Printable Recipe: Creme Fraiche and Spinach Stuffed Brunch Tomatoes Recipe

Creme Fraiche and Spinach Stuffed Brunch Tomatoes

These little stuffed tomatoes are so simple and fresh-tasting, they're the perfect dish for a spring celebration like an Easter Sunday brunch. They make a great substitution for the salads you'll often see in Easter brunch menus.

Want to make your job easier? This can be used as a make-ahead brunch recipe, too. Simple assemble the tomatoes the night before and pop them in the oven the morning of. Makes this Easter brunch menu as easy as could be!

Serves 6.

Ingredients:
6 tomatoes
1 1/2 tsp. salt
1/2 tsp. freshly ground black pepper
5 slices bacon
1/2 finely chopped onion
2-3 cloves garlic, minced
12 oz. fresh spinach, chopped and larger stems removed
Salt and freshly ground black pepper, to taste
1/3 C. crème fraiche (can sub sour cream)
1/3 C. freshly shredded parmesan cheese

Instructions: 1. Preheat the oven to 375 degrees F.

2. Cut the tops off of each tomato (don't cut too much!) and scoop out the pulp. Sprinkle insides of tomatoes with salt and pepper and let them sit upside down to drain a bit.

3. Meanwhile prepare the spinach mixture. In a large skillet, cook bacon until crisp, reserving about 2 1/2 tbsp. of the bacon fat in the pan. Drain and crumble the bacon. Set aside.

4. In the bacon grease left in the pan, cook the onion and garlic until tender. Add spinach and cook until it's wilted. Let cool slightly. Stir in the sour cream and crumbled bacon. Add salt and pepper to taste if needed.

5. Place salted tomato shells into a baking dish and fill with spinach mixture. Bake about 25 minutes, until tomatoes are softened.

6. Add parmesan cheese and broil about 2 minutes, until cheese is golden. Serve warm.