Robiolo Stuffed Tomatoes

By Lonnie

Ingredients

• 4 large ripe tomatoes
• Kosher salt to taste
• 3 1/2 oz robiola cheese, rind removed, diced
• 2 oz gorgonzola cheese, crumbled
• 2 T unsalted butter, softened
• Freshly ground black pepper to taste
• 4 plum tomatoes, peeled and chipped, or use
• insides of ripe tomatoes, above
• 1/2 t mild paprika
• 4 chives, finely diced
• 2 T vodka

Details

Servings 4

Preparation

Step 1

1. Halve the tomatoes and scoop out the seeds and some of the flesh. Sprinkle the shells with kosher salt and turn them upside down on paper towels to drain for 30 minutes.

2. Place the robiola, gorgonzola and butter in a bowl, season sparingly with the salt and aggressively with pepper, and beat until smooth.

3. Add the remaining ingredients and stir to combine.

4. Fill the tomatoes with the mixture. Place on serving dish until ready to serve.