Roasted tomatoes stuffed with fresh herbs & a trio of cheese
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | larges | Beefsteak tomatoes |
| 2 | Cloves garlic; minced | |
| 1 | cup | Toasted unseasoned breadcrumbs |
| ½ | cup | Grated Gouda cheese |
| ⅓ | cup | Freshly grated Parmesan cheese |
| ½ | cup | Cream cheese |
| 2 | tablespoons | Chopped fresh basil |
| 2 | tablespoons | Olive oil |
| 1 | teaspoon | Dry mustard powder |
| 2 | tablespoons | Chopped dry-packed sundried tomatoes |
| Salt | ||
| Freshly ground black pepper | ||
Directions
Using a sharp knife cut the top off each tomato. Without breaking through the skin, carefully scoop out the inside of the tomato with a melon baller or a spoon and discard. Set the tomato shells aside.
Preheat the oven to 350 degrees. Put the garlic, breadcrumbs, Gouda, Parmesan, cream cheese, basil, olive oil, mustard, and sundried tomatoes in a medium bowl and mix well. Season to taste with salt and pepper and mix well again. Spoon the filling into the tomatoes, dividing it evenly, and place the tomatoes upright in a roasting pan. Bake in the oven until the cheese is hot and the tops are golden brown, 20 to 25 minutes. Remove from the oven and serve hot.
Converted by MC_Buster.
Per serving: 109 Calories (kcal); 11g Total Fat; (91% calories from fat); 2g Protein; 1g Carbohydrate; 21mg Cholesterol; 57mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.