Tomatoes Stuffed with Prosciutto and Vegetables
Make the tomato cups and filling ahead to serve for a lunch party.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per Serving: about | - |
| cal | 177 |
| pro | 11 g |
| total fat | 7 g |
| sat. fat | 2 g |
| carb | 20 g |
| fibre | 3 g |
| chol | 11 mg |
| sodium | 394 mg |
| % RDI: | - |
| calcium | 17% |
| iron | 9% |
| vit A | 14% |
| vit C | 70% |
| folate | 18% |
-
4 large beefsteak_tomatoes
4 slices prosciutto or black forest ham
4 slices light provolone-style cheese
1 cup (250 mL) corn kernels, cooked
1/2 cup (125 mL) chopped sweet green pepper
2 tsp (10 mL) chopped fresh oregano
Pinch each salt and pepper
1/4 cup (50 mL) Low-fat croutons
Creamy Dressing:
1/3 cup (75 mL) buttermilk
3 tbsp (50 mL) light mayonnaise
1 tsp (5 mL) cider vinegar
1/4 tsp (1 mL) dijon mustard
Pinch each salt, pepper and granulated sugar
Preparation:
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.
Source
© CanadianLiving.com
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