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Chef Toribio Prado
A nice, fresh, stuffed appetizer!
Combine vinaigrette ingredients in a blender and blend until smooth.
Slice tomatoes in half lengthwise, and remove seeds with a teaspoon.
Fill each half with goat cheese and put yellow halves on red halves and press gently to close.
Hand tear the arugula and basil and toss with red onion.
Add the tomatoes and vinaigrette and toss.
Serve over whole basil leaves.