ROASTED TOMATOES WITH BLUE CHEESE
Preheat the oven to 400 degrees. Cut the tomatoes in half. Remove the flesh and seeds and spoon into a bowl. Brush the outside surfaces of the tomatoes with
Provided by Ronnie Fein
Categories Vegetable Side, Side Dish, Appetizers
Time 28m
Yield 6-12 Servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees. Cut the tomatoes in half. Remove the flesh and seeds and spoon into a bowl. Brush the outside surfaces of the tomatoes with some of the olive oil. Add the bread crumbs, cheese, basil and garlic to the tomato flesh and seeds. Add the remaining olive oil and salt and pepper to taste. Spoon the mixture into the tomatoes. Place the filled tomatoes on a cookie sheet. Bake for 18-20 minutes or until the tomatoes are tender and the stuffing is golden brown. Serve hot or at room temperature.
Nutrition Facts :
FETA CHEESE-STUFFED TOMATOES
These tempting cheese-stuffed tomatoes are bursting with fresh flavor. Use the small end of a melon scoop to easily remove the pulp. -Laura LeRoy, Waxhaw, North Carolina
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 2 dozen.
Number Of Ingredients 8
Steps:
- Cut a thin slice off the top of each tomato. Scoop out and discard pulp. Invert tomatoes onto paper towels to drain., In a small mixing bowl, beat the cream cheese, feta cheese, sour cream, onion, lemon juice and oregano until blended. Place mixture in a heavy-duty resealable plastic bag; cut a small hole in a corner of bag. Pipe mixture into tomatoes. If desired, sprinkle with black pepper. Chill until serving.
Nutrition Facts : Calories 25 calories, Fat 2g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 28mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.
BLUE CHEESE STUFFED TOMATOES
Make and share this Blue Cheese Stuffed Tomatoes recipe from Food.com.
Provided by SimplyME
Categories Vegetable
Time 1h15m
Yield 20-30 serving(s)
Number Of Ingredients 7
Steps:
- Cut off tomato tops to make caps.
- Scoop out pulp from caps and bottoms.
- Beat cream cheese, blue cheese and sour cream in bowl until well blended.
- Add celery onion and nuts; mix well.
- Spoon or pipe into tomato shells, mounding slightly.
- Replace tomato caps; secure with toothpicks.
- Chill in refrigertor.
- Garnish with parsley, if desired.
Nutrition Facts : Calories 75.9, Fat 7.1, SaturatedFat 2.9, Cholesterol 12.4, Sodium 74.3, Carbohydrate 1.6, Fiber 0.5, Sugar 0.6, Protein 2.2
BLEU CHEESE STUFFED TOMATOES
Make and share this Bleu Cheese Stuffed Tomatoes recipe from Food.com.
Provided by Millereg
Categories Grains
Time 20m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Carefully slice the top off each tomato and scoop out the inside.
- Place the hollow tomatoes in a bowl of ice and water, and then cover and refrigerate until ready to serve.
- In a food processor, puree the ricotta and cottage cheese until smooth; transfer to a small bowl.
- Add the crumbled blue cheese and a dash of Tabasco; stir until blended- cover and refrigerate until ready to serve.
- At serving time, drain the tomatoes on paper towels.
- Stuff each tomato with blue cheese mixture and arrange on a platter.
Nutrition Facts : Calories 122.9, Fat 5.2, SaturatedFat 3.1, Cholesterol 14.9, Sodium 246.2, Carbohydrate 11.6, Fiber 3, Sugar 6.6, Protein 9.1
BLUE-CHEESE-STUFFED FILLETS
Provided by Claire Robinson
Categories main-dish
Time 1h30m
Yield 4 servings, butter 8 servings
Number Of Ingredients 6
Steps:
- In a food processor, pulse butter until whipped, and add salt and cheese. Pulse again just until incorporated. Dollop the compound butter towards 1 side of a piece of natural parchment paper or plastic wrap. Roll into a log, twisting opposite ways on both ends to create a tightly wrapped log of butter. Refrigerate for at least 1 hour to set. (Can be stored up to 1 week in the refrigerator and up to 1 month in the freezer.) This could be made into 2 logs, as you will only need half this recipe for the steaks.
- Preheat oven to 400 degrees F.
- Once butter log is set, slice 1/2 the whole log into 1/4-inch disks. Cut a slit in the side of each fillet, and stuff with a butter disk. Tie each fillet with kitchen twine to keep it shape and sprinkle pepper each side.
- Add the olive oil to a large oven-proof skillet over medium-high heat. Once hot, sear each fillet until brown on both sides, about 3 to 5 minutes per side. Move skillet into the preheated oven to cook to desired doneness. Put another disk of the compound butter on top of each fillet just about 3 minutes before removing from oven, to just begin to melt but not melted completely. Remove from the oven and place on serving plates. Eat and enjoy!
CHEESE-STUFFED CHERRY TOMATOES
"They're easy to fix as an appetizer or salad," says Mary Lou, a Florida native. "It's impossible to eat just one."
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 1 dozen.
Number Of Ingredients 7
Steps:
- Cut a thin slice off the top of each tomato. Scoop out and discard pulp. Invert tomatoes onto paper towels to drain. Combine cheese and onion; spoon into tomatoes., In a small bowl, whisk the oil, vinegar, oregano, salt and pepper. Spoon over tomatoes. Cover and refrigerate for 30 minutes or until ready to serve.
Nutrition Facts : Calories 111 calories, Fat 11g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 93mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein.
BLT-STUFFED TOMATOES
Whip up a batch of BLT-Stuffed Tomatoes for a snack, a picnic, a potluck or just to work through your tomato surplus. Who knew you could stuff a tomato, let alone create BLT-Stuffed Tomatoes? Cherry tomatoes stuffed with bacon crumbles, chopped romaine lettuce, cream cheese and mayo? Yes, please!
Provided by My Food and Family
Categories Meal Recipes
Time 15m
Yield 9 servings
Number Of Ingredients 6
Steps:
- Cut tops off tomatoes; discard. Scoop out seeds. Drain tomatoes, cut sides down, on paper towels.
- Meanwhile, mix cream cheese and mayo in medium bowl until blended. Stir in bacon and lettuce.
- Spoon cream cheese mixture into tomatoes just before serving; top with crushed croutons.
Nutrition Facts : Calories 80, Fat 8 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 115 mg, Carbohydrate 1 g, Fiber 0 g, Sugar 1 g, Protein 1 g
STUFFED BAKED TOMATOES
I make this baked stuffed tomatoes dish often-my family really likes it. Besides being flavorful, the tomatoes make a colorful, zesty addition to any dinner. -Edna Jackson, Kokomo, Indiana
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. Cut a thin slice off the top of each tomato. Scoop out pulp, leaving a 1/2-in. shell. Invert shells onto paper towels to drain. Mix stuffing ingredients except parsley; spoon stuffing into tomatoes. Sprinkle with parsley. , Place tomatoes in a baking dish; cover with aluminum foil to prevent over-browning of stuffing. Bake until tomatoes are tender and stuffing is hot, about 30 minutes.
Nutrition Facts : Calories 146 calories, Fat 11g fat (6g saturated fat), Cholesterol 24mg cholesterol, Sodium 434mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 2g fiber), Protein 3g protein.
BLUE CHEESE CRUSTED TOMATOES
Provided by Judith Fertig
Categories Tomato Side Fourth of July Vegetarian Quick & Easy Low Cal Backyard BBQ Blue Cheese Summer Grill Grill/Barbecue Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 4
Steps:
- Prepare barbecue (high heat), leaving opposite side unlit if gas grill or without coals if charcoal grill. Mix breadcrumbs and olive oil in small bowl, mashing to coat. Cut top 1/4 from each tomato. Sprinkle tomatoes with salt and pepper. Top each with 1 tablespoon blue cheese. Sprinkle with breadcrumb mixture.
- Arrange tomatoes (topping side up) on unlit side of grill. Cover grill and cook tomatoes until slightly soft and cheese melts, about 13 minutes. Serve immediately.
CHEESE-STUFFED TOMATOES
Make and share this Cheese-Stuffed Tomatoes recipe from Food.com.
Provided by SimplyME
Categories Vegetable
Time 35m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Scoop out center of each tomato half, leaving a 1/2 inch thick shell.
- Chop scooped out tomato pulp; set aside.
- In a medium bowl, combine breadcrumbs, butter, basil, salt and pepper.
- Stir in cheese and chopped tomato pulp.
- Fill tomato shells with breadcrumb mixture.
- Wrap each stuffed half in foil.
- Place on grill, stuffed side up.
- Cook 10 to 15 minutes or until cheese melts.
- Remove foil; sprinkle with parsley.
- Serve hot and enjoy.
Nutrition Facts : Calories 90.8, Fat 6.9, SaturatedFat 4.3, Cholesterol 18.6, Sodium 289.2, Carbohydrate 4.7, Fiber 1.2, Sugar 2.5, Protein 3.3
STUFFED TOMATOES
A big platter of these tomatoes goes well with grilled meat or fish, or makes a lovely starter
Provided by Mary Cadogan
Categories Buffet, Lunch, Side dish, Starter, Supper
Time 30m
Number Of Ingredients 7
Steps:
- A big platter of these tomatoes goes well with grilled meat or fish, or serve them as a starter with cured meats and crusty bread.
- Heat oven to 200C/fan 180C/gas 6. Toast the bread, then remove the crusts and break it up into the food processor to make crumbs. Add the thyme, chives or parsley, oil and garlic, then pulse briefly to mix.
- Halve the tomatoes and put in one layer in a shallow ovenproof dish. Spread each cut side with a little mustard, then sprinkle a little of the crumb mix on the top. Bake for 15-20 mins until the topping is crunchy and lightly browned.
Nutrition Facts : Calories 76 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.35 milligram of sodium
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