Chevre Baked Tomatoes
Prep: 8 minutes
Fact: Nobody should have to go without pizza.
That's why we love these chevre-baked tomatoes, which have all the makings of a pizza pie—minus the dough (and the calories plus gluten that come with it). So whether you're gluten-free or cutting back on carbs, you can still enjoy all the saucy and cheesy goodness that this alternative provides.
"Tomatoes are a good source of vitamin C, and extra virgin olive oil offers some heart-healthy fat," says Troy Muller, a registered dietitian with Carilion Clinic's Dining and Nutrition Services.
"Chevre is French for 'cheese,'" Troy explains, "and this type of cheese is made from goat milk. Since goat milk contain less lactose than cow milk, some people with lactose intolerance may tolerate it better without experiencing any symptoms."
Troy suggests using pink himalayan sea salt to lower the overall sodium in the recipe, while adding micro amounts of trace minerals that can sometimes be depleted from our soil.
Make it a meal by serving a fresh green salad on the side!
4 tomatoes, halved horizontally
1/4 cup chevre cheese, broken into small pieces
1 teaspoon chopped fresh chives
1/4 teaspoon salt
Fresh ground pepper, to taste
4 teaspoons extra virgin olive oil
- Preheat oven to 450 degrees.
- Place tomatoes cut-side up on a baking sheet.
- Top with chevre cheese, salt and pepper.
- Drizzle with olive oil.
- Bake the tomatoes about 15 minutes, or until tender.
- Sprinkle with fresh chives.