Tomatoes Stuffed with Prosciutto and Vegetables

Author: Canadian Living

Make the tomato cups and filling ahead to serve for a lunch party.

  • Portion size 4 servings
  • Credits : © CanadianLiving.com

Ingredients

  • 4 beefsteak tomatoes
  • 4 prosciutto
  • 4 Black Forest ham
  • 4 light provolone-style cheese
  • 1 cup corn kernels cooked
  • 1/2 cup chopped sweet green pepper
  • 2 teaspoons chopped fresh oregano
  • 1 pinch salt
  • 1 pinch pepper
  • 1/4 cup low-fat croutons
Creamy Dressing:
  • 1/3 cup buttermilk
  • 3 tablespoons light mayonnaise
  • 1 teaspoon cider vinegar
  • 1/4 teaspoon Dijon mustard
  • 1 pinch salt
  • 1 pinch pepper
  • 1 pinch granulated sugar

Method

Creamy Dressing: Whisk together buttermilk, mayonnaise, cider vinegar, Dijon mustard, salt, pepper and sugar; set aside.

Cut 1/2-inch (1 cm) slice from stem end of each tomato. Chop slices; set aside. With spoon, hollow out tomatoes; place upside down on paper towel-lined plate to drain.

Meanwhile, slice prosciutto and cheese into matchstick-size pieces. In bowl, combine prosciutto, cheese, chopped tomato, corn, green pepper, oregano, salt and pepper. Drizzle with 1/3 cup (75 mL) of the dressing and toss. (Make-ahead: Cover and refrigerate filling and tomato cups separately for up to 8 hours.)

Mound mixture into tomato cups. Drizzle tops with remaining dressing; sprinkle with croutons.

 

Nutritional facts <b>Per Serving:</b> about

  • Sodium 394 mg
  • Protein 11 g
  • Calories 177.0
  • Total fat 7 g
  • Cholesterol 11 mg
  • Saturated fat 2 g
  • Total carbohydrate 20 g

%RDI

  • Iron 9.0
  • Fibre 0.0
  • Folate 18.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 17.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 14.0
  • Vitamin C 70.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Tomatoes Stuffed with Prosciutto and Vegetables

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