Prep 20 mins
Cook 0 mins
These make a wonderful luncheon during tomato harvest season. Serve with herb or garlic toast. (chill time 1 hour)
- 4 slices bacon
- 3 tablespoons light mayonnaise
- 2 teaspoons balsamic vinegar
- 1⁄4 teaspoon dried basil
- 1⁄2 cup celery, diced
- 2 green onions, chopped
- 1 1⁄2 cups 2% fat cottage cheese
- 4 large tomatoes, freshly harvested, vine ripened
- salt and pepper (I like a touch of cayenne pepper)
- romaine lettuce leaf (inside leaves)
- Cook bacon until crisp; drain, crumble bacon and set aside.
- In a bowl combine mayonnaise, vinegar, basil, crisp bacon and a dash of cayenne pepper.
- In another bowl, stir together celery, green onion and cottage cheese.
- Add bacon mixture.
- Cover and let stand for one hour in refrigerator.
- Line four salad plates with romaine lettuce leaves.
- Cut stem ends from tomatoes.
- Place tomatoes cut sides down, on lettuce leaves.
- Cut each tomato into sixths to within 1 inch of the bottom, being careful not to cut through.
- Carefully spread out sections, forming a flower.
- Sprinkle with salt.
- Fill each with an equal amount of cheese mixture.
It was easy to scale this recipe for 2 people - I had the first tomato for lunch today & I'll have the second for lunch tomorrow! Other than using low fat Ricotta, I followed the instructions exactly. This makes a tasty dish with a very nice presentation that I will serve when the ladies come for lunch - thanx Derf!