Oven Roasted Stuffed Plum Tomatoes with Gorgonzola and Bacon and Spinach

        

This is a great side dish – we had them with a small New York Strip the other night – Kind of a twist on the stuffed mushrooms I made last week!

Ingredients:
2 large plum tomatoes
3 tbs extra virgin olive oil
2 twists fresh ground sea salt ( or a  pinch of regular – not too much )
3 twists fresh ground pepper ( about 1/8 tbs)
1/8 tbs garlic powder
¾ tsp dried basil
2 strips bacon crumbled
¼ stick cream cheese, softened
1/2 cup crumbled gorgonzola cheese
2/3 cup fresh spinach, chopped fine ( frozen will work – just not as well)
¼ cup or so of Panko breadcrumbs.

Pre heat oven to 400 degrees

Slice the tomatoes in half, and scoop out the seeds.  In a small bowl, mix olive oil, salt, pepper and garlic powder with a whisk.  Add tomatoes and toss till well coated.

In the microwave, cook bacon on a paper towel at 1 minute per slice, plus one minute, then crumble.  Soften cream cheese in microwave for about 15 seconds on high, depending on your microwave – just watch it so it doesn’t melt.  Place chopped fresh spinach on a paper towel, and GENTLY heat for about 10 seconds on high – just barely warm, so watch this, or it will reduce to nothing VERY quickly!

In a separate bowl, mix basil, bacon, cheese and spinach with a fork, until well mixed.  Make 4 “snowballs” out of stuffing, and place in tomatoes.

Place tomatoes on small cookie sheet on foil or parchment paper, top with Panko bread crumbs, and drizzle with remaining olive oil.  Roast at 400 degrees for 20 minutes.  Serve.  They make a nice, unusual side dish – especially simple for company!

Bon Appetit!

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