A few simple ingredients and you have these delicious Blue Cheese Stuffed Tomatoes. Tomatoes are plentiful right now – in fact I’ve got a counter full of them from the garden. I am always looking for new, creative ways to enjoy the Jersey tomatoes which have such a short season.
I will admit that this recipe is a bit rich, but once in a while, I like to indulge.
- 4 oz. cream cheese
- 2 T bleu cheese
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 cloves garlic, minced
- Small amount of grated Parmesan
- Small amount of bread crumbs
- Cut cores from tomatoes and remove seeds with spoon. Turn upside down on paper towels to drain for 15 minutes. Mix cream cheese, bleu cheese, salt, pepper, and garlic. Stuff tomatoes. Top with grated Parmesan cheese and bread crumbs. Bake at 375 degrees for 10 minutes.