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.