Rosemary and Black Pepper Bousin Stuffed Tomatoes
Elevate your appetizer game with these irresistible Rosemary and Black Pepper Boursin Stuffed Tomatoes, a dish that combines gourmet flavors with elegant presentation. Perfect for entertaining or simply treating yourself, this recipe features juicy vine-ripened tomatoes filled with creamy rosemary and black pepper Boursin cheese, blended with fresh herbs for a fragrant touch. A crispy topping of golden panko breadcrumbs and Parmesan balances the creamy filling, while a drizzle of olive oil enhances the tomatoes’ natural sweetness as they bake. With just 15 minutes of prep and a short bake time, these stuffed tomatoes are easy to make yet stunning to serve, finished with a sprinkle of fresh parsley for an eye-catching garnish. Whether served warm or at room temperature, they’re guaranteed to be a crowd-pleaser bursting with flavor and texture.
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Recipe Information
Ingredients
- 6 pieces Medium-sized vine-ripened tomatoes
- 150 grams Boursin cheese (rosemary and black pepper flavor)
- 1 teaspoon Fresh rosemary
- 1 tablespoon Extra virgin olive oil
- 0.5 teaspoon Freshly cracked black pepper
- 0.25 teaspoon Salt
- 2 tablespoons Panko breadcrumbs
- 1 tablespoon Grated Parmesan cheese
- 1 tablespoon Fresh parsley (chopped, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Carefully slice the tops off the tomatoes and set the tops aside. Use a small spoon or melon baller to scoop out the seeds and pulp without breaking the walls of the tomatoes. Discard or save the pulp for another use.
Sprinkle a pinch of salt inside each hollowed tomato and place them upside down on a paper towel to drain any excess moisture.
In a medium bowl, combine the Boursin cheese, fresh rosemary, 1/2 teaspoon of freshly cracked black pepper, and 1 tablespoon of olive oil. Mix until smooth and creamy.
Divide the cheese mixture evenly among the hollowed tomatoes, using a spoon to carefully stuff them.
In a small bowl, mix the panko breadcrumbs and grated Parmesan cheese. Sprinkle this mixture on top of each stuffed tomato to create a crispy topping.
Place the stuffed tomatoes in a baking dish and drizzle them lightly with olive oil.
Bake in the preheated oven for 15-20 minutes, or until the breadcrumb topping is golden brown and the tomatoes are tender but still holding their shape.
Remove the tomatoes from the oven and let them cool for 5 minutes.
Garnish with chopped fresh parsley and serve warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
969 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.5 g | 97% | |
| Saturated Fat | 40.6 g | 203% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 166 mg | 55% | |
| Sodium | 1471 mg | 64% | |
| Total Carbohydrate | 46.1 g | 17% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 25.6 g | ||
| Protein | 21.0 g | 42% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 363 mg | 28% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 1922 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
