Herbed Tomatoes with Blue Cheese Recipe
Ingredients
| Butter | 1/4 Cup (16 tbs) | |
| 3 slices whole wheat bread, toasted and cut in cubes | ||
| Tomatoes | 1 Can (10oz), undrained | |
| Green onion | 1 Tablespoon, chopped | |
| Minced parsley | 2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Blue cheese | 1/4 Cup (16 tbs), crumbled | |
| Parmesan cheese | 1 Tablespoon, grated | |
Directions
In 4-cup (1 L) flameproof casserole, melt butter and saute toast cubes until browned, stirring constantly.
With slotted spoon, remove half the cubes and set aside.
Layer remaining cubes evenly over bottom of casserole.
In large bowl, combine tomatoes, onion, parsley, salt, pepper and basil.
Pour over cubes in casserole.
Top with reserved cubes; sprinkle with blue cheese, adding more to taste, if desired, and Parmesan.
Bake, uncovered, in 350°F (180°C) oven for 20 to 25 minutes or until cheese is melted and bubbly.
With slotted spoon, remove half the cubes and set aside.
Layer remaining cubes evenly over bottom of casserole.
In large bowl, combine tomatoes, onion, parsley, salt, pepper and basil.
Pour over cubes in casserole.
Top with reserved cubes; sprinkle with blue cheese, adding more to taste, if desired, and Parmesan.
Bake, uncovered, in 350°F (180°C) oven for 20 to 25 minutes or until cheese is melted and bubbly.
Chef
