I have told you about the figs- I stuffed some with goat cheese that I flavored with rosemary and a hefty dose of black pepper, wrapped them in prosciutto and grilled them until the cheese was oozing and the prosciutto a little crispy.
|Goat Cheese Stuffed Figs|
We bought these elongated, red tomatoes at the Correns farm. I do not know the name of them, but they looked perfect for stuffing which is what I did. There was some leftover rice and haricots verts in the fridge so I used that with some parmesan, basil and olive oil to mound on top of the hollowed out tomato and baked them.
|Stuffed Long tomatoes|
|Pistou in the making|
|Soupe au Pistou|
|Blood Sweat and tear- but I got a bowlful|