Blue Cheese And Tomato Spread Recipes

BLUE CHEESE-TOMATO SPREAD

Steps:

• Place tomatoes in small bowl. Add enough boiling water to completely cover tomatoes; let stand 30 min. or until tomatoes are soft and plumped. Drain tomatoes; chop into small pieces. Set aside.
• Beat cream cheese and blue cheese in small bowl with electric mixer on medium speed until well blended. Stir in tomatoes, mayo, pecans and basil; cover.
• Refrigerate several hours or until chilled. Serve as a spread for assorted crackers.

BLUE CHEESE AND TOMATO SALAD

Steps:

• In a large bowl, whisk together the oil, yogurt, Worcestershire and salt and pepper, to taste. Stir in the blue cheese; and add a little water if it's too thick, until desired consistency. Cover and refrigerate at least 1 hour before serving.
• To serve arrange the tomatoes on serving plates and season with salt and pepper, to taste. Top with creamy dressing and enjoy!

BLUE CHEESE AND TOMATO SPREAD

Steps:

• Preheat oven to 375°F.
• Arrange tomatoes on a baking sheet in a single layer, cut side up.
• Bake for 1 hour, until they shrink to half their original size.
• Let cool, then puree.
• Just before serving, mash cheeses together with a fork.
• Stir in tomatoes; mixture should be somewhat coarse.
• Add vodka or rum.
• Drizzle with oil and stir to mix; oil should not be completely incorporated.
• Place in a serving bowl and sprinkle with mint.

TOMATO SANDWICHES WITH BLUE CHEESE MOUSSE

Steps:

• Preheat the oven to 500 degrees F.
• Drizzle the cut-side of the bread with olive oil, then put on a sheet tray and place in the oven to toast, 3 to 5 minutes. Evenly spread the butter between the 2 pieces.
• In a non-reactive bowl, combine the blue cheese, cream cheese, Worcestershire and vinegar until well mixed. Add the heavy cream slowly and whip with a rubber spatula or whisk until smooth and mousselike. Reserve until ready to use.
• Slice each tomato into four thick slices, then sprinkle with salt and pepper.
• Spread a thick layer of the blue cheese mousse on the bottom half of the prepared loaf. Add the sliced tomatoes and liberally spread the shaved onion. Top with the top piece of bread and slice into servings.
• Serve with plenty of napkins.

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.

BLUE CHEESE SPREAD

Steps:

• In a small skillet, saute shallots in butter until tender. Remove from the heat; cool. , Meanwhile, in a large bowl, combine the cheeses, sour cream, Cognac, salt and pepper. Add shallots and mix well. Line a 3-cup bowl with plastic wrap. Spread cheese mixture into prepared bowl. Cover and refrigerate for at least 1 hour., Unmold onto a serving plate; garnish with walnuts. Serve with crackers.

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.

SLICED TOMATOES WITH BLUE-CHEESE DRESSING

Steps:

• Core the tomatoes, and cut into thick slices. Peel the onion, and slice.
• Combine the vinegar, oil, cheese, salt and pepper in a mixing bowl. Blend with a wire whisk (the dressing should be lumpy).
• Arrange the lettuce leaves, slices of tomatoes and onions on a cold serving plate, alternating them and slightly overlapping. Pour the dressing over all. Sprinkle with the basil, and serve.

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.