Broiled Tomato Slices With Gouda Cheese Recipes

Steps:

• Place tomato slices on baking pan lined with non-stick foil.
• Place some diced onions and peppers on top of each tomato slice.
• Salt and pepper to taste.
• Place pan under broiler and broil as long as you prefer so that onions and peppers are slightly soft.
• Remove from oven and add a slice of Gouda cheese to each tomato slice.
• Return to broiler until cheese is golden and bubbly.
• Can serve hot or slightly warm.

Steps:

• Caramelized Onions:
• Heat the butter and oil in a medium saute pan over medium heat. Add the onions and cook, stirring occasionally, until golden brown and caramelized, season with salt and pepper.
• Roasted Tomato Mayonnaise:
• 1. Preheat the oven to 375 degrees F. Place the tomato in a small dish or baking sheet, drizzle with oil and season with salt and pepper. Roast until the tomato is very soft and golden brown, about 20 minutes. Remove from the oven and let cool slightly.
• 2. Put the mayonnaise, tomato, garlic and thyme in a food processor and process until smooth, season with salt and pepper. Scrape into a bowl.
• Sandwich:
• 1. Place 4 slices of the bread on a flat surface, divide half of the cheese among the slices. Top the cheese with 2 slices of prosciutto then top the proscuitto with some of the onions and the remaining cheese. Place the 4 remaining slices of bread on top to make four sandwiches. Butter the top of the bread using half of the butter.
• 2. Preheat a cast iron pan or cast iron griddle over medium heat. Place the sandwiches in the pan, butter-side down (may need to do in batches) and cook until lightly golden brown. Spread the remaining butter on the bread facing up, then flip and continue cooking until the bottom is golden brown and the cheese has melted. Serve with roasted tomato mayonnaise on the side.

Steps:

• Arrange tomato slices in a 15 x 10 x 1 inch jelly roll pan coated with cooking spray;, set aside.
• Combine breadcrumbs and remaining ingredients, stir well.
• Sprinkle breadcrumb mixture over tomato slices.
• Bake at 350f degrees for 10 to 12 minutes or until thoroughly heated.

Steps:

• slice tomatoes horizontally, about 1/2 inch thick.
• place tomato slices on a foil covered broiler pan.
• combine remaining ingredients.
• top tomato slices with onion/egg mixture.
• broil until bubbly and just begining to brown.

Steps:

• In a bowl, combine all ingredients BUT the tomatoes.
• Cut each tomato into 4-5 slices so they are not thin. Spread each slice with 1 tbs of cheese mixture.
• Place on ungreased baking sheet and BROIL 3 inches from heat for 3-5 minutes or until cheese melts and is golden brown in color.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Brush baking sheet with about 1 tablespoon olive oil.
• Arrange tomato slices on the baking sheet. Sprinkle rosemary and garlic over tomatoes and brush with remaining olive oil; season with salt and pepper.
• Bake in the preheated oven until tomatoes are tender, 5 to 10 minutes.

Steps:

• Prepare broiler.
• Place tomato slices on broiler pan.
• Brush slices with oil, and sprinkle with Herbes, salt, pepper, cheese and parsley.
• Broil until warmed through, about 3 minutes.
• Serve immediately.

Steps:

• Place Gouda cheese in a microwave-safe bowl; heat on high for 1 minute. Stir cheese and continue cooking in 30-second intervals until cheese is melted, 1 to 2 minutes.
• Stir tomato and basil into melted cheese. Serve fondue with baguette slices.

Steps:

• Heat the butter and oil in a medium saute pan over medium heat. Add the onions and cook, stirring occasionally, until golden brown and caramelized, season with salt and pepper.
• Preheat the oven to 375 degrees F. Place the tomato in a small dish or baking sheet, drizzle with oil and season with salt and pepper. Roast until the tomato is very soft and golden brown, about 20 minutes. Remove from the oven and let cool slightly.
• Put the mayonnaise, tomato, garlic and thyme in a food processor and process until smooth, season with salt and pepper. Scrape into a bowl.
• Place 4 slices of the bread on a flat surface, divide half of the cheese among the slices. Top the cheese with 2 slices of prosciutto then top the prosciutto with some of the onions and the remaining cheese. Place the 4 remaining slices of bread on top to make four sandwiches. Butter the top of the bread using half of the butter.
• Preheat a cast iron pan or cast iron griddle over medium heat. Place the sandwiches in the pan, butter-side down (may need to do in batches) and cook until lightly golden brown. Spread the remaining butter on the bread facing up, then flip and continue cooking until the bottom is golden brown and the cheese has melted. Serve with roasted tomato mayonnaise on the side.

Steps:

• In a small bowl, combine the first seven ingredients. Cut each tomato into five slices. Spread each with 1 tablespoon cheese mixture. , Place on an ungreased baking sheet. Broil 3 in. from the heat for 3-5 minutes or until cheese mixture is golden brown and tomatoes are heated through.

Steps:

• Heat a griddle over medium-low heat.
• Butter bread slices on one side. Place 1/2 of the bread on the hot griddle, buttered-sides down. Add apple slices and shredded Gouda cheese to each slice, then top with remaining bread.
• Cook until golden brown, 3 to 5 minutes per side.