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Bacon and Blue Cheese Stuffed Tomatoes with Garlic Butter Breadcrumbs

“It’s the most wonderful time of the year…”

No, I’m not talking about back-to-school commercials. Around here that topic is like saying Voldemort’s name out loud — it makes my husband, a high school teacher, break into a mild panic. What I mean is tomato season.

I love tomatoes. The other day I wandered through my parents’ garden, practically drooling over the little green cherry tomatoes and heirlooms waiting to ripen. They’re perfect for salads, dunking in ranch, or turning into sauce. I can’t wait to use them all.

Tomato season is my favorite — and Mike’s least favorite. Still, I’ve managed to win him over a bit with cream cheese. He even ate half a tomato stuffed with bacon, blue cheese, cream cheese, and roasted red peppers. He compared it to a twice-baked potato, which cracked me up since his palate isn’t exactly refined. Progress is progress.

These stuffed tomatoes are perfect as an appetizer or side. They’re quick to prepare and contain no tomato guts — a welcome detail for those who shy away from the texture. If you have ripe Roma tomatoes on hand, these are worth a try. Enjoy tomato season!

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Bacon and Blue Cheese Stuffed Tomatoes with Buttery Garlic Breadcrumbs

Course
Appetizer/Side Dish
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 3
Author Sarcastic Cooking

Ingredients

  • 3 Roma Tomatoes halved and seeded
  • 2 Pieces Cooked Crispy Bacon diced
  • 6 Chives chopped
  • ½ Cup Diced Roasted Red Peppers
  • ¾ Cup Blue Cheese Crumbles
  • Pinch Salt
  • Pinch Black Pepper
  • 4 Tablespoons Cream Cheese at room temperature
  • ½ Cup Heavy Cream
  • 2 Tablespoons Unsalted Butter
  • 1 Clove Garlic grated
  • ½ Cup Panko Breadcrumbs

Instructions

  1. Place salt, pepper, cream cheese, blue cheese crumbles, and heavy cream into a food processor. Pulse until smooth and creamy, about one to two minutes.
  2. Transfer the cheese mixture to a bowl. Stir in the chopped bacon, chives, and diced roasted red peppers until well combined.
  3. Spoon a few tablespoons of the filling into each tomato half. Arrange the filled tomatoes on a small baking sheet and set the broiler to high.
  4. In a small skillet, melt the butter over low heat. Add the grated garlic and panko breadcrumbs, cooking gently until the crumbs are lightly golden. Spoon some breadcrumbs over each filled tomato.
  5. Broil the tomatoes for about five minutes until the filling is heated through and the breadcrumbs turn a deep golden color. Serve immediately.