CHEESE-TOPPED GRILLED TOMATOES
Prepare Cheese-Topped Grilled Tomatoes from My Food and Family as a scrumptious smart side dish. Cheese-topped grilled tomatoes are a Healthy Living recipe.
Provided by My Food and Family
Categories Holiday & Special Occasion Recipes
Time 22m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Heat grill to medium-high heat.
- Place tomatoes, cut-sides up, in 8-inch square foil pan sprayed with cooking spray. Drizzle with dressing; top with cheeses. Place pan on grill grate.
- Grill 10 to 12 min. or until mozzarella is melted and tomatoes are heated through.
- Sprinkle with herbs.
Nutrition Facts : Calories 80, Fat 4.5 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 320 mg, Carbohydrate 5 g, Fiber 1 g, Sugar 3 g, Protein 6 g
CHEESE-TOPPED POTATOES IN FOIL
Whenever we go camping, cheesy potato packets are a must. They just may remind you of scalloped potatoes. In the winter, I bake them in the oven. -Denise Wheeler, Newaygo, Michigan
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Prepare campfire or grill for medium heat. In a large bowl, toss potatoes with onion, bacon, butter, salt and pepper. Place on a large piece of greased heavy-duty foil (about 36x12-in. rectangle). Fold foil around potatoes, sealing tightly., Cook on campfire or in covered grill until potatoes are tender, about 15 minutes per side. Open foil carefully to allow steam to escape; place cheese over potatoes. Cook until cheese is melted, 1-2 minutes. If desired, serve with sour cream.
Nutrition Facts : Calories 217 calories, Fat 11g fat (7g saturated fat), Cholesterol 24mg cholesterol, Sodium 454mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 2g fiber), Protein 7g protein.
TOMATO-TOPPED CHEESY POTATO BAKE
This cheesy potato bake is perfection. Add chunks of tomato and more Parmesan, and it's perfection-plus!
Provided by My Food and Family
Categories Side Dish Recipes
Time 1h35m
Yield 12 servings, 1 cup each
Number Of Ingredients 11
Steps:
- Heat oven to 400°F.
- Cook potatoes in saucepan of boiling water 10 min. or just until tender; drain. Return potatoes to pan; cover with cold water. Let stand until cooled.
- Meanwhile, melt butter in medium saucepan on medium heat. Add onions; cook and stir 3 min., adding garlic for the last minute. Add flour; cook and stir 1 min. Gradually add broth; cook 5 min. or until thickened, stirring constantly. Add shredded cheese, 2 Tbsp. Parmesan and red pepper; cook and stir 1 min. or until shredded cheese is melted. Remove from heat.
- Drain potatoes. Layer half each of the potatoes and cheese sauce in 13x9-inch baking dish sprayed with cooking spray; repeat layers. Top with tomatoes.
- Bake 20 min. or until heated through. Top with remaining Parmesan; bake 5 min. or until golden brown. Sprinkle with parsley.
Nutrition Facts : Calories 130, Fat 5 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 15 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g
CHEESY STUFFED TOMATOES
You don't have to use mozzarella; other fresh cheeses like ricotta, goat, or feta will work, though you might miss that stretchy molten-cheese effect.
Provided by Andy Baraghani
Categories Bon Appétit Summer Dinner Side Appetizer Tomato Mozzarella Vegetarian Quick & Easy Raisin Thyme Pistachio Soy Free Peanut Free Wheat/Gluten-Free
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F. Toast pistachios on a rimmed baking sheet, tossing once, until golden brown, 5-8 minutes. Let cool, then finely chop. Reduce oven temperature to 325°F.
- Slice about 1/2" off the top of each tomato; reserve tops. Using a spoon, scoop out the center of each tomato (save for making sauce). Season insides of tomatoes with salt and pepper. Transfer to a baking dish large enough to hold tomatoes (they can be snug).
- Mix pistachios, garlic, raisins, 1/4 cup oil, and 1 Tbsp. thyme in a medium bowl; season with salt and pepper. Place about 1 Tbsp. filling in each tomato. Tear mozzarella into bite-size pieces and snuggle into tomatoes. Top with remaining filling (you may need to gently press filling down with your fingers).
- Replace tomato tops; drizzle with oil. Scatter thyme sprigs over and bake, uncovered, until tomatoes release some liquid and begin to get a little wrinkly on top, 35-45 minutes. Let cool slightly before serving.
FOUR-CHEESE BROILED TOMATO SLICES
My husband loves this recipe. It's a wonderful use for my garden tomatoes! -Jen Low, Buffalo, New York
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 20 appetizers.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the first seven ingredients. Cut each tomato into five slices. Spread each with 1 tablespoon cheese mixture. , Place on an ungreased baking sheet. Broil 3 in. from the heat for 3-5 minutes or until cheese mixture is golden brown and tomatoes are heated through.
Nutrition Facts : Calories 76 calories, Fat 6g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 222mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
SPINACH-TOPPED TOMATOES
This colorful side dish is classic for a reason! It provides a perfect taste of summer when garden-fresh tomatoes are in season, but we enjoy it year-round. My daughter especially loves this dish. -Ila Mae Alderman, Galax, Virginia
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, cook spinach according to package directions with bouillon; drain well. Cool slightly; press out excess liquid. , Lightly salt tomato halves; place with cut side down on a paper towel for 15 minutes to absorb excess moisture. , Meanwhile, in a small bowl, combine the spinach, bread crumbs, cheese, onion, butter, egg, garlic, pepper and cayenne pepper. , Place tomato halves, cut side up, in a shallow baking dish. Divide the spinach mixture over tomatoes. Sprinkle with shredded cheese if desired. Bake at 350° for about 15 minutes or until heated through.
Nutrition Facts : Calories 236 calories, Fat 19g fat (11g saturated fat), Cholesterol 78mg cholesterol, Sodium 649mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 3g fiber), Protein 7g protein.
GRILLED TOMATOES - CHEESE TOPPED
This is a very quick and tasty way to fix some of the tomatoes that are coming in from your tomato vines. Nice side dish - and a change from a regular salad.
Provided by Trisha W
Categories Cheese
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Halve tomatoes, and sprinkle cut surfaces with salt and freshly ground pepper.
- Mix bread crumbs, cheese, and butter; sprinkle on top of tomatoes, trimming with snipped parsley.
- Heat tomatoes, cut side up, on griddle about 5 minutes, or until heated through.
Nutrition Facts : Calories 135.6, Fat 9.7, SaturatedFat 5.9, Cholesterol 24.3, Sodium 223.3, Carbohydrate 9, Fiber 1.7, Sugar 3.5, Protein 4.4
CHEESE-TOPPED TOMATOES
Looking for a side dish to accompany grilled meat or chicken? Arlene Risius of Buffalo Center, Iowa sprinkles blue cheese, bread crumbs and a few other ingredients over tomato halves, then grills them for delicious results.
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Sprinkle cut side of tomatoes with salt, bread crumbs, cheese and onion. Drizzle with butter. , Prepare grill for indirect heat. Grill, covered, over indirect medium heat for 6-8 minutes or until cheese is melted.
Nutrition Facts : Calories 83 calories, Fat 6g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 403mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.
CHEESE TOPPED GRILLED TOMATOES
An easy and light side dish from Kraft that works on the grill or in the oven, if you wish. You can also use a balsamic dressing instead of zesty Italian.
Provided by Recipe Reader
Categories Vegetable
Time 17m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat grill to medium-high heat.
- Place tomatoes, cut side up, in greased 8-inch square foil pan.
- Drizzle with dressing, and sprinkle with both cheeses.
- Place pan on grate of grill; close lid, and grill 10 to 12 minute or until cheeses are melted and bottoms of tomatoes are browned.
- Garnish with fresh basil.
Nutrition Facts : Calories 106.8, Fat 8.1, SaturatedFat 3, Cholesterol 13.3, Sodium 372.1, Carbohydrate 4.4, Fiber 0.8, Sugar 3, Protein 4.7
BLUE CHEESE STUFFED TOMATOES
Provided by Katie Lee Biegel
Categories appetizer
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 7
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.
CHEESY TOMATO TOAST
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the broiler. Place the bread on a baking sheet and broil until lightly golden on both sides.
- Whisk 2 tablespoons olive oil with the garlic and basil in a small bowl; brush evenly on the toasted bread. Season the tomatoes with salt and pepper; arrange a layer of tomatoes on each bread slice. Chop any remaining tomato slices and set aside for the salad. Top the bread evenly with the gruyere, mozzarella and parmesan. Return to the broiler and cook until the cheese melts, about 2 minutes.
- Whisk the vinegar and the remaining 2 tablespoons olive oil in a large bowl; season with salt and pepper. Add the greens and the reserved chopped tomatoes and toss. Serve the cheese toast with the salad and chips.
Nutrition Facts : Calories 471 calorie, Fat 31 grams, SaturatedFat 12 grams, Cholesterol 47 milligrams, Sodium 529 milligrams, Carbohydrate 31 grams, Fiber 3 grams, Protein 19 grams
BAKED TOMATOES WITH GOAT CHEESE
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Slice off the tops of 4 large beefsteak tomatoes; scoop out the seeds and some of the flesh. Drizzle with olive oil; season with salt and pepper. Fill each tomato with 1 ounce crumbled goat cheese. Combine 1/2 cup panko, 2 tablespoons each olive oil, grated Parmesan and chopped parsley, 1 grated garlic clove, 1 teaspoon each fresh thyme and grated lemon zest and 1/2 teaspoon kosher salt; sprinkle on the tomatoes. Bake at 450˚ F until golden brown, about 10 minutes.
BROILED TOMATOES WITH CHEESE
Make and share this Broiled Tomatoes With Cheese recipe from Food.com.
Provided by lazyme
Categories Vegetable
Time 18m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Sprinkle tomato halves with salt and pepper. Sprinkle each half with 1/8 teaspoon basil, spread with 1 teaspoon mayonnaise, and sprinkle with 2 teaspoons cheese.
- Broil 7 to 8 minutes about 10 inches from the broiler.
Nutrition Facts : Calories 30.8, Fat 1.1, SaturatedFat 0.6, Cholesterol 2.9, Sodium 55.5, Carbohydrate 3.7, Fiber 1.1, Sugar 2.4, Protein 2.1
BROILED CHEESE-TOPPED TOMATOES
Make and share this Broiled Cheese-Topped Tomatoes recipe from Food.com.
Provided by Barb in WNY
Categories Vegetable
Time 12m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cut tomatoes in half.
- Place in a shallow pan, cut side up.
- Dribble 1 teaspoon lemon juice over each half.
- Sprinkle halves with salt and pepper.
- Dot each half with 1/2 teaspoon butter.
- Place under preheated broiler for 5 minutes.
- Melt remaining 2 tablespoons butter.
- Stir in cheese, breadcrumbs and basil; sprinkle over tomatoes.
- Return to the broiler.
- Brown lightly, about 2 minutes, Serve on toast rounds.
Nutrition Facts : Calories 233.2, Fat 11.6, SaturatedFat 6.3, Cholesterol 45.9, Sodium 716.9, Carbohydrate 25.5, Fiber 2.1, Sugar 3.5, Protein 7.4
TOMATOES, ONIONS, AND CHEESE TOPPED BRUSCHETTA
Bruschetta topped with Tomatos, Onions, and Spices in an Olive Oil and Vinegar marinade with a top layer of Mozzarella cheese.
Provided by jjfclef
Categories Sauces
Time 27m
Yield 10 Bread Slices, 5 serving(s)
Number Of Ingredients 12
Steps:
- 1.) Combine the first 8 ingredients and stir together in a medium sized bowl. Cover and place in fridge for at least one hour. (Hint, the longer the mixure marinates, the better flavor you will get! I like to let it sit in the fridge over night.).
- 2.) Pre-heat oven to 400 degrees.
- 3.) Place all ten slices of Italian Bread on a baking sheet and bake/toast for 6 to 7 minutes per side in the 400 degree oven. (This is more to dry the bread out than giving any color to the bread. So, don't worry if there is not much browning of the bread!).
- 4.) After the bread is baked/toasted on both sides, drizzle a little Olive Oil on each piece of bread.
- 5.) Then top each piece of bread with 1 1/2 to 2 spoonfuls of the Tomato and Onion marinade.
- 6.) Sprinkle each piece of bread with Salt and Black Pepper to taste.
- 7.) Sprinkle each piece of bread with the Mozzarella cheese.
- 8.) Place topped slices of bread back into the 400 degree oven until the cheese has melted. (usually about 8-10 minutes).
- 9.) Enjoy!
Nutrition Facts : Calories 449.5, Fat 35.4, SaturatedFat 7.3, Cholesterol 17.7, Sodium 389.4, Carbohydrate 24.2, Fiber 1.8, Sugar 2.2, Protein 9.2
BAKED CHERRY TOMATOES WITH PARMESAN TOPPING
Categories Cheese Tomato Appetizer Side Bake Broil Graduation Parmesan Summer Parsley Bon Appétit Sugar Conscious Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 6
Steps:
- Pour oil into 13x9x2-inch broilerproof ceramic baking dish. Add tomatoes; turn to coat with oil. Sprinkle with salt and pepper. Top with parsley and cheese. (Can be made 1 day ahead. Cover; chill.)
- Preheat oven to 400°F. Bake tomatoes just until plump and shiny but not split, about 10 minutes.
- Preheat broiler. Broil until tomatoes begin to split and cheese begins to color, about 2 minutes. Serve hot or warm.
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