes

Recipe courtesy of Executive Chef Jason Orlando Beal House Inn




Cranberries and Goat Cheese Stuffed Roma Tomatoes.

Photo by Susan Laughlin

Recipe courtesy of Executive Chef Jason Orlando Beal House Inn

1/2 cup dried cranberries (chopped medium)

1 6-ounce package goat cheese

1 6-ounce package cream cheese

1/2 cup Ritz cracker crumbs

1 ounce fresh parsley (chopped fine)

Salt and pepper to taste

20 small Roma tomatoes

Chop the cranberries and parsley.

Mix/fold all ingredients except tomatoes.

Let mixture stand in refrigerator one hour. Remove tops from tomatoes, then hollow out.

Stuff tomatoes with chilled mixture. Place on baking sheet, cover with foil.

Bake at 350 degrees for 25 minutes. Serve hot.

(We recommend Ritz crackers and not a substitute.)

 

Edit Module
Edit ModuleEdit ModuleShow Tags
Edit ModuleShow Tags

Calendar

Edit ModuleShow Tags
Edit ModuleShow Tags

Popular Articles

  1. Presidential longshot Vermin Surpreme
    Perennial longshot (to say the least) candidate Vermin Supreme is back with his promise to give a...
  2. Rescue Mission
    There are dozens of non-profit animal shelters, farms and facilities, breed rescue groups and pet...
  3. Eating With the Presidential Candidates
    It’s a familiar scene here in the Granite State — presidential candidates trying to win your...
  4. Gloria Norris’ Journey From Nowheresville to “Kookooland”
    Don't miss this life-is-stranger-than-fiction memoir from a New Hampshire filmmaker who now calls...
  5. A Passion for Pastry
    The old-fashioned American bake shop gives way to a more diverse sweet universe. The bakery café...
  6. Franconia Notch in the Winter
    We’ve enjoyed the many attractions of Franconia Notch in the summer and fall, but never stopped...
  7. Looking Ahead to Spring
    It won't be long until the Ponemah Bog in Amherst blooms with magenta Rhodora.
Edit ModuleShow Tags
Edit ModuleShow Tags