Tomatoes Stuffed With Goat Cheese

Ingredients
4 large tomatoes, about 1 1/2 pounds total
salt and pepper
4 slices white bread
2 tablespoons olive oil
2 small goat cheeses (about 8 ounces total)
2 garlic cloves, finely chopped
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh chives
1 tablespoon chopped fresh thyme
salad leaves for serving

Directions
Heat the oven to 400F
Core the tomatoes, cut shallow lids from the flower (rounded)
ends, and discard them.

Using a sharp spoon or melon baller, scoop out about half of the
seeds from the tomatoes, taking care not poke a hole int he
bottom.

Sprinkle in insides with salt and pepper.

Toast the bread and stamp out the largest possible rounds from
the center of each with a 3-inch cookie cutter.

Brush the rounds generously with some of the olive oil and set
them in a single layer in a small baking dish.

For the filling, crumble the goat cheeses into a bowl, or
coarsely crush them with a fork. Mix the garlic, parsley,
chives, thyme, pepper, and a little salt in a small bowl, and
sprinkle half the mixture in the tomatoes.

Fill the tomatoes with the crumbled cheese, mounding it so it is
not packed down.

Sprinkle withe the remaining garlic mixture and drizzle with the
rest the olive oil.

Place the tomatoes on the bread croates. Bake until the cheese
is very hot and the tomato skins start to split, 15 to 20
minutes.