Blue Cheese Crusted Tomatoes Food

BLUE CHEESE CRUSTED TOMATOES

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.

BLEU CHEESE CRUSTED FILET MIGNON

Steps:

• Preheat oven to 400 degrees F. Line a baking sheet with foil; set aside.
• In a small mixing bowl, combine bleu cheese, bread crumbs, herbs, and 1/2 teaspoon of olive oil; set aside.
• Add 1 tablespoon olive oil to a large saute pan and heat over medium-high heat. Season steaks with salt and pepper and to add pan, but do not crowd. Sear 1 to 2 minutes per side just to brown. Remove pan from heat and transfer steaks onto prepared baking sheet.
• Top each steak with 1/4 of blue cheese mixture. Finish cooking steaks in preheated oven for 4 minutes for medium-rare, 6 minutes for medium, and 8 minutes for well done.
• Return pan to stove and deglaze with cognac by scraping bits from bottom of pan. Add remaining ingredients and bring to a boil over high heat. Reduce liquid by half.
• Serve steaks hot with sauce.

TOMATOES AND BLUE CHEESE

Steps:

• Cut tomatoes into thick wedges and serve with your favorite homemade blue-cheese dressing, some snipped chives, and plenty of cracked pepper.

SUMMER TOMATO PIE

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Press pie crust into a 9-inch pie pan; prick bottom and sides with fork.
• Bake crust in the preheated oven until lightly browned, 10 to 12 minutes. Cool completely.
• Reduce oven temperature to 350 degrees F (175 degrees C).
• Place tomatoes in a single layer of a colander; sprinkle with salt. Let sit for about 10 minutes to release moisture. Blot excess moisture with a paper towel. Arrange 1 layer of tomato slices around the bottom of the cooled pie crust, overlapping the slices. Sprinkle half the garlic and half the basil onto tomato layer. Sprinkle half the Cheddar cheese and half the mozzarella cheese over basil layer. Repeat layering with remaining tomatoes, garlic, basil, Cheddar cheese, and mozzarella cheese. Spread mayonnaise over the top mozzarella cheese layer.
• Bake in the preheated oven until cheese is melted and bubbling, about 30 minutes. Cool on a wire rack.

GRILLED BLUE CHEESE-CRUSTED TOMATOES

Steps:

• Prepare 1 side of barbecue on 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 inch 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.

BLUE CHEESE STUFFED TOMATOES

Steps:

• Slice the top third (stem side) off each tomato. Cut a small slice off each bottom so that the tomatoes are flat and able to stand up. Using a melon baller or small spoon, remove the inside of each tomato to hollow out the center. Place the tomatoes on a plate or platter. Sprinkle the tomatoes with 1/4 teaspoon salt.
• Mash the cream cheese in a bowl with a rubber spatula until it is soft and malleable. Gently fold in the blue cheese, being careful not to overmix and break the blue clumps. Season with pepper. Use two small spoons to fill the tomatoes with the blue cheese mixture. (How much will depend on the size of the tomato; small tomatoes should get about 1 teaspoon of the mixture. You can also transfer the mixture to a pastry bag or resealable plastic bag with the corner cut off and pipe the cheese mixture into each tomato.)
• Toss the chives and bacon together in a small bowl. Top each tomato with the mixture. Drizzle hot honey over the entire plate. Serve.

BLUE CHEESE-CRUSTED SIRLOIN STEAKS

Steps:

• Preheat broiler. In a large broil-safe skillet, heat 1 tablespoon butter over medium heat; saute onion until tender. Transfer to a bowl; stir in cheese and bread crumbs., Cut steak into 4 pieces; sprinkle with salt and pepper. In same pan, heat remaining butter over medium heat; cook steaks until desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°), 4-5 minutes per side. , Spread onion mixture over steaks. Broil 4-6 in. from heat until lightly browned, 2-3 minutes.

BLUE CHEESE CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Stir cream cheese and blue cheese together in a bowl. Beat egg in a separate bowl. Pour bread crumbs into a third shallow bowl.
• Spread cheese mixture over each chicken piece. Roll each piece of chicken around filling; dip into egg and press into bread crumbs until coated. Arrange chicken rolls on a baking sheet or baking pan.
• Bake in the preheated oven until no longer pink in the center and the juices run clear, 20 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cheese mixture will start to run out when done. Serve chicken over cooked rice.

BLUE CHEESE STUFFED TOMATOES

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.