Canarian Bacon-Stuffed Tomatoes
Bacon- and Brie-stuffed tomatoes – an excellent appetizer or side dish.
After several wonderful main dishes and one fantastic all-Canarian dessert, today we bring you a mouthwatering side dish/appetizer you can put together in just over half an hour. Another fabulous creation from the kitchen of Canarian chef Afi, here’s a stuffed tomato recipe translated and adapted for you from the Spanish-language original.
Bacon-Stuffed Tomatoes
– Tomates rellenos con bacon y queso brie –
Serves: 3
Preparation time: 40 min
Remove tomato tops and turn tomatoes upside down to drain.
What you’ll need:
- 3 tomatoes
- 200 g Brie
- 50 g diced bacon
- 1 scallion
- 1/2-1 tsp. oregano
- ground black pepper to taste
- 1 tbs. olive oil
What to do:
1. Preheat oven to 200°C (392°F).
2. Wash the tomatoes, remove their tops and turn them upside down to drain any excess juice.
Sauté chopped scallion. Add diced bacon as soon as scallion begins to colour.
3. Heat the olive oil in a saucepan and add the chopped scallion.
4. As soon as the scallion begins to change colour add the bacon. Cut the Brie into chunks and reserve.
Once bacon is fried through, add chunks of Brie and stir until melted. Blend in spices and stuff tomatoes.
5. Once the bacon has shrunk and begun to brown around the edges, add the Brie and stir until the cheese has melted. Blend in the oregano and pepper.
6. Fill the tomatoes with the sautéd bacon mixture and sprinkle with a bit more oregano on top. Bake at 200°C (392°F) for 15-20 min. Serve warm.
Delicious stuffed tomatoes: serve warm as a side dish or appetizer.
