Wednesday, November 25, 2009

Stuffed Tomatoes

These are great with grilled chicken or steak, and they are easy to prepare. Corey loves them because they incorporate his favorite "food group" - BACON.


Recipe Notes
I have adapted this recipe from an old Martha Stewart Everyday Food recipe. This recipe is easily doubled or tripled. Serves 2.

  • Canned corn - one small can, drained
  • 2 beefsteak tomatoes
  • 1/2 tbsp. olive oil
  • 1/4 c. chopped scallions
  • 1/4 c. soft, crumbled goat cheese
  • 1/2 tbsp. white wine vinegar
  • 2 slices cooked bacon (I used center-cut), crumbled
  • Sea salt & coarse ground pepper to taste
1. Combine canned corn, olive oil, scallions, goat cheese, white wine vinegar, bacon crumbles, and salt and pepper in a small bowl.
2. Slice top off of each beefsteak tomato. Using a spoon, hollow out the contents of each tomato.
3. Stuff with corn mixture and refrigerate before serving.

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