Sliced Tomato Stacks

What a way to liven up the basic field tomato! These “sandwiches” are filled with a delicious cheese and sun-dried tomato filling and topped with toasted pine nuts. 

1. Preheat the oven to 400°F. Spray a baking sheet with vegetable oil.

2. Slice each tomato into 4 thick slices.

3. Stir the goat cheese, cream cheese, sun-dried tomatoes, basil and half the Parmesan cheese together in a bowl. Place 4 slices of tomato on a baking sheet. Spread the goat cheese mixture evenly over the slices. Top with the remaining slices of tomato. Sprinkle with the pine nuts and the remaining Parmesan.

4. Bake in the center of the oven for 5 minutes or until just warmed through.

2 large field tomatoes
1/4 cup crumbled goat cheese
1/4 cup light cream cheese, softened
1/4 cup rehydrated chopped sun-dried tomatoes (see page 221)
1/2 tsp dried basil
2 tsp grated Parmesan cheese
1 1/2 tsp toasted pine nuts

Nutritional Analysis per Serving

Calories 92
Protein 5.2 g
Fat 4.8 g
Saturated Fat 2.4 g
Carbohydrates 6.9 g
Cholesterol 8.6 mg
Sodium 173 mg
Fiber 1.6 g

Prep Time: 10 minutes
Cook Time: 5 minutes

Make Ahead: Prepare the stacks early in the day and refrigerate. Bake just before serving.

Serves 4