Creamy Spinach-Stuffed Tomatoes
Circle B Kitchen
These scrumptious little tomatoes are wonderful as a side dish to anything you might want to throw on the grill. They're also great as an appetizer or a quick lunch. I've made some changes to the original recipe, which you can see by clicking on the link above.
Makes 12 stuffed tomatoes
6 medium-large roma tomatoes
10 oz frozen spinach, thawed and squeezed dry
3 to 3.5 oz soft goat cheese (about 1/2 cup)
1/4 cup grated Parmesan cheese
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1 1/2 cups grated gruyere cheese
Preheat the oven to 400 degrees F.
Use a sharp knife to cut each tomato in half lengthwise. Use a paring knife to cut out the inside of the tomato and then use a spoon to scoop out the seeds and pulp.
In a blender or food processor, puree the spinach with the goat cheese, Parmesan, salt and pepper. Gently spoon the mixture into each tomato and top with the gruyere. Bake for 15 to 20 minutes. If the cheese has not sufficiently melted by this time, just run them under the broiler until the cheese is melted and bubbly, .