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Tomatoes Stuffed with Taleggio

Serves 4
Prep: 10 min. Cook: 45 min.

8 ripe tomatoes
Sale di Cervia Sea Salt
Freshly ground black Tellicherry Peppercorns
4 tbsp Planeta Extra Virgin Olive Oil
5 tbsp flour
2 cups milk
dash of Ground Nutmeg
4 oz. taleggio cheese, diced
1 tbsp finely chopped parsley
1 tbsp finely chopped basil

Cut the tomatoes in half, squeezing gently to remove the seeds. Sprinkle with a little Cervia Salt and lay them upside down on a cutting board to drain. Heat 3 tbsp of the Planeta Olive Oil in a small saucepan, then add the flour, stirring constantly with a wooden spoon until the mixture thickens. Then, over low heat, slowly add the milk, stirring continuously. Cook until the mixture is smooth and dense. Add the Cervia Salt, Tellicherry Pepper, Ground Nutmeg and cheese and stir until the cheese has melted. Place the tomatoes in a baking dish. Drizzle with the remaining Planeta Olive Oil and sprinkle with the parsley and basil. Bake in a pre-heated oven at 400F. for 20 minutes. Fill the tomatoes with the cheese sauce and cook for 20 minutes more.

Wine: a dry, fruity white.

From the book Cheese by Gabriella Ganugi. Published by The Wine Appreciation Guild.

Products suggested for this recipe:

EVO Planeta from Sicily 500 ml
This oil has a wonderful green color and a fresh bouquet of herbs, citrus fruit, artichokes and tomatoes.
From $6.25

Add EVO Planeta from Sicily 500 ml to Cart
Ground Nutmeg

From $2.95

Add Ground  Nutmeg to Cart
Green, Pink, White, Tellicherry and Szechuan Peppercorns: sold separately or as a mix.
From $4.55

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