It’s your lucky day! Stuffed tomatoes technically won the reader recipe poll, but artichoke tarts were a close second, and sounded interesting to me. So I made both!
Mozzarella Avocado Stuffed Tomatoes
- 4 roma tomatoes
- fresh mozzarella cheese, diced into small cubes
- 1/2 avocado, sliced into small cubes
- basil vinaigrette
- salt and pepper to taste
Halve the roma tomatoes lengthwise. Scoop out the insides of the tomato using a grapefruit spoon. Discard insides (or eat). Fill the tomato shells with mozzarella and avocado. Drizzle with basil vinaigrette. Salt and pepper to taste.
- 1 12oz. jar marinated artichoke hearts
- 2 cloves garlic, minced
- 5 eggs
- 1/4t. salt
- 1t. italian seasonings
- 1/4c. dry bread crumbs (can be seasoned)
- 1/4c. whole wheat flour
- 1c. shredded cheddar cheese
Drain artichoke hearts, reserving 1/3c. of the marinade. Chop the artichoke hearts into small pieces. In a large bowl, beat eggs, garlic, marinade, salt, and seasonings together. Add bread crumbs and flour. Mix well. Fold in cheese and artichoke hearts until well combined. Mixture will be runny. Spoon into well-greased muffin tin. Bake at 325 for 25-30 minutes, until tarts are firm and just starting to brown on top.
The tomatoes were just “meh” for me – I didn’t love the vinaigrette I made (hence I didn’t post the recipe). I’ll probably enjoy sliced tomatoes, fresh mozzarella, and avocado again later this week, sans dressing. The tarts though, were awesome! They’d be great for breakfast, as they have an almost quiche-like texture. Dave and I both really liked them. That’s my first time using artichoke in a recipe, so it was fun to try something new!
What’s an ingredient you haven’t tried yet?