A lovely plump and ripe tomato. Now times that 4 and stuff it with amazing Oka cheese, bacon, onions, bread, eggs and more. Oh so simple and good. A perfect choice for this month Love Bloghop.
Oka cheese is a local cheese in Montreal, originally manufactured by the Trappist monks, who are located in Oka, Quebec, Canada. It is a pressed, semi-soft cheese that is surface ripened for some 30 days. It has a distinctive flavor, very flavorful but not overwhelming. If you do not have any Oka where you love try to match it up with a similar cheese, like Raclette or Emmenthal.
Ξ Barbecue Tomatoes Stuffed with Oka Ξ
original recipe from Marilyn.ca
2 slices bacon, finely chopped
1/2 onion, chopped
4 medium tomatoes
1 tbsp Dijon mustard
2 eggs, beaten
1 slice whole wheat bread, diced
1/3 cup 10 % cream
1 cup shredded or diced Canadian Oka, rind removed
Salt and freshly ground pepper, to taste
Preheat barbecue (or oven) to 450 °F (230 °C). In a skillet over medium heat, cook bacon with onion until onion is soft. Remove from heat and cool. Cut a ‘hat’ off top and scoop out inside of each tomato. Add remaining ingredients to bacon mixture, combining well, and use to stuff tomatoes. Place ‘hat’ on top of each tomato and barbecue (or bake) for about 10 minutes.
July is #tomatolove month!
Please join in on the #tomatolove fun by linking up any tomato recipe from the month of July 2012. Don’t forget to link back to this post, so that your readers know to come stop by the #tomatolove event! The twitter hashtag is #tomatolove :).