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Recipe for :

Tomatoes with Crottin cheese

This recipes comes from the French web site known as Cooking2000 - described as 'Traditional French cooking recipes, wines and advice . . .'

There are many more recipes to be found on the site, with new ones being added all the time, and the great thing is that the site is in both French and English.

To visit Cooking2000 <click here>


4 Crottins de Chavignol or 4 Petits Berrichons (fresh or 1/2 "secs" dry)
8 tomatoes, average size
Basil leaves
Salt and pepper
Olive oil

  • Drop the tomatoes in boiling water for a few seconds, this will make pealing them easier.
  • Once pealed cut the tops off and take out the insides with a spoon.
  • Make sure you keep tops, these will be needed later.
  • Cut the crottins in two, place them in a bowl and add four spoons of olive oil.
  • Salt and pepper.
  • Mix to obtain a smooth paste.
  • Use this paste to fill the tomatoes.
  • Place the basil leaves on top. Take the tomatoes tops and put them on the tomatoes.
  • Place in a cold place for an hour.


  • An easy recipe.
  • Caution, allow the tomatoes and the goat’s cheese to be well impregnated with the basil.
  • Serve well cooled. A pleasant starter for a summer’s day. The cheese and the tomatoes marry well together.

Serves 4