Homegrown Tomatoes Stuffed with Goat Cheese and Pancetta

Every Year I have a battle with the ground squirrel's over my tomatoes. Well actually my peaches, figs and tomatoes. They are ruthless and very smart, and really seem to appreciate my hard work, as they only pick the ripest most ready fruit. When I plan on harvesting on a Wednesday they go out there Tuesday night and feast. This year I decided to try and net my tomatoes, and even though they still managed to figure a way in, I was able to get my hands on some pretty beautiful tomatoes.

I was going to just do a simple roasted tomato with lemon thyme from my garden, but than thought to myself "what makes everything taste better?" The answer was simple, Cheese and Bacon. This is really a easy recipe, but so satisfying. You can take out the pancetta to make it vegetarian.

Homegrown Tomatoes Stuffed with Goat Cheese and Pancetta

4-6 medium size tomatoes

1 10 oz log of ripe goat cheese

Handful of Lemon Thyme or any other thyme

1 package pancetta* an italian bacon

1 shallot

Olive oil

Salt and Pepper

Slice off the tops of the tomatoes, and set the tops aside, scoop out the seeds and veins inside the tomato.

In a saute pan brown the shallot and pancetta in a little olive oil, set aside and cool.

Mix soft goat cheese and the pancetta mixture in a bowl and add about 2 tablespoons of thyme, I even added the thyme flowers.

Lay the remaining thyme in to a baking dish drizzle with olive oil.

Salt and pepper the inside of the tomatoes, and stuff with goat cheese mixture.

Place tops back on and place them on the nest of thyme. Drizzle with more olive oil

Bake at 375 for about 20 min.

Serve with crusty bread and a light salad for an wonderful lunch or dinner. Serve with poached eggs for a unique brunch.

Enjoy.

Rosé Wine Tickles Me Pink.

One of my favorite summertime libations is Rosé Wine. I love that it is crisp and refreshing and it pairs well with just about anything. It is great with fish, cheeses, even nachos. We have some wonderful customers at our shop, and many of them are very well versed on wine, sometimes more than me, but I still find myself having to convince them to give Rosé a chance. I know that many people still think of White Zinfandel (yuck) when they see Rosé, but let me tell you right here, White Zin it is not! Rosé can come from many different grape varietals, there is Pinot noir, Grenache even Malbec. They all bring something different to the table in a subtle yet flirty way.

Rosé is made a few different ways, but the most common way is to allow the red skinned grapes to remain in the juice for a few days to impart that beautiful blushing color. They than press the grapes and than the skins are removed before fermentation, as opposed to left with the juice like they do for red wine.

I think the trend for Rosé is leaning toward the dryer yet full bodied varieties. It is truly satisfying to be able to sip a chilled glass of wine in the summer that is complex and unique rather than light and watery.

I also like the Rhone Varietal Rosé, French Rosé is light and delicate, usually paler in color, I prefer to enjoy it for breakfast... just kidding. But it is wonderful for early daytime celebrations, luncheons, it has a lower alcohol content and is subtle and graceful.

I have to say California is really stepping up with some amazing Rosé , they are unique, complex and diverse, much like the Californians whom produce them. So all I can say is give Rosé a chance! Try it with a grilled artichoke, try it with some aged Spanish goat cheese, heck try it with a steak, you may just love it.

Cheers.

Torie