Baked Tomatoes with Goat Cheese en papillote
BAKED TOMATOES WITH GOAT CHEESE EN PAPILLOTE (serves 4)
2-1/2 lb. zucchini, halved lengthwise
2-1/2 lb. yellow squash, halved lengthwise
1 tsp salt
12 ripe plum tomatoes, cored, halved lengthwise, seeds squeezed out
8 oz. Montrachet goat cheese at room temperature
3/4 tsp pepper
3/4 C chopped fresh basil
1 tsp olive oil
4 parchment squares, 12x12”
Scoop out and discard seeds and pulp from zucchini and squash. Shred remainder of squash and zucchini. Place in colander with 1/2 tsp salt, and set aside for one hour. Sprinkle insides of tomatoes with 1/4 tsp salt. Place on paper towels to drain for 30 minutes. In small bowl, combine goat cheese with 1/2 tsp pepper and 1/2 C basil. Mix and form into a log, 1" in diameter. Cut the log into 12 portions. Place slice of cheese mix on one tomato half. Cover with another half. Repeat. Using your hands, squeeze remaining water out of squash/zucchini mix. Toss with oil and add salt, pepper and basil. Spoon mixture onto one side of four parchment squares. Arrange 3 stuffed tomatoes on top of squash in each package, fold, seal*, and put on baking sheet. Refrigerate up to 5 hours. Preheat oven to 350°. Bake on bottom rack for 20 minutes. Cut packets open and serve.
*Making Parchment Packets: First fold each parchment square once diagonally, then open it back out. Put all the stuff on ONE side of the fold, nearer the fold than the edge. Seal the edges by rolling over in little tight overlapping folds, all around the outside.
