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.)

 

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