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.
About This Recipe
Stuffed Tomatoes with Chaource Cheese and Lardons is one of those dishes that rewards a little care and shares beautifully at the table. Below you’ll find timings, practical tips and serving ideas so you can make it with confidence, whether it is your first attempt or a familiar favourite you want to get just right.
At a Glance
- Prep time: 20 minutes
- Cook time: 45 minutes
- Total time: Around 1 hour
- Serves: 4
- Difficulty: Easy
Tips for the Best Results
- Season in layers as you cook the Stuffed Tomatoes with Chaource Cheese and Lardons rather than only at the end.
- Let roasted or braised meat rest before serving so the juices redistribute.
- Bring the dish together over gentle heat; a slow finish deepens the flavour.
- Taste before serving and adjust salt, acid and freshness to your liking.
Serving Suggestions
Serve the Stuffed Tomatoes with Chaource Cheese and Lardons with seasonal vegetables, a simple grain, or good bread to catch the juices. A crisp green salad rounds out the plate nicely.
Storage
Cool completely, then refrigerate in an airtight container for up to three days. Reheat gently so the texture stays as good as freshly made, and freeze portions for longer storage.
