Robiola-Stuffed Tomatoes

Name: Robiola-Stuffed Tomatoes
Total time: 50 min
Yield: Serves 4
Cuisine: italian
Ingredients: 4 large ripe tomatoes; Kosher salt to taste; 3 1/2 ounces robiola cheese, rind removed, diced; 2 ounces gorgonzola cheese, crumbled; 2 tablespoons unsalted butter, softened; Freshly ground black pepper to taste; 4 plum tomatoes, peeled and chopped, or use insides of ripe tomatoes, above; 1/2 teaspoon mild paprika; 4 chives, finely diced; 2 tablespoons vodka

Recipe from “Recipes From an Italian Summer”

Adapted by Sam Sifton

Total Time: 50 minutes
Rating: 4(18)
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Ingredients

Yield:Serves 4

4large ripe tomatoes
Kosher salt to taste
3½ounces robiola cheese, rind removed, diced
2ounces gorgonzola cheese, crumbled
2tablespoons unsalted butter, softened
Freshly ground black pepper to taste
4plum tomatoes, peeled and chopped, or use insides of ripe tomatoes, above
½teaspoon mild paprika
4chives, finely diced
2tablespoons vodka

Ingredient Substitution Guide

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Preparation

Step 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.
Step 2
Place the robiola, gorgonzola and butter in a bowl, season sparingly with salt and aggressively with pepper, and beat until smooth.
Step 3
Add the remaining ingredients and stir to combine.
Step 4
Fill the tomatoes with the mixture. Place on serving dish until ready to serve.