This is a very simple yet tasty recipe. I advise reserving a cup or so of the water used to cook the orzo because it really dries up once combined with the goat cheese. I found a lemon goat cheese log on sale and snapped it up - the lemon added another layer of flavor that worked very well with the tomato. You really need to get a grapefruit knife or melon baller because scooping out the tomato was a little harder than expected.
Ingredients
6 large tomatoes
2 tablespoons chopped green onions
2 tablespoons chopped basil leaves
6 ounces goat cheese
Salt and freshly ground black pepper
2 cups cooked orzo
2 tablespoons extra-virgin olive oil
1/4 cup grated Parmesan
Directions
Preheat the grill to medium heat.
Cut the tomatoes and core them, removing all the seeds and juice.
In a medium bowl add the onions, basil, and goat cheese. Mix and season with salt and freshly ground black pepper. Add cooked orzo and combine. Stuff the tomatoes with the mixture. Drizzle olive oil over the tomatoes. Top the tomatoes with the Parmesan.
Place the tomatoes directly on the grill with the cover closed and cook for 10 minutes. The juices will begin to run. Remove from grill and place on platter.
