We know. Adorable doesn’t actually count in a recipe, but perhaps it should! Perfect for a buffet or as an appetizer.
INGREDIENTS
- 8 small tomatoes
- 2 cups leftover cooked couscous
- 1 cup marinated artichoke hearts, drained and chopped
- 2 tbsp capers, chopped
- 2 cloves crushed garlic
- 1/4 cup chopped roasted red pepper
- 4 tsp olive oil
- 1/4 cup chopped parsley
- 3 tbsp chopped oregano
- 3 tbsp chopped chives
- 1 tsp salt and freshly cracked pepper
- 1/2 cup grated Parmesan
- 1/2 cup balsamic vinegar
Preheat your oven to 350 ˚F, and line a baking sheet with parchment paper.
INSTRUCTIONS
- Slice the tops off your tomatoes (reserving them), and carefully spoon out the cores to create hollow tomatoes.
- In a bowl, combine the couscous with the remaining ingredients except for the Parmesan and the balsamic vinegar.
- Stuff the tomatoes, and place them on the prepared baking sheet alongside the tomato tops.
- Top the stuffing with cheese, and bake for 20 minutes.
- Place the tops on the tomatoes, and drizzle with balsamic vinegar that’s been reduced in a hot pan until thickened.
- Sprinkle with salt, and serve.