Robiola-Stuffed Tomatoes

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 Information

  • Nutritional analysis per serving (4 servings)

    274 calories; 18 grams fat; 11 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 0 grams polyunsaturated fat; 12 grams carbohydrates; 3 grams dietary fiber; 8 grams sugars; 11 grams protein; 51 milligrams cholesterol; 669 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Serves 4

Preparation

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.
2. Place the robiola, gorgonzola and butter in a bowl, season sparingly with salt and aggressively with pepper, and beat until smooth.
3. Add the remaining ingredients and stir to combine.
4. Fill the tomatoes with the mixture. Place on serving dish until ready to serve.

50 minutes