Tomatoes Stuffed With Spinach Souffle Recipe
Ingredients
| Frozen spinach souffle - 1 package | ||
| Tomatoes - 6 medium-sized | ||
| Slivered almonds | 1/2 Cup (16 tbs) | |
| Parmesan cheese | 1/2 Cup (16 tbs) | |
| Slivered Almonds - 2 tablespoons, to garnish | ||
Directions
GETTING READY
1. Thaw the frozen spinach soufflé before using.
2. Slice off the top of each tomato to make a cup.
3. Use a teaspoon to scoop out the seeds.
4. Preheat the oven to 350°F
MAKING
5. Sprinkle tomato cups lightly with salt.
6. In a bowl, combine the spinach souffle and slivered almonds and mix well.
7. Spoon the mixture into each tomato cup.
8. Top with cheese and more almonds.
9. Arrange on a baking sheet.
10. Just before serving, bake the tomatoes for 20 minutes.
SERVING
11. Serve hot as a side dish with grills and steaks.
1. Thaw the frozen spinach soufflé before using.
2. Slice off the top of each tomato to make a cup.
3. Use a teaspoon to scoop out the seeds.
4. Preheat the oven to 350°F
MAKING
5. Sprinkle tomato cups lightly with salt.
6. In a bowl, combine the spinach souffle and slivered almonds and mix well.
7. Spoon the mixture into each tomato cup.
8. Top with cheese and more almonds.
9. Arrange on a baking sheet.
10. Just before serving, bake the tomatoes for 20 minutes.
SERVING
11. Serve hot as a side dish with grills and steaks.
Chef
