Grilled Tomatoes With Spinach Stuffing 


Recipe By:  Eshun Mott
Summer-Vegetarian-Dishes-Grilled-Tomatoes-Spinach-Stuffing-JN10

Talk about Southern Hospitality—Southern comfort food offers up soulful dishes perfect for casual entertaining during the summer season. For starters, try out this Grilled Tomato With Spinach Stuffing recipe, a classic Southern side dish.

Ingredients
  • 1⁄4 cup unsalted butter, divided
  • 1 10-oz. (300 g) package frozen spinach, thawed
  • 3⁄4 cup heavy cream
  • 1⁄8 tsp nutmeg
  • 1 tbsp flour

  • 3⁄4 cup fresh breadcrumbs
  • Salt and freshly ground pepper to taste
  • 11⁄2 lb. beefsteak tomatoes, sliced
  • 1⁄4″ thick (to yield about 12 slices)

  • 11⁄2 cups shredded white cheddar cheese
Directions Yield:  Makes 6 to 8 large portions
  1. To make spinach stuffing, melt 3 tbsp butter in a saucepan over medium heat. Add spinach, cream and nutmeg, and bring to a boil. Combine remaining 1 tbsp of butter with flour in a bowl and mash until a paste forms. Break flour paste into bits and drop into simmering spinach mixture, stirring until combined.
  2. Allow to simmer 3 minutes, or until cream is slightly thickened. Add breadcrumbs and stir until combined. Season well with salt and pepper. Remove from heat and let cool.
  3. Preheat broiler on high (500°F). Lay tomato slices on an oiled baking sheet. Top each slice with 2 heaping tbsp of spinach stuffing and spread to cover most of tomato. Place in oven with rack about 6″ from top element and broil for 3 to 4 minutes, or until stuffing is lightly browned and tomatoes are slightly softened. Remove from oven, sprinkle each slice with about 2 tbsp of cheese. (The tomatoes can be prepared up to this point and reserved, finishing just before serving if desired.) Broil for 2 to 3 minutes longer or until cheese is bubbling and lightly browned.

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Photographer:
Michael Graydon
Source:
House & Home June 2010
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