Recipe: Tomatoes Stuffed with Fresh Goat Cheese and Basil Olive Oil

1 Cut a top off the tomatoes and set aside. Then empty the tomatoes, turn them over on a rack to drain.

2 In a saucepan, bring salted water to a boil, then plunge the zucchini batons for 2 minutes, then drain them, refresh them in ice water, drain them.
Proceed the same way with the green beans.

3 In a salad bowl place the zucchini batons, the green beans, the tomato cut into dice, the bell pepper cut into dice and the 1/2 chopped garlic clove and set aside:

4 In the blender put the basil leaves, a pinch of salt, then blend while adding the olive oil and set aside:

5 In a bowl put the goat cheese, 3 tablespoons of basil olive oil, the remaining 1/2 chopped garlic clove, mix everything well and fill a piping bag.

6 Turn the tomatoes over, salt them, pepper them inside, then fill them with the piping bag.

7 In the salad bowl add the remaining 3 tablespoons of basil olive oil and gently mix the salad.

8 On a plate place a tomato with some mixed salad.
You can also fill cherry tomatoes with the cheese to serve as an appetizer.