Spinach Stuffed Tomatoes

Tomatoes stuffed with spinach, Boursin cheese, and topped with toasted pecans are a great way to dress up a side dish for a special dinner. They are a great idea for the holidays also. These tomatoes are best eaten the day they are prepared. Enjoy!

Spinach Stuffed Tomatoes

2 (1-lb) containers Campari tomatoes
1/2 tsp. black pepper, divided
1/4 tsp. salt
2 Tbsp. olive oil
1 (6-oz) pkg. fresh baby spinach
2 (5.2-oz) pkg. garlic and fine herbs Boursin
cheese, softened
3/4 C. finely chopped toasted pecans, divided
2 Tbsp. finely chopped green onion
1/4 tsp. seasoned salt

Using a serrated knife, cut a thin slice off bottom of tomatoes so they are level. Cut tops from tomatoes. Using a melon baller, remove pulp, leaving shells intact. Invert tomatoes onto paper towels; drain for 10 minutes. Sprinkle inside of tomato shells evenly with 1/4 tsp. pepper and salt.

In a large skillet, heat olive oil over medium heat. Add spinach; cook for 3-4 minutes, stirring constantly, until wilted. Cool spinach completely; drain spinach, and finely chop.

In a medium bowl, combine cheese, chopped spinach, 1/2 cup pecans, green onion, seasoned salt, and remaining 1/4 tsp. pepper. Spoon or pipe cheese mixture into tomatoes. Sprinkle tops of tomatoes with remaining 1/4 cup pecans.

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