Robiola-Stuffed Tomatoes
Published September 4, 2010
Zachary Zavislak for The New York Times. Food Stylist: Brian Preston-Campbell. Prop Stylist: Meghan Guthrie.
- Total Time
- 50 minutes
- Rating
- Comments
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Ingredients
4 large ripe tomatoes
Kosher salt to taste
3 ½ ounces robiola cheese, rind removed, diced
2 ounces gorgonzola cheese, crumbled
2 tablespoons unsalted butter, softened
Freshly ground black pepper to taste
4 plum tomatoes, peeled and chopped, or use insides of ripe tomatoes, above
½ teaspoon mild paprika
4 chives, finely diced
2 tablespoons vodka
Nutritional analysis per serving (4 servings)
9 grams carbs; 50 milligrams cholesterol; 253 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 11 grams saturated fat; 19 grams fat; 3 grams fiber; 559 milligrams sodium; 11 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Halve the tomatoes and scoop out the seeds and some of the flesh. Sprinkle the shells with kosher salt and turn them upside down on paper towels to drain for 30 minutes.
- Step 2
Place the robiola, gorgonzola and butter in a bowl, season sparingly with salt and aggressively with pepper, and beat until smooth.
- Step 3
Add the remaining ingredients and stir to combine.
- Step 4
Fill the tomatoes with the mixture. Place on serving dish until ready to serve.
Private Notes