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Wednesday, November 9, 2011

Roasted Tomatoes with Gorgonzola & Cheese

I'm not sure where I first found this recipe, but it was just so darn good I had to pass it along. It calls for Gorgonzola but you try to find that around here... at least for a price that doesn't deplete your bank account!

I have used a mixture of Havarti and Blue Cheese and it came out wonderful! But go ahead and try to switch it around with local cheese in your area.

This recipe makes 16 single servings.

8 Roma Tomatoes
2 Garlic cloves, minced
1/4 cup Olive Oil
3/4 cup Bread Crumbs
1 cup Gorgonzola (or in my case 1/2 cup Blue Cheese crumbles and 1/2 cup Havarti chopped)
2 tbsp Fresh Basil, chopped (or 1 tsp dried)
Fresh Parsley

1) Slice tomatoes in half, remove seeds and place cut side down on paper towel to drain.

2) In large bowl mix together olive oil, garlic, salt and pepper to taste. Add tomatoes to marinade and coat well.
3) In small bowl mix together bread crumbs and gorgonzola (or other cheeses) and the basil.

4) Place parchment paper on baking sheet (if you do not have parchment paper, use foil and cover in an Olive Oil Spray like Pam). Lay tomatoes in one layer, cut side up. Top with bread crumb mixture then sprinkle with a drizzle of olive oil. Bake @ 375 for about 20-25 minutes until golden on top.

5) Just before serving top with fresh parsley.

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