Cheese-Topped Heirloom Tomatoes Recipe

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Cheese-Topped Heirloom Tomatoes Recipe

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This recipe is so easy and simple. I use fresh, local produce from the farmers' market for the best flavor. It's also won $500.00 in a recent cooking competition. Not only does it have 5 ingredients, but it is ready in under 30 minutes.—Laura Davis, Rusk, Texas
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 3 cups fresh baby spinach
  • 1 package (8 ounces) cream cheese, cubed
  • 2 cups 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.
Originally published as Cheese-Topped Heirloom Tomatoes in The Taste of Home Cookbook 2011, p22

Nutritional Facts

1/2 tomato: 171 calories, 15g fat (8g saturated fat), 38mg cholesterol, 183mg sodium, 4g carbohydrate (0 sugars, 1g fiber), 7g protein.

  • 3 cups fresh baby spinach
  • 1 package (8 ounces) cream cheese, cubed
  • 2 cups shredded Monterey Jack cheese, divided
  • 6 large heirloom or beefsteak tomatoes
  • 2 tablespoons olive oil
  1. Place spinach and cream cheese in a food processor; cover and process until blended. Stir in 1-1/2 cups Monterey Jack cheese.
  2. 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.
  3. Bake at 350° for 10-15 minutes or until lightly browned. Yield: 12 servings.
Originally published as Cheese-Topped Heirloom Tomatoes in The Taste of Home Cookbook 2011, p22

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