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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
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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 Jul. 15, 2010 by patricia diane
I would alter it. It does not need mayo or salt. There's enough salt in the cheese. Basil would be a great alternative to the oregano.
Reviewed on Jul. 13, 2010 by vanetee
Great recipe! I would definitely make this again, but with lesser mayo tho. But overall, loved it.
Reviewed on Jul. 12, 2010 by Ray Z
I do this with on top of a piece of toasted garlic bread - instant mini pizza
Reviewed on Jul. 11, 2010 by georgiagranny
Yes--but I would leave off the salt. It was too salty for our family, so I made another batch without salt and added it to the first batch. Otherwise very good!
Reviewed on Jul. 11, 2010 by nanascookies
Excellent taste..I also added some mushrooms, and abit of basil for a twist to this recipe. Everyone seem to love the fresh taste, and texture.
Reviewed on Jul. 04, 2010 by howdu
I halved the recipe and used it to make a light meal for my husband and me. It's delicious!
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