Baked Pimiento Cheese Tomatoes
Servings 15 servings
Calories 116kcal
Ingredients
- 3 large beefsteak tomatoes
- Kosher salt
- 2 cup shredded sharp cheddar cheese
- 3/4 cup real mayonnaise
- 1 4 oz jar diced pimientos, drained reserve 1 Tbsp juice
- 2 Tbsp fresh chopped chives divided
- 1 tsp garlic salt
- 1/2 tsp onion powder
- 1/2 tsp ground mustard
- 1/2 cup Panko breadcrumbs
- 1 Tbsp butter melted
- 1 Tbsp grated Parmesan cheese
- 1/4 tsp garlic salt
Instructions
- Preheat the oven to 425°F. Line a large baking sheet with parchment. Set aside.
- Slice the tomatoes into 5 equal slices. (15 total) Lay on doubled paper towels and sprinkle lightly with kosher salt. Allow to sit for 10 minutes.
- Meanwhile in a medium size mixing bowl mix together the cheese, mayonnaise, pimientos with 1 Tbsp juice, 1 Tbsp chives, garlic salt, onion powder, ground mustard and black pepper. Mix until fully combined. (This may be done in advance and chilled)
- Arrange the tomato slices side by side on the baking sheet. Divide the pimiento cheese between the slices leaving a 1/4-inch border.
- In a small mixing bowl, toss the panko with the butter, Parmesan and garlic salt and sprinkle on top of each slice.
- Bake for 13-15 minutes or until lightly golden and the tomato slices are slightly softened.
- Rest for 5 minutes then serve sprinkled with remaining chives.
Nutrition
Serving: 1serving | Calories: 116kcal | Carbohydrates: 5g | Protein: 5g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 401mg | Potassium: 186mg | Fiber: 1g | Sugar: 2g | Vitamin A: 771IU | Vitamin C: 10mg | Calcium: 125mg | Iron: 1mg