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Warm Pimiento Cheese-Stuffed Tomatoes




Source of Recipe


emerils.com


List of Ingredients




1/2 pound sharp cheddar cheese, grated
1/2 pound Monterey Jack cheese, grated
3 tablespoons chopped pimiento
1/2 cup mayonnaise
1 teaspoon hot sauce
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 large ripe tomatoes (about 2 pounds), cored and quartered to the base
Toasted croutons



Recipe



In a medium-size mixing bowl, combine the cheeses, pimientos, mayonnaise, hot sauce, 1/4 teaspoon of the salt, and 1/4 teaspoon of the pepper. Mix well. Cover and refrigerate for 1 hour.
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
Sprinkle the tomatoes with the remaining 1/4 teaspoon of salt and pepper. Spoon 1/2 cup of the cheese into the center of each tomato. Arrange on the prepared baking sheet and bake for 6 minutes. Remove from the oven.
Place the tomatoes in the center of serving plates and serve with the croutons.