![\"Spinach](\"https:\/\/stirmypot.com\/wordpress\/wp-content\/uploads\/2013\/11\/100_32801-300x225.jpg\")
<\/a> <\/p>\n2 (1-lb) containers Campari tomatoes
\n1\/2 tsp. black pepper, divided
\n1\/4 tsp. salt
\n2 Tbsp. olive oil
\n1 (6-oz) pkg. fresh baby spinach
\n2 (5.2-oz) pkg. garlic and fine herbs Boursin
\ncheese, softened
\n3\/4 C. finely chopped toasted pecans, divided
\n2 Tbsp. finely chopped green onion
\n1\/4 tsp. seasoned salt<\/p>\n
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.<\/p>\n
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.<\/p>\n
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.<\/p>\n","protected":false},"excerpt":{"rendered":"
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! 2 (1-lb) containers Campari tomatoes 1\/2 tsp. black pepper, divided … <\/p>\n
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