Wednesday, September 29, 2010

Stuffed Tomatoes with Bleu Cheese

I've been up to my kneecaps in green tomatoes. Recipes to follow... after I've recovered. Don't get me wrong - we still have plenty of ripe tomatoes, but those are easily taken care of by making sauce.

So, yes, we have enough sauce in the freezer to take care of all the pasta I'll cook until next summer. But, today, I saw a recipe for Bleu Cheese Stuffed Tomatoes at The Village Cook. Why hadn't I thought of this before??
My gardener has been away for a couple of weeks. For his homecoming dinner, I served venison tenderloin, sauteed zucchini and these bleu cheese stuffed tomatoes.

Ooops. I forgot - he doesn't like bleu cheese. No problem - he ate the tomato and I scooped up the leftover bleu cheese right off of his plate. I think this is the perfect accompaniment to a perfectly done (medium-rare) piece of venison - or beef! I hope you'll give it a try!

Stuffed Tomatoes with Bleu Cheese
4 oz. cream cheese
2 T bleu cheese
1/2 tsp salt
1/2 tsp pepper
2 cloves garlic, minced
Small amount of grated Parmesan
Small amount of bread crumbs

Cut cores from tomatoes and remove seeds with spoon. Turn upside down on paper towels to drain for 15 minutes. Mix cream cheese, bleu cheese, salt, pepper, and garlic. Stuff tomatoes. Top with grated Parmesan cheese and bread crumbs. Bake at 375 degrees for 10 minutes.