2 c. of leftover spinach sauté (see as side dish with Lamb Rack)
Instructions
In pot, melt the cream cheese and bleu cheese.
Add sauted spinach and blend. Taste for seasoning.
Take tomatoes, wash and slice into fairly thick slices.
Season with salt and black pepper
Place tomatoes on baking sheet.
Top each tomato with heaping amount of the spinach mixture
Place in oven at 375 until hot and bubbly.
In bowl, take fresh spinach and pour some WishBone Italian Balsemic Vinegarette and add a little salt and pepper.
Place spinach on serving platter and place the broiled tomatoes on top of the fresh spinach.
Notes
*****The leftover spinach/cheese mixture can be used to stuff mushrooms (small for appetizers; large as side dish), jalopena peppers and zucchini boats can also be stuffed.
Recipe by Geaux Ask Alice! at https://geauxaskalice.com/broiled-spinach-topped-tomatoes/