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Pecan & Gorgonzola Stuffed Tomatoes
8 ounces pecans, finely chopped
1 bunch flat-leaf parsley, minced (leaves only)
2 teaspoons freshly
grated lemon zest
8 ounces Gorgonzola (or any blue) cheese, crumbled
2 tablespoons fruity olive oil
1/4 teaspoon freshly ground pepper
2 cups fresh bread crumbs, lightly toasted in a warm
oven
16 ripe plum tomatoes
Preheat the oven to 350F.
Combine the pecans, parsley, and lemon zest in a large mixing bowl. Stir in the cheese, olive oil and pepper, mixing gently.
Add the bread crumbs and toss gently just until combined. Cover and refrigerate while you prepare the tomatoes.
Remove stem from tomatoes, taking care not to cut too deeply, and slice in half lengthwise. Scoop out insides, leaving as much of outer shell pulp as possible. Discard insides or use for another purpose.
Fill the tomatoes with cheese filling, rounding the top slightly.
Bake for 30 minutes.
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