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magazine blue cheese crusted tomatoes
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You’re a few minutes away from the snack of the season.
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(5)
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Pair fancy ham, funky cheese, and juicy fruit with a black-pepper-spiked agrodolce drizzle to elevate this simple summer side.
5.0
(5)
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Restaurateurs Joe and Katy Kindred of Hello, Sailor and Kindred turn a classic tomato pie into a zesty flavor favorite with Tillamook Sharp White Cheddar. They call it "southern fancy pizza-ish deliciousness," and we can't help but agree.
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For the best fried green tomatoes, swap cornmeal for a crispy panko crust, then serve with a creamy sauce or tuck them into a pimento cheese sandwich.
3.6
(3.6)
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Plus, a tip for crispy—never floppy—crust.
4.0
(3.88)
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We love the way this recipe revamps a standard BLT.
4.4
(4.39)
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The iceberg lettuce is sliced into rounds instead of angled wedges, exposing the entire surface to the blue cheese dressing and toppings.
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Progression of a tomato sandwich: On buttered bread with salt; on bread with mayo and cheddar; seasoned and grilled with cheddar and mayo. They’re all pretty perfect, but we’ll take the advanced version, thanks.
4.6
(4.57)
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Two beautiful bar foods in one pizza package. Inspiring.
3.0
(3)
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The only trick to this uncooked sauce is finding good canned tomatoes.
4.3
(4.33)
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Try pouring the soup directly over the sliced sandwich for an irresistible cheesy bread soup.
4.3
(4.34)
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Eating your veggies is a lot easier when there's cheese and fried bread involved.
4.7
(4.67)
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Consumed columnist Matt Duckor, skeptical of white pies with tomatoes, has an epiphany at Roberta's
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2.0
(2.13)
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So. Much. Cheese.
5.0
(4.91)
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With its biscuity buttermilk crust, this rustic pie is our new summertime staple. Let the pie cool for at least one hour before serving.
4.0
(3.97)
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4.0
(4.04)
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A savory galette topped with peak season tomatoes, cheese, and garlic.
5.0
(4.89)