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When my husband smells this recipe cooking, he always starts to salivate! It's a wonderful use for my garden tomatoes. —Jen Low, Buffalo, New York
This recipe is:
Quick
Nutritional Facts 1 appetizer equals 76 calories, 6 g fat (2 g saturated fat), 9 mg cholesterol, 222 mg sodium, 2 g carbohydrate, 1 g fiber, 3 g protein.
Originally published as Four-Cheese Broiled Tomato Slices in Simple & Delicious July/August 2009, p47
Slicing TomatoesThe best way to cut through the skin of a tomato is with a serrated, not straight-edged, knife. Cut a tomato vertically, from stem end to blossom end, for slices that will be less juicy and hold their shape better.
The best way to cut through the skin of a tomato is with a serrated, not straight-edged, knife. Cut a tomato vertically, from stem end to blossom end, for slices that will be less juicy and hold their shape better.
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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Reviewed on Aug. 08, 2012 by rodricat
YUM!
Reviewed on Aug. 21, 2011 by cherylyoung
Good. Used mozzarella slices instead, worked well for me. It does remind you of pizza. Wonder what pepperoni on top would taste like? I'll try that next time.
Reviewed on Jun. 20, 2011 by valanddansmith
These made a nice side dish to our steaks last night. Too much salt for us as well - I will just add it to taste next time... Loved the cheese mixture!!! It would be good served on bread, with or without the tomato!
Reviewed on May. 09, 2011 by MaryLou2004
This is a wonderful appetizer! Every one of my guests loved it! I did use low-fat ricotta, fat-free mayo & omitted the salt. I'll be making this often!!!
Reviewed on Jan. 28, 2011 by Sassylady0628
I (as well as my guests) absolutely loved this as is, didn't change a thing....think I'll make again this weekend! Super easy, great tasting!
Reviewed on Sep. 03, 2010 by melissaangst
Making this for the second time today. The family loved it, said it tasted almost like little pizzas. Left out the salt.
Reviewed on Aug. 29, 2010 by denisermoore
This recipe is amazing, however we did not bother with the ricotta cheese. Very yummy! They taste like mini pizzas. They are a great side for anything off the grill.
Reviewed on Aug. 11, 2010 by fusyldy@sbcglobal.net
I lost my recipe and thanks to you I was able to find it again, it is a favorite with my camping group . it is a wonderful treat to have this served for any time .Thank you so much Janet
Reviewed on Aug. 04, 2010 by Toni51
Forgot to mention that I also skipped the salt. :-)
Absolutely fabulous. I've made it twice now, and my husband keeps asking when I'm going to make it again. I tend to dislike when people submit reviews when they've changed ingredients, but here I go ... I couldn't see spending $5 for a carton of ricotta, the rest of which I would not use before it went bad, so I subbed cottage cheese. Used oregano as directed the first time, but subbed basil the second time ... both with equally good results. Also, I sprinkled some dry bread crumbs on top before broiling. Delicious, delicious ... thank you for the recipe!
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