Tomato Baked with Cheese

Tuesday, July 9, 2013

I love tomatoes and I love cheese. Let me say it again. I love, love, love, really love cheese. Any kind really, get the idea? I have never met a cheese that I didn't love and that's a big fact! This dish is delicious, cheesy, gooey, melt in your mouth, full of flavor and kind of awesome. Really awesome. You should really give a try, take a look:

Recipe adapted from At Elizabeth David's Table Cookbook

5 medium sized tomatoes
2 cups Monterey Jack Cheese
1/2 teaspoon Dijon mustard
1/4 cup white wine
1/4 cup heavy cream
1 clove garlic, minced
Salt and black pepper
Chopped basil leaves for garnish (optional)

Cut off the tops of the tomatoes, scoop out the flesh, sprinkle them with salt, turn them upside down and leave them to drain. In a double boiler, melt the cheese with black pepper, dijon mustard, minced garlic, white wine and heavy cream. Once melted, fill the tomatoes with the mixture, bake at 375 degrees for 10 minutes and finish under the broiler. Remove from oven and sprinkle with chopped basil leaves. Serve and enjoy!


Krista Rollins said...

Wow! I love baked tomatoes, but the addition of white wine and Dijon mustard to this sounds amazing. Definitely need to try. Pinning now!

Krista @ Joyful Healthy Eats

Diane Balch said...

This is a great recipe for when tomatoes come in the garden. Thanks so much for sharing this with us on foodie friday.

Miz Helen said...

We have a great tomato harvest this year and this will be a great recipe to try with some of those tomatoes. Hope you are having a great summer weekend and thank you so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen

Lori WhoNeedsaCape said...

Oh boy, these sure sound yummy! Pinning & hope to find some good tomatoes here in our area soon.

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