Stuffed Campari Tomatoes

Stuffed Campari Tomatoes with Gorgonzola, Bacon and Jalapeno

• 15-20 Campari tomatoes
• Approx. ½ lb. Gorgonzola cheese, grated
• ¾ cup sliced, cooked bacon (1/4” slices)
• 2 Fresh Jalapenos, with seeds, very finely diced
• 1 cup Panko Bread Crumbs (toasted in a pan with 2-3 Tablespoons of butter, and seasoned with garlic salt and pepper to taste)
• Dash of “It’s My Rub!” Power Blend

1. Put grated gorgonzola, bacon, jalapenos, and 2/3 cup of panko in a bowl and toss to mix.
2. Slice the top off of tomatoes and a very small slice from the bottom of the tomato to help them sit upright.  Using a tomato/strawberry corer, hollow out the tomatoes and get the excess liquid out of them.
3. Depending on size of tomatoes, get 1-2 Tablespoons of gorgonzola mixture and compress to form an elongated ball shape.  Push this mixture into each tomato.
4. Once tomatoes are filled with mixture, turn tomatoes upside down to coat with remaining panko crumbs.  Place upright on a foil covered baking sheet that has been sprayed with oil.
5. Bake at 350, indirect, for approximately 15-20 minutes or until cheese is beginning to melt.
6. Try it with a sprinkle of “It’s My Rub!” Power Blend for an extra little pop of flavor.

Enjoy!!

We have served this recipe at several Big Green Egg Festivals and people just loved them!  The roasted tomato  creates a terrific acidic flavor that balances out wonderfully well with the Gorgonzola cheese mixture for a great tasting bite!

I hope you and your friends enjoy this great appetizer!  And, when people ask, “what makes this taste so good?”…you can proudly say, “It’s My Rub!”

Thanks for reading!

Bruce and Kelley Underwood

Copyright 2014 Underwood’s It’s My Food!, LLC