blue cheese topped tomatoes

These are the best side dish when you want a veggie, or a salad- but don’t feel like doing much work. Perfect for weeknights- or when you go to make a salad and (gasp!) the greens are slimy. Don’t you hate it when you go through your crisper bin and find that slimy bag of green stuff you had every intention of eating but..time and nature got to it first?

Sometimes, rotting veggies make me happy.

Because once, I got some nice red tomatoes from the grocer-and set them out on my counter.

I went on vacation and left them there. (Whoops)

For a week…

Guess what I came home to?

Perfect tomatoes.Gross.

They stayed perfect for nearly a month. I stopped buying produce at grocery stores at that point.

Oh dear… I’m rambling…

Here’s my produce stand tomatoes.

Slice the tops off and scoop out the seeds with a knife.

Sprinkle the inside with salt and place on a paper towel to drain.

…for about 10 minutes.

now, take a mixture of 4oz cream cheese, 2 tbs blue cheese, 1 clove crushed garlic, salt, pepper.

spoon it on each tomato, and top with a sprinkling of Parmesan cheese and bread crumbs

Cook at 375 for 8-10 minutes. When you eat them, the cheese will distribute with each bite and melt in your mouth. Yum.

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Cheese topped tomatoes:

3-4 medium tomatoes, tops sliced off, seeds scooped out, sprinkle with salt and drain on a paper towel for 10 minutes.

Meanwhile, combine:

4 oz softened cream cheese

2 tbs blue cheese

1/2 tsp salt

1/2 tsp pepper

1 crushed garlic clove

Spoon on top of tomatoes, sprinkle with Parmesan and bread crumbs .

Bake at 375 8-10 minutes.

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