Blue Cheese Stuffed Tomatoes

Name: Blue Cheese Stuffed Tomatoes
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 to 6 servings
Ingredients: 1 pint grape tomatoes; Kosher salt and freshly cracked black pepper; 2 ounces cream cheese, at room temperature; 1/2 cup blue cheese; 2 tablespoons finely chopped fresh chives; 4 slices crispy cooked bacon, finely chopped; 1 tablespoon hot honey (or 1 tablespoon honey mixed with a dash of hot sauce)

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Level: Easy

Total: 25 min
Active: 25 min

Yield: 4 to 6 servings

Level: Easy

Total: 25 min
Active: 25 min

Yield: 4 to 6 servings

Ingredients

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1 pint grape tomatoes

Kosher salt and freshly cracked black pepper

2 ounces cream cheese, at room temperature

1/2 cup blue cheese

2 tablespoons finely chopped fresh chives

4 slices crispy cooked bacon, finely chopped

1 tablespoon hot honey (or 1 tablespoon honey mixed with a dash of hot sauce)

Directions

Slice the top third (stem side) off each tomato. Cut a small slice off each bottom so that the tomatoes are flat and able to stand up. Using a melon baller or small spoon, remove the inside of each tomato to hollow out the center. Place the tomatoes on a plate or platter. Sprinkle the tomatoes with 1/4 teaspoon salt.
Mash the cream cheese in a bowl with a rubber spatula until it is soft and malleable. Gently fold in the blue cheese, being careful not to overmix and break the blue clumps. Season with pepper. Use two small spoons to fill the tomatoes with the blue cheese mixture. (How much will depend on the size of the tomato; small tomatoes should get about 1 teaspoon of the mixture. You can also transfer the mixture to a pastry bag or resealable plastic bag with the corner cut off and pipe the cheese mixture into each tomato.)
Toss the chives and bacon together in a small bowl. Top each tomato with the mixture. Drizzle hot honey over the entire plate. Serve.