Yield: 6 servings.
6 medium fresh tomatoes, washed and cored
6 ounces blue cheese, crumbled
½ cup chopped walnuts
½ cup fresh bread crumbs
3 tablespoons olive oil
Salt and pepper to taste
Preheat oven to 450°. Using a melon baller or teaspoon, scoop out ⅓ of the tomato pulp and place in a mixing bowl. Place tomatoes in a shallow baking dish and set aside.
Add blue cheese, walnuts, bread crumbs, and olive oil to the tomato pulp. Mix all ingredients with a fork until just combined. Stuff each tomato with the cheese mixture, mounding the top with it. Sprinkle each stuffed tomato with salt and pepper.
Bake for 10 to 15 minutes or until the cheese is bubbling and the rims of the tomatoes start to pop.
print it
From its northernmost point in Corolla to its southern terminus on Cedar Island, this scenic byway — bound between sound and sea — links the islands and communities of the Outer Banks.
For the owner of The Country Biscuit, welcoming diners is the fulfillment of a decades-long dream. And diners’ dreams come true when they try the glazed biscuit doughnut holes.
Black bears are the embodiment of North Carolina’s adventurous spirit, immense and wild.
After nearly a century — or just a couple of years — these seafood restaurants have become coastal icons, the places we know, love, and return to again and again.
