I was flipping through the July/August 2009 issue of Cooking with Paula Deen when I saw these Broiled Blue Cheese and Bacon Tomatoes. After I wiped the drool off the page, I promptly went to the grocery to get the ingredients for this recipe. I knew Brandon would be all about these too given his love for tomatoes, blue cheese and bacon.
This is a perfect side dish to use those delicious tomatoes that are in season right now. These tomatoes totally lived up to my lofty expectations. I really like that you don’t scoop out the tomato goodness but simply top the tomatoes with the blue cheese and bacon mixture. It was just the right ratio of topping to tomato, still letting the flavor of the fresh tomatoes be the star.
Broiled Blue Cheese and Bacon Tomatoes
(Recipe source Cooking with Paula Deen)
1 sleeve round butter crackers, crushed (we used Ritz)
5 ounces blue cheese, crumbled
6 slices of bacon, cooked and crumbled
1/4 cup green onions, chopped
1/4 cup butter, melted
3 large tomatoes, cut in half crosswise
1/4 teaspoon salt
1/4 teaspoon ground pepper
Preheat oven to 500 degrees. Line a rimmed baking sheet with foil.
Combine cracker crumbs, blue cheese, bacon and green onion in a bowl. Add melted butter and stir to mix well. Place tomatoes cut side up on the baking sheet and sprinkle with salt and pepper. Divide blue cheese and bacon mixture evenly among tomato halves.
Broil, 5 inches away from heat for about 5-8 minutes, or until topping is lightly browned.
Yield: 6 servings
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Posted in Appetizer, Big Green Egg, Bread/Yeast, Fruit, One Dish, Pizza, Quick and Easy, Tried and True, tagged Big Green Egg, blue cheese, caramelized onions, fig, grill, grilling on August 11, 2009|
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I stopped by my in-law’s house today during my lunch break. Brandon was over there helping his mom cut some dead trees down to create extra sunlight for the garden she’s planning. So as he was doing back breaking labor, I was meandering around the yard and saw a fig tree I’d never noticed before – chock full of fresh, ready to pick figs. I left with a bag full of fresh figs and Brandon left sweaty and sore. Hey, fair trade for this super flavorful, delicious pizza we created tonight!
I came home and started looking for recipes to use my fresh figs. I saw tons of suggestions just to wrap them in prosciutto or stuff them with cheese. I decided to take those ideas and turn it into a pizza. One of our favorite grilled pizzas during the summer is this Gorgonzola, Walnut and Caramelized Onion Pizza from Gourmet. Using the preparation method from that recipe, I created this pizza. The flavors went together beautifully and it was a perfect light dish for this very hot summer day. I served it with a side of mixed greens.
Grilled Fig and Prosciutto Pizza
(Recipe inspired by Gourmet)
1 ball pizza dough (homemade or store bought – we used Trader Joe’s) at room temperature
Extra virgin olive oil
2 ounces prosciutto
1/2 cup sliced fresh figs
1/2 cup caramelized onions
1 cup blue cheese, crumbled
Preheat grill to medium. On a well-floured surface, stretch dough into about a 12 x 10 rectangle (we chose to divide our dough and make two smaller pizzas because they’re easier to handle on the grill). Brush top with olive oil to lightly coat.
Create a platter and bring your dough and pizza toppings to the grill area. Oil grill rack and place dough olive oil side down on the grill (with no toppings on it at this point) and grill, covered, for 2-3 minutes or until golden brown on the bottom.
Carefully remove dough from grill and turn over (grill side up). Layer toppings starting with prosciutto, followed by onions, figs and cheese. Return to grill and grill covered for another 3 minutes, until underside is golden and cheese is melted.
Let cool before slicing into squares.
Yield: 2-3 servings
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