ROASTED TOMATOES WITH BLUE CHEESE
Preheat the oven to 400 degrees. Cut the tomatoes in half. Remove the flesh and seeds and spoon into a bowl. Brush the outside surfaces of the tomatoes with
Provided by Ronnie Fein
Categories Vegetable Side, Side Dish, Appetizers
Time 28m
Yield 6-12 Servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees. Cut the tomatoes in half. Remove the flesh and seeds and spoon into a bowl. Brush the outside surfaces of the tomatoes with some of the olive oil. Add the bread crumbs, cheese, basil and garlic to the tomato flesh and seeds. Add the remaining olive oil and salt and pepper to taste. Spoon the mixture into the tomatoes. Place the filled tomatoes on a cookie sheet. Bake for 18-20 minutes or until the tomatoes are tender and the stuffing is golden brown. Serve hot or at room temperature.
Nutrition Facts :
STEAK & BLUE CHEESE BRUSCHETTA WITH ONION & ROASTED TOMATO JAM
An appetizer bursting with flavor from bleu cheese, caramelized onion, jam and balsamic vinegar-tasty bites that vanish in a hurry. -Debbie Reid, Clearwater, Florida
Provided by Taste of Home
Categories Appetizers
Time 55m
Yield 16 appetizers.
Number Of Ingredients 12
Steps:
- Preheat oven to 400°. In large skillet, heat 2 tablespoons oil over medium-high heat; saute onion until softened. Reduce heat to medium-low; cook until golden brown, 25-30 minutes, stirring occasionally., Toss tomatoes with 1 tablespoon oil, 1/4 teaspoon salt and 1/8 teaspoon pepper; spread in a 15x10x1-in. pan. Roast until softened, 10-15 minutes. Stir tomatoes into onion, mashing lightly. In small bowl, mix cream cheese, blue cheese, garlic and the remaining salt and pepper., Brush bread slices with remaining oil; grill, covered, over medium heat until lightly toasted, 1-2 minutes per side. Sprinkle steaks with steak seasoning. Grill, covered, over medium heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 3-5 minutes per side. Let stand 5 minutes before slicing., To serve, spread toasts with cheese mixture; top with steak and onion mixture. Drizzle with vinegar.
Nutrition Facts : Calories 185 calories, Fat 14g fat (6g saturated fat), Cholesterol 32mg cholesterol, Sodium 292mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 0 fiber), Protein 8g protein.
PASTA WITH ROASTED CAULIFLOWER AND BLUE CHEESE
When creamy Gorgonzola dolce hits a pot full of hot pasta, it melts into a rich and complex sauce without your having to do much more than stir. Here, the pasta and sauce are tossed with roasted cauliflower and caramelized, browned leeks. It's comfort food, but with a blue-cheese bite.
Provided by Melissa Clark
Categories dinner, weekday, pastas, main course
Time 55m
Yield 3 to 4 servings
Number Of Ingredients 12
Steps:
- Heat oven to 425 degrees. In a large bowl, toss cauliflower with olive oil, salt and 1/4 teaspoon pepper. Spread onto a rimmed baking sheet in an even layer, and bake for 20 minutes.
- Add leeks, garlic and thyme to the cauliflower on the sheet pan, then roast another 20 minutes, tossing the vegetables halfway through, until they are very tender and deeply caramelized.
- Meanwhile, bring a large pot of heavily salted water to a boil. Cook pasta until it is 1 minute shy of being al dente. (It will continue to cook in the residual heat of the pot.) Scoop out about 1 cup pasta water (a coffee mug is good for this), then drain pasta. Return the pasta to the empty pot, along with butter, Gorgonzola, remaining 3/4 teaspoon pepper and 1/2 cup pasta water, stirring to melt cheese.
- Toss roasted vegetables into pasta, then stir in lemon juice and salt and pepper to taste. Add more pasta water if mixture looks dry. To serve, spoon into bowls and top with chives and sprinkle of thyme leaves.
Nutrition Facts : @context http, Calories 606, UnsaturatedFat 18 grams, Carbohydrate 54 grams, Fat 36 grams, Fiber 5 grams, Protein 20 grams, SaturatedFat 16 grams, Sodium 648 milligrams, Sugar 5 grams, TransFat 0 grams
TOMATO SANDWICHES WITH BLUE CHEESE MOUSSE
Provided by Food Network
Categories main-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 11
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 CRUSTED TOMATOES
Provided by Judith Fertig
Categories Tomato Side Fourth of July Vegetarian Quick & Easy Low Cal Backyard BBQ Blue Cheese Summer Grill Grill/Barbecue Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 4
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.
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