« Back to recipes

Stuffed Heirloom Tomatoes with Fresh Goat Cheese & Aioli

Christian Eckmann - Ambria

Chef demonstration
Soups & Sides
Summer

Serves 4

Stuffed Tomatoes
  • 2 medium sized ripe heirloom tomatoes, peeled, halved lengthwise, seeds and membranes removed
  • 4 oz fresh creamy goat cheese
  • ¼ loaf French bread, crusts removed, cubed into 1 cm pieces
  • 2 cloves garlic
  • 8 leaves basil
  • 8 leaves Anise Hyssop
  • ¼ bunch chives
  • 4 sprigs parsley
  • 6 oz olive oil
  • 2 oz extra virgin olive oil
  • 1 tsp sherry vinegar
  • Salt and pepper to taste
Aioli
  • ½ clove garlic
  • 1 egg yolk, medium size egg, very fresh, organic
  • 6 oz olive oil
  • 1 oz whole milk
  • Juice of ½ lemon
  • 1 tsp sherry vinegar
Fry bread crumbs:
  1. Begin by heating the olive oil over medium high heat.
  2. Add in the two garlic cloves and fry to a light golden brown, then remove.
  3. Toss in the cubes of French bread and lightly fry until golden brown.
  4. Remove carefully and place on a paper towel to drain.
  5. Season with salt and black pepper.
Make the fresh herb oil
  1. Combine the herbs with a pinch of salt in a mortar.
  2. Begin to work the mixture while adding in a little extra virgin olive oil to form a paste.
  3. Keep working the mixture and adding in a stream of oil until it is at a sauce-like consistency.
  4. Season with salt and pepper and add a few drops of sherry vinegar.


Place the fresh goat cheese into a bowl and add in two spoonfuls of the herb oil and a small handful of the fried pieces of bread. Mix with a fork smashing everything together. Season with salt and a few twists of black pepper. Taste.

To prepare the aioli

  1. Gently combine the clove of garlic with the egg yolk.
  2. Start to add in the olive oil drop by drop until the emulsion becomes thick.
  3. Add the milk and combine.
  4. Add in a few drops of lemon juice to thin the aioli out.
  5. Continue adding any remaining olive oil. Finish with a few drops of olive oil and then season with salt and pepper.

To stuff the tomatoes
  1. Season tomatoes with salt.
  2. Spoon some of the goat cheese and bread mixture into the halved tomato.
  3. Smooth out the bottom and place on a plate

To garnish the plate
  1. Spoon some of the aioli around the tomato.
  2. Spoon some of the herb oil on top and around the plate.

Return to recipe listing »

Know your food, know your farmer
Locations & hours
May through October (Outdoors)
Lincoln Park
N. Clark St & N. Lincoln Ave
Wednesdays and Saturdays, 7am–1pm
June through October (Outdoors)
The Park at Wrigley
3637 N. Clark, adjacent to Wrigley Field
Thursdays, 4pm–8pm
June through October (Outdoors)
West Loop, Mary Bartelme Park
115 S. Sangamon St
Saturdays, 8am–1pm
November through April (Indoors)
Peggy Notebaert Museum
2430 N. Cannon Dr.
Saturdays, 8am–1pm

Full schedule »

Business office
2613 W. Lawrence Avenue

Chicago, IL 60625

(773) 880-1266

Contact us »

Follow us on Instagram

GreenCityMarket

Proud member of the Farmers Market Coalition

Donate