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Four-Cheese Broiled Tomato Slices Recipe

Four-Cheese Broiled Tomato Slices Recipe

My husband loves this recipe. It's a wonderful use for my garden tomatoes! —Jen Low, Buffalo, New York
TOTAL TIME: Prep/Total Time: 20 min. YIELD:20 servings


  • 1/2 cup grated Parmesan and Romano cheese blend
  • 1/2 cup shredded part-skim mozzarella cheese
  • 1/2 cup ricotta cheese
  • 1/2 cup mayonnaise
  • 1 tablespoon dried oregano
  • 1 teaspoon salt
  • 1 teaspoon minced garlic
  • 4 large tomatoes


  • 1. In a small bowl, combine the first seven ingredients. Cut each tomato into five slices. Spread each with 1 tablespoon cheese mixture.
  • 2. Place on an ungreased baking sheet. Broil 3 in. from the heat for 3-5 minutes or until cheese mixture is golden brown and tomatoes are heated through. Yield: 20 appetizers.

Nutritional Facts

1 each: 76 calories, 6g fat (2g saturated fat), 9mg cholesterol, 222mg sodium, 2g carbohydrate (1g sugars, 1g fiber), 3g protein

Reviews for Four-Cheese Broiled Tomato Slices

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Reviewed Aug. 10, 2015

"I put these yummy tomatoes on my garlic bread after they were both toasted. It was so delicious. I think I will try to make mini ones for a party."

Reviewed Aug. 6, 2015

"My husband raved about these! It is a good way to use the tomatoes from our garden. Thank you for sharing this recipe. Sometimes instead of using the mozzarella cheese, I use shredded cheddar cheese or even Pepper Jack cheese."

Reviewed Mar. 25, 2015

"This is so so very good. We use this as a side dish. Everyone I've served this to loved it.. Many people have asked for the recipe."

Reviewed Mar. 10, 2015

"This is very good as a toasted open face sandwich. Toast your bread, add a sandwich meat if desired, and then follow directions for the recipe."

Reviewed Jul. 30, 2014

"Ohhh, how delicious! We had these with breakfast. I only made 1/4 the recipe since it was just the 2 of us. My husband wants more. Thanks for this simple way to fix my garden tomatoes."

Reviewed Aug. 8, 2012


Reviewed Aug. 21, 2011

"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 Jun. 20, 2011

"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 May. 9, 2011

"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 Jan. 28, 2011

"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 Sep. 3, 2010

"Making this for the second time today. The family loved it, said it tasted almost like little pizzas. Left out the salt."

Reviewed Aug. 29, 2010

"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 Aug. 11, 2010

"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 Aug. 4, 2010

"Forgot to mention that I also skipped the salt. :-)"

Reviewed Aug. 4, 2010

"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!"

Reviewed Jul. 15, 2010

"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 Jul. 13, 2010

"Great recipe! I would definitely make this again, but with lesser mayo tho. But overall, loved it."

Reviewed Jul. 12, 2010

"I do this with on top of a piece of toasted garlic bread - instant mini pizza"

Reviewed Jul. 11, 2010

"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 Jul. 11, 2010

"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 Jul. 4, 2010

"I halved the recipe and used it to make a light meal for my husband and me. It's delicious!"

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Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.