This week's recipe swap theme was Summer Veggies, and I got my friend Sarah's Cheese Stuffed Tomatoes. I've never tried stuffed tomatoes before so I was excited to get this recipe and to try something new! I varied a little from the original recipe, using Fontina cheese instead of Mozzarella (because I already had it on hand), and I thought it tasted great. The flavors were very strong, and K didn't care for it much but it please my palate just fine!! This was definitely a good variation to our regular side dishes and I will be making them again!!
4 medium tomatoes
1/4 cup of your Parmesan breadcrumbs
2 tablespoons butter, melted
8 basil leaves, chopped
1/2 cup Fontina cheese, shredded
1/2 teaspoon salt
1/2 teaspoon pepper
Parsley for garnish
Slice off top of tomato, hollow out (leaving 1/2 inch thick shell), and chop pulp and set aside. In a medium bowl, combine bread crumbs, butter, basil, salt and pepper. Next stir in cheese and tomato pulp. Fill each tomato shell and then wrap each tomato individually in foil.
Grill, or bake (at 400 degrees) for 10 to 15 minutes, until cheese is completely melted. Garnish with parsley and serve hot.
1/4 cup of your Parmesan breadcrumbs
2 tablespoons butter, melted
8 basil leaves, chopped
1/2 cup Fontina cheese, shredded
1/2 teaspoon salt
1/2 teaspoon pepper
Parsley for garnish
Slice off top of tomato, hollow out (leaving 1/2 inch thick shell), and chop pulp and set aside. In a medium bowl, combine bread crumbs, butter, basil, salt and pepper. Next stir in cheese and tomato pulp. Fill each tomato shell and then wrap each tomato individually in foil.
Grill, or bake (at 400 degrees) for 10 to 15 minutes, until cheese is completely melted. Garnish with parsley and serve hot.
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