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Categories:
tomatoes kosher salt Cheddar crackers unsalted butter egg bacon Cheddar mayonnaise garlic jalapeno olive oil
Viewed: 66 - Published at: 9 years agoIngredients
- 4 large plum tomatoes (about 1 1/4 pounds), sliced into 1/4-inch thick rounds
- Kosher salt
- 3 1/2 cups mini Cheddar crackers
- 4 tablespoons unsalted butter, melted
- 1 large egg
- 6 slices cooked bacon
- 2 1/2 cups shredded sharp Cheddar
- 1 1/2 cups mayonnaise
- 2 cloves garlic, minced
- 1 jalapeno, seeded and finely chopped
- Olive oil, for brushing
Method
- Preheat the oven to 375 degrees F.
- Lay the tomato slices on a wire rack over a baking sheet and sprinkle with 1 teaspoon salt.
- Let sit for 10 minutes to drain, then pat lightly with paper towels.
- Meanwhile, put the Cheddar crackers, butter, egg and bacon in food processor and process until well combined.
- Press the mixture into a 9-inch pie plate.
- Combine the Cheddar, mayonnaise, garlic and jalapeno in a medium bowl.
- Spread the mayonnaise mixture in an even layer in the crust and top with the tomato slices, overlapping them in a circle.
- Brush the tomatoes with olive oil and bake until the Cheddar is melted, the tomatoes are curling and the crust is starting to brown, about 45 minutes.
