Blue Cheese Stuffed Tomatoes
Elevate your appetizer game with these irresistible Blue Cheese Stuffed Tomatoes! This quick and easy recipe marries the tangy richness of crumbled blue cheese with the creamy smoothness of softened cream cheese, perfectly balanced by the crunch of golden breadcrumbs and the freshness of chopped parsley. Hollowed-out ripe tomatoes serve as the ideal edible vessels, offering a juicy base for the flavor-packed filling. A touch of minced garlic, a drizzle of olive oil, and a sprinkle of fresh chives take these bite-sized delights to the next level. Baked to warm, bubbly perfection in just 10 minutes, these stuffed tomatoes are perfect for dinner parties, holiday gatherings, or simply when you want a sophisticated snack. Serve them warm as a crowd-pleasing appetizer or pair them with a crisp green salad for a light, satisfying meal.
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Recipe Information
Ingredients
- 8 pieces medium-sized ripe tomatoes
- 120 grams blue cheese, crumbled
- 100 grams cream cheese, softened
- 50 grams breadcrumbs
- 2 tablespoons fresh parsley, chopped
- 1 clove garlic, finely minced
- 1 tablespoon olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon fresh chives, chopped (for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Wash and dry the tomatoes. Carefully slice off the tops of each tomato and use a small spoon to scoop out the pulp and seeds, creating a hollow center. Set the tomato shells aside and discard or save the pulp for another use.
In a medium mixing bowl, combine the crumbled blue cheese, softened cream cheese, breadcrumbs, chopped parsley, and minced garlic. Mix well until evenly combined.
Season the mixture with salt and black pepper to taste, ensuring all the flavors are well-balanced.
Using a small spoon, fill each hollowed-out tomato with the cheese mixture, pressing down gently to pack it in firmly.
Arrange the stuffed tomatoes on a baking dish or sheet, ensuring they are evenly spaced.
Drizzle the tops of the stuffed tomatoes with olive oil for a golden finish.
Bake in the preheated oven for 10–12 minutes, or until the filling is warm and slightly bubbly.
Remove the tomatoes from the oven and let them cool for 2–3 minutes before garnishing with freshly chopped chives.
Serve warm as an appetizer or alongside a fresh green salad for a light meal.
Nutrition Facts
Calories |
1289 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.4 g | 113% | |
| Saturated Fat | 45.2 g | 226% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 201 mg | 67% | |
| Sodium | 3991 mg | 174% | |
| Total Carbohydrate | 89.6 g | 33% | |
| Dietary Fiber | 14.3 g | 51% | |
| Total Sugars | 32.9 g | ||
| Protein | 48.6 g | 97% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 890 mg | 68% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 2840 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
