Cheese-Topped Heirloom Tomatoes Recipe

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Cheese-Topped Heirloom Tomatoes Recipe

Prep/Total Time: 25 min.

Yield: 12 Servings

15 10 25

Ingredients

3 cups fresh baby spinach
1 package (8 ounces) cream cheese, cubed
2 cups (8 ounces) shredded Monterey Jack cheese, divided
6 large heirloom or beefsteak tomatoes
2 tablespoons olive oil

Directions

Place spinach and cream cheese in a food processor; cover and process until blended. Stir in 1-1/2 cups Monterey Jack cheese.
Cut each tomato in half widthwise; place on a greased baking sheet. Drizzle oil over tomatoes; top with spinach mixture and remaining Monterey Jack cheese.
Bake at 350° for 10-15 minutes or until lightly browned. Yield: 12 servings.

Nutritional Facts 1 slice equals 171 calories, 15 g fat (8 g saturated fat), 38 mg cholesterol, 183 mg sodium, 4 g carbohydrate, 1 g fiber, 7 g protein.

Originally published as Cheese-Topped Heirloom Tomatoes in The Taste of Home Cookbook , p22

Ripen Garden Tomatoes

To ripen green garden tomatoes, put them in brown paper bags. Don't stack too many in one bag, or they might get bruised. Check them every few days and remove the ripe ones. —Delia Kennedy, Deer Park, Washington