These stuffed tomatoes with Chaource cheese and lardons make for an elegant yet simple French-inspired starter. Chaource is a soft, creamy cow’s milk cheese from the Champagne region of France — similar in texture to Camembert but milder and slightly tangy.
Ingredients (serves 4)
- 4 large, firm tomatoes
- 1 Chaource cheese (or substitute Camembert or cream cheese)
- 150g smoked lardons
- 2 shallots, finely chopped
- Fresh thyme and basil
- Salt, pepper, olive oil
- Preheat oven to 180°C (350°F). Slice the tops off the tomatoes and carefully scoop out the seeds and pulp. Season the insides with salt and a drizzle of olive oil.
- Fry the lardons and shallots together until golden. Remove from heat and mix with the Chaource cut into small pieces, fresh thyme, and black pepper.
- Spoon the filling into the tomatoes. Replace the tops as lids.
- Bake for 20-25 minutes until the tomatoes are tender and the filling is melted and golden.
- Garnish with fresh basil and serve warm as a starter or light meal.