Gino D’Acampo’s goat’s walnut and goat cheese stuffed roasted tomatoes recipe

Click to rate
(36 ratings)
Sending your rating
  • Vegetarian






15 min


15 min

Filled with goat’s cheese, walnuts, mozzarella and basil, these roasted tomatoes are delicious served on top of toasted thick white bread.


  • 6 beef tomatoes
  • 2tbsp crushed walnuts
  • 180g goat's cheese, without the rind and crumbled
  • 150g mini mozzarella balls
  • 6 thick slices of white bread
  • 2tbsp freshly chopped basil
  • Salt and pepper to taste


  • Using a sharp knife, cut a thin slice from the bottom of each tomato and discard then cut the top of each tomato and reserve. Using a teaspoon, carefully scoop out the seeds and most of the pulp and discard, keeping the tomato shells whole.

  • In a bowl, mix together the mozzarella, walnuts, goat’s cheese and basil. Season with salt and pepper and spoon into the tomato shells. (3 mini mozzarella balls per tomato).

  • With the help of an 8cm round pastry cutter, stamp out 6 rounds from the bread slices and toast on both sides.

  • When ready, place the bread in a single layer in a lightly oiled ovenproof dish. Place the tomatoes on top of each toasted piece of bread and cook in the middle of a preheated oven at 190º (375

    °F, gas mark 5) for approx 15-20 mins until the cheese mixture looks melted and golden. (Make sure that the tomatoes are not too soft).

  • Serve immediately and drizzle a little extra virgin olive oil on top.

Click to rate
(36 ratings)
Sending your rating

Latest Recipes