Cheesy Orzo Tomatoes
- Yield servings
Herb-infused Boursin cheese melts into the tender orzo that makes these stuffed tomatoes shine.
Adding the softened Boursin in spoonfuls makes it easier for the cheese to melt and combine with the pasta. The few tablespoons of pasta cooking water also facilitate the mixing. At the peak of tomato season, these are delicious as either a first course or side dish.
- 4 firm, ripe tomatoes, about 8 ounces each (3-inch diameter)
- 1 1/4 teaspoons kosher salt, divided
- 2/3 cup uncooked orzo
- 1/2 cup (4-ounces) Boursin with garlic and fine herbs, softened
- 2 tablespoons finely chopped fresh parsley
- 1/8 teaspoon coarse ground black pepper
- 3 teaspoons grated Parmigiano Reggiano cheese, divided
- Cut a thin slice off top of each tomato. Scoop out some, but not all, of the pulp with a spoon. Sprinkle inside of each tomato with 1/4 teaspoon salt .
- Preheat oven to 375F.
- Cook orzo according to package directions. Drain pasta; reserve 3 tablespoons cooking water and set aside. Rinse drained pasta under cool water.
- Combine orzo, spoonfuls of Boursin, parsley, reserved cooking water, remaining 1/4 teaspoon salt and pepper in a large bowl.
- Spoon mixture into tomatoes; transfer to a greased pie plate or shallow baking dish. Sprinkle 3/4 teaspoon grated cheese over each. Bake 25 minutes or until tops are golden in spots.