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Loaded Baked Tomato

Need an appetizer, tasty side dish remix, or a unique veggie-centric main course that’s sure to get rave reviews from even the pickiest of palates? Toasty tomatoes, juicy and plump, loaded with ricotta blue cheese, bacon, garlic, and fresh herbs are easy to make, fool-proof, and really tasty!

Prep Time:  10 minutes

Cook Time:  5 minutes

Yield:  14; 2-inch round tomatoes

Serves:  6 – 8

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Ingredients

  • 12 - 14 small (about 2-inch round) tomatoes
  • 1 teaspoon fine sea salt
  • 2 (5-ounce) containers Frigo® Crumbled Blue Cheese, divided
  • ¾ cup Frigo® Whole Milk Ricotta Cheese
  • 1 - 2 large cloves garlic
  • ¼ teaspoon sea salt
  • ¼ teaspoon freshly ground black pepper
  • ½ cup garlic herb breadcrumbs
  • ¼ cup chopped roasted red peppers, drained
  • 3 slices thick-cut bacon, cooked crispy and diced
  • ¼ cup finely chopped fresh chives and/or fresh parsley

Directions

Carefully cut off tops of tomatoes (about 1/16-inch off with stem). Reserve on a paper towel. Carefully scoop out and discard seeds and pulp leaving tomato shells. Sprinkle hollowed out tomatoes with 1 teaspoon salt and place cut sides down on paper towels to drain.

In a food processor fitted with a blade, add 1½ packages Frigo® Blue Cheese Crumbles, Frigo® Whole Milk Ricotta Cheese, garlic, and ¼ teaspoon each salt and pepper. Pulse together for a minute or two until the mixture is smooth and creamy. Add breadcrumbs and roasted red peppers and pulse together until the bread crumbs and red peppers are just incorporated (3-4 pulses) but not pulverized.

Turn the oven broiler on high.

Spoon 2-3 tablespoons of the ricotta cheese filling into each tomato. Set on a small baking tray or cast iron pan.

Top stuffed tomatoes with chopped bacon, fresh herbs, and remaining blue cheese crumbles.

Place tomatoes under the broiler for five minutes or until the filling gets hot and the cheese becomes melty and slightly browned on the edges. Serve hot!

Rad Dinner Remix: Make a meal out of it! Supersize these delicious little 2-inch tomatoes into large (4-inch) beefsteak tomatoes, replace breadcrumbs with cooked couscous or rice, and roast at 350°F for 12 minutes until cooked through and cheese is bubbling hot!

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