This is a bright and tasty filling for summer tomatoes or to fill any vegetable that is “stuffable” such as zucchini, mushrooms or peppers. Or, fill small mixed-color peppers for a perfect appetizer bite. If you like a spicier filling, don’t remove seeds and membranes in the jalapeno before dicing.
Makes 12 side-dish servings
3 4-ounce wheels Marin French Petite Breakfast cheese
12 medium tomatoes
½ tablespoon olive oil
1 tablespoon diced jalapeno pepper, seeds and membranes removed
¼ cup sliced green onions
2½ cups fresh corn kernels (3-4 ears) or frozen corn
12 ounces cooked bacon, chopped
2 tablespoons mayonnaise
2 tablespoons fresh chopped cilantro or parsley
Cut a round opening in the top of the tomatoes and scoop out the seeds, being careful not to tear the tomato. Turn upside down on paper towels to drain.
Preheat oven to 350° F. Lightly grease a baking sheet and set aside.
Cut 12 slices from 1½ wheels of the Petite Breakfast cheese. Crumble the remaining 1½ wheels. Set aside.
Heat oil in a 9- to 10-inch skillet over low heat. Add the jalapeno, green onion and corn. Sauté until the corn is cooked through, 3 to 5 minutes.
Remove the pan from the heat and cool slightly. Stir in the bacon pieces, mayonnaise and crumbled Petite Breakfast cheese.
Fill each tomato with enough of the mixture to mound. Top each with a slice of the remaining cheese.
Bake until the filling is warmed through and the cheese melted but the tomatoes still retain their shape, 10 to 15 minutes.
Remove from oven, let cool slightly and garnish with chopped cilantro or parsley
Recipe by Chef Jacquelyn Buchanan
Laura Chenel’s Chèvre and Marin French Cheese Company, 2014