Grilled Tomatoes with Spinach Stuffing

Casual entertaining has always appealed to me and I like no-fuss recipes that can be easily made ahead of time and keeps me more in front of my guests than in the kitchen. The following recipe can be prepared up to the point where the spinach is grilled. When your guests arrive, finish off with the cheese and grill in the oven. Tomatoes are an excellent source of vitamin C and vitamin A as well as a very good source of fiber.

Serves 6 to 8
recipe from Canadian House & Home magazine
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1/4 cup unsalted butter, divided
300g (10 oz.) package frozen spinach, thawed
3/4 cup heavy cream
1/8 teaspoon nutmeg
1 tablespoon flour
3/4 cup breadcrumbs
salt and freshly ground black pepper to taste
1 1/2 lb. beefsteak tomatoes, sliced 1/4″ thick (12 slices)
1 1/2 cups shredded white cheddar cheese

To make spinach stuffing, melt 3 tablespoons butter in a saucepan over medium heat. Add spinach, cream and nutmeg, and bring to a boil. Combine remaining 1 tablespoon of butter with flour in a bowl and mash until a paste forms. Break flour paste into bits and drop into simmering spinach mixture, stirring until combined. Allow to simmer 3 minutes, or until cream is slightly thickened. Add breadcrumbs and stir until combined. Season well with salt and pepper. Remove from heat and let cool.

Preheat broiler on high. Lay tomato slices on an oiled baking sheet. Top each slice with 2 heaping tablespoons of spinach and spread to cover most of the tomato. Place in oven with rack about 6″ from top element and broil 3 to 4 minutes, or until lightly browned and tomatoes are slightly softened. Remove from oven, sprinkle each slice with about 2 tablespoons of cheese. Broil 2 to 3 minutes longer or until cheese is bubbling and lightly browned.

The Culinary Chase’s Note: These make a nice side dish and are even better the next day if you have any leftovers.