1 large tomato
30g soft goat cheese
30g Olive paste-Olive Tapenade
- 20 pitted Kalamata olives, coarsely chopped
- 1 Tbsp rinsed, drained, and chopped capers
- 1 tsp fresh lemon juice
- 2 tsp olive oil
- 1/2 tsp anchovy paste (optional)
- Fresh cracked black pepper
You can buy ready-made olive paste from your local supermarket,but personally I prefer to make it at home. It’s quick and easy and you can play with the seasoning.
Combine Kalamata olives, capers, lemon juice, olive oil, anchovy paste, and pepper. Mix well. Refrigerate and use within two weeks.
Boil a large pan of water, and prepare a large bowl of cold water (the kitchen sink, half filled, is fine).
Remove the small green stalk from each tomato (if there is one).
Then with a good knife cut a cross in the top of each tomato.
When water is boiling, put two or three tomatoes in the pan. Leave them in for 20 seconds.
Note: If you leave tomatoes too long in boiling water, they will start to cook, and that’s not the goal.
The skin will split, starting from the top incision.
Remove them with a skimmer or a fork, and plunge immediately into cold water. Continue with all tomatoes.
Remove tomatoes from cold water, peel off the skin with a knife discard it.
Cut the top of the tomato and remove the seeds with a spoon.Dry it inside with a paper towel to completely remove any remaining moisture.
Mash the cheese with a fork and add seasoning and parsley.Fill the tomato with half of the cheese mix.Now add a 1cm layer of the olive paste.Finish with another layer of cheese.Cool and serve as a salad or appetizer.