Gorgonzola & Pecan-Crusted Tomato Slices

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Gorgonzola & Pecan-Crusted Tomato Slices

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Gorgonzola & Pecan-Crusted Tomato Slices

Author: Chef

Time:

N/A

Difficulty:

N/A

Serving Size:

Servings: 10

Ingredients:

5 large tomatoes
2/3 cup Gorgonzola cheese, crumbled
2/3 cup cream cheese, softened
2 tablespoons parsley, finely minced
Ground black pepper to taste
1 cup ground pecans

Instructions:

Core tomatoes and remove enough pulp to make a narrow opening for the cheese stuffing. Turn tomatoes upside down to let seeds and juices drain.

In a bowl, combine cheeses, parsley and pepper. Stuff each tomato with cheese mixture, packing it in firmly. Refrigerate stuffed tomatoes for at least 1 hour.

When ready to serve, cut into thick slices. Sprinkle pecans over tomato slices, leaving cheese visible.

Use 2-3 slices per portion.

Notes: Here's the perfect dish for milling about with and nibbling. We loved the way these slices look, like vivid red flowers with a pool of creamy white in the center.

Fresh herbs make an eye-catching garnish.

OPTION: Use bleu cheese in place of Gorgonzola.
Use ground almonds or walnuts in place of pecans.

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