Blue Cheese Broiled Tomatoes Recipes

BLUE CHEESE AND TOMATO SALAD

Steps:

• In a large bowl, whisk together the oil, yogurt, Worcestershire and salt and pepper, to taste. Stir in the blue cheese; and add a little water if it's too thick, until desired consistency. Cover and refrigerate at least 1 hour before serving.
• To serve arrange the tomatoes on serving plates and season with salt and pepper, to taste. Top with creamy dressing and enjoy!

BLUE CHEESE AND CRESS BEEF WELLINGTONS WITH BROILED TOMATOES, PARSLEY-DILL POTATOES AND BROCCOLINI SPEARS

Steps:

• Preheat the oven to 425 degrees F. Preheat a cast iron skillet over medium-high heat.
• Put the potatoes in a sauce pot and cover with water. Bring to a boil over medium heat, salt the water and cook the potatoes until tender.
• Meanwhile, pat the meat dry and season with salt and pepper, to taste. Drizzle a little oil into medium skillet and wipe it around with a folded paper towel. Add the beef and brown over medium heat, until it becomes a deep reddish brown, about 3 minutes. Turn the beef and brown for about 2 minutes more. Turn off the heat, then remove the meat to a plate and reserve.
• Sprinkle flour on work surface and roll out dough a little, then cut into 4 pieces. Pile a little watercress on each piece of dough, top with crumbles of cheese and some meat. Wrap the dough around the filling and cut a small vent in the top of each parcel. Cover a baking sheet with parchment, arrange the parcels on the baking sheet and brush them with the egg wash, using a pastry brush. Bake until deep golden, about 12 minutes. Remove the baking sheet from the oven and let the parcels rest.
• While the parcels bake, bring a couple of inches of water, in a deep-sided skillet, to a boil over medium heat for the broccolini.
• Put the broiler on high.
• Arrange the tomatoes on small baking sheet and season them with salt and pepper, to taste. Toss the crouton crumbs with half of the parsley in a small bowl. Sprinkle the crumbs on the tomatoes and drizzle with a tablespoon of extra-virgin olive oil. When the broiler is hot, put the tomatoes in the center of oven and broil until bubbly and the crumbs are brown, about 3 to 4 minutes.
• Salt the boiling water and add the broccolini spears. Cook for 3 to 4 minutes, then drain.
• Drain potatoes and put them back into the hot pot with the butter, the dill and the remaining parsley. Season with salt and pepper, to taste, and toss to combine.
• Serve each beef parcel on plates with a broiled tomato half, a few potatoes and a couple of spears of broccolini.

BLUE CHEESE CRUSTED TOMATOES

Steps:

• Prepare barbecue (high heat), leaving opposite side unlit if gas grill or without coals if charcoal grill. Mix breadcrumbs and olive oil in small bowl, mashing to coat. Cut top 1/4 from each tomato. Sprinkle tomatoes with salt and pepper. Top each with 1 tablespoon blue cheese. Sprinkle with breadcrumb mixture.
• Arrange tomatoes (topping side up) on unlit side of grill. Cover grill and cook tomatoes until slightly soft and cheese melts, about 13 minutes. Serve immediately.

BLUE CHEESE BROILED TOMATOES

Steps:

• Cut stems off tomatoes and cut each tomato into 2 think slices (in half).
• Put on broiler rack.
• Combine sugar, basil, salt and pepper and sprinkle little of mixture on each tomato slice.
• Add bread crumbs to melted butter and toss lightly with a fork.
• Add blue cheese and toss again lightly.
• Spoon on tomato slices and slip under broiler until crumbs are nicely browned, about 1 minute.
• Serve Immediately.

BROILED TOMATOES

Steps:

• Turn on your broiler. A toaster oven with broiling ability is great or a George Foreman Grill.
• Remove the cores of the tomatoes then cut them in half (horizontally).
• Place cut side up: then rub Olive oil over cut side (use fingertip).
• Sprinkle bread crumbs on next.
• Sprinkle Herb seasonings on and salt/pepper.
• Then place 1/4 teaspoon of unsalted butter on each half.
• Broil until tomato is hot completely.
• ^May add cheese or mushrooms when nearly done, but don't get them to close to burners in oven.

BROILED TOMATOES WITH CHEESE

Steps:

• Sprinkle tomato halves with salt and pepper. Sprinkle each half with 1/8 teaspoon basil, spread with 1 teaspoon mayonnaise, and sprinkle with 2 teaspoons cheese.
• Broil 7 to 8 minutes about 10 inches from the broiler.

BROILED BLUE CHEESE AND BACON TOMATOES

Steps:

• Preheat oven to 500. Line a small rimmed baking sheet with aluminum foil.
• In a small bowl, combine cracker crumbs, blue cheese, bacon, and green onion. Add butter, stirring to mix well. Place tomatoes, cut sides up, on prepared baking sheet. Sprinkle tomato halves evenly with salt and pepper. Divide cracker mixture evenly amoung tomato halves.
• Broil, 5 inches from heat, for 6 to 8 minutes, or until lightly browned.

GRILLED BLUE CHEESE-CRUSTED TOMATOES

Steps:

• Prepare 1 side of barbecue on high heat, leaving opposite side unlit if gas grill or without coals if charcoal grill. Mix breadcrumbs and olive oil in small bowl, mashing to coat. Cut top 1/4 inch from each tomato. Sprinkle tomatoes with salt and pepper. Top each with 1 Tablespoon blue cheese. Sprinkle with breadcrumb mixture.
• Arrange tomatoes (topping side up) on unlit side of grill. Cover grill and cook tomatoes until slightly soft and cheese melts, about 13 minutes. Serve immediately.

BROILED BLUE CHEESE TOMATOES

Steps:

• Set an oven rack 4 to 5 inches from the heat source and preheat the oven's broiler.
• Melt butter in a small skillet over medium heat. Stir in panko bread crumbs and garlic powder until well combined and cook until bread crumbs are very lightly browned, 1 to 2 minutes. Remove from heat.
• Cut tomatoes in half lengthwise and place on a baking sheet, cut sides up. Brush with olive oil and sprinkle with salt and pepper. Broil tomatoes until warmed through and lightly browned, about 3 minutes.
• Finely chop blue cheese if there are any large chunks. Sprinkle on top of tomatoes, then top with bread crumb mixture. Broil until cheese is melted and bread crumbs are golden brown, about 1 more minute. Watch carefully, as bread crumbs can burn quickly.