An appetizer for two! These adorable grape tomatoes are filled with a rosemary goat cheese and topped off with crumbled, crunchy bacon. Great to make for a party or serve along side your favorite pasta dish. Remove the bacon and you’ve got a wonderful vegetarian appetizer. 

Ingredients

• 14 grape tomatoes
• 1/2 tsp. fresh rosemary
• 2 oz. goat cheese
• 1 slice crispy bacon (finely chopped)
• 1 tsp. olive oil

Method of Preparation

1. Finely chop rosemary and gently mix in with the goat cheese. Set aside.
2. Cut 1/4 off of the point top of the grape tomato. Scoop out the inside (pulp/seeds) with a small paring knife. Reserve the tops and pulp/seeds for another dish. [See upcoming post for Farfalle con Pomodorini e Zucchini.]
3. Fill each tomato with the cheese mixture and place into a small ramekin so they are packed tightly together.
4. Drizzle with 1 teaspoon of olive oil and top with a pinch of crumbled bacon.
5. Bake at 350F for 12-15 minutes. Let cool for at least 5 minutes before enjoying!