2 Serves
35 Mins
9 g
4 g
17 g
Preheat your oven to 230°C.
Ingredients, vitamins, and health benefits
Goat Cheese
Parmesan Cheese
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KenyanVitamin E
2 mg / 15 mgVitamin K
15 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
15 µg / 400 µgCalcium
147 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
21 mg / 420 mgPhosphorus
167 mg / 1,250 mgPotassium
271 mg / 4,700 mgSodium
237 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
3 µg / 55 µgFiber
1 g / 28 gSugar
2 g / 50 gSaturated Fat
8 g / 20 gCholesterol
28 mg / 300 mgCaffeine
0 mgNet Carbs
3 gAlcohol
0 g
In a small bowl, combine the goat cheese, parmesan cheese, and fresh basil until well mixed.
Slice the tomatoes in half, place them on a baking sheet, and drizzle each half with olive oil before seasoning with salt and pepper.
Top each tomato half with the prepared cheese mixture, ensuring it is divided equally.
Bake the tomatoes for 20 minutes, or until the cheese is softened and slightly browned.
Basil
Tomato
Olive Oil
Salt And Pepper
Vitamin A
171 µg / 900 µgVitamin C
13 mg / 90 mgVitamin D
0 µg / 20 µgVitamin E
2 mg / 15 mgVitamin K
15 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
15 µg / 400 µgCalcium
147 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
21 mg / 420 mgPhosphorus
167 mg / 1,250 mgPotassium
271 mg / 4,700 mgSodium
Fiber
1 g / 28 gSugar
2 g / 50 gSaturated Fat
8 g / 20 gCholesterol
28 mg / 300 mgCaffeine
0 mgNet Carbs
30
g31
g33
g
Zinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
3 µg / 55 µgAlcohol
0 g