Cheese Topped Tomatoes Recipes

SPINACH-TOPPED TOMATOES

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.

CHEESY STUFFED TOMATOES

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.

PARMESAN-ROASTED TOMATOES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place tomatoes in a bowl and toss gently with olive oil and season with salt and pepper. Arrange on a baking sheet and top each tomato half with Parmesan cheese.
• Bake in the preheated oven until Parmesan cheese is melted and slightly browned, 15 to 20 minutes.

CHEESE-TOPPED GRILLED TOMATOES

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.

CHEESE-TOPPED TOMATOES

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.

BLUE CHEESE STUFFED TOMATOES

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.

BROILED CHEESE-TOPPED TOMATOES

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.

ROASTED TOMATOES AND CHEESE WITH THYME

Steps:

• Preheat a wood-burning or regular oven to 500 degrees. (If using a regular oven, set rack in lowest position and line with a pizza stone or metal baking sheet.) Combine oil, tomatoes, and thyme in a large ovenproof skillet. Roast (on pizza stone, if using) until tomatoes brown in places and release their juices, 25 to 30 minutes. Season with salt. Add cheese to skillet; return to oven and roast just until warmed through and very soft, about 5 minutes more. Serve immediately.

BROILED BLUE CHEESE TOMATOES

Steps:

• Set an oven rack 4 to 5 inches from the heat source and preheat the oven's broiler.
• Melt butter in a small skillet over medium heat. Stir in panko bread crumbs and garlic powder until well combined and cook until bread crumbs are very lightly browned, 1 to 2 minutes. Remove from heat.
• Cut tomatoes in half lengthwise and place on a baking sheet, cut sides up. Brush with olive oil and sprinkle with salt and pepper. Broil tomatoes until warmed through and lightly browned, about 3 minutes.
• Finely chop blue cheese if there are any large chunks. Sprinkle on top of tomatoes, then top with bread crumb mixture. Broil until cheese is melted and bread crumbs are golden brown, about 1 more minute. Watch carefully, as bread crumbs can burn quickly.

CHEESE TOPPED GRILLED TOMATOES

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.