Katie Lee Biegel makes her Blue Cheese Stuffed Tomatoes, as seen on Food Network's The Kitchen, Season 31
Recipe courtesy of Katie Lee Biegel

Blue Cheese Stuffed Tomatoes

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  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 4 to 6 servings



  1. 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.
  2. 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.)
  3. Toss the chives and bacon together in a small bowl. Top each tomato with the mixture. Drizzle hot honey over the entire plate. Serve.