3 large Beef-stake tomatoes, sliced 1/2 inch slices
2 cups creamed spinach*
2 ½ cups Pepperidge farms cornbread stuffing crumbs
6 tablespoons butter, melted
1 cup grated cheddar cheese or cheese of choice
2 – 10-ounce frozen chopped spinach, thawed
1 cup heavy whipping cream
¼ teaspoon ground nutmeg
2 tablespoons all purpose flour
2 tablespoons butter
Instructions for Creamed Spinach:
If you decide not to grill these, you can place these under your oven broiler, and broil until cheese melts. These are delicious and so pretty on a plate.
This creamed spinach can be made ahead and then warmed prior to grilling. The spinach rounds are placed on top of a ½ inch thick slice of a ripe large beef-stake tomato, then topped with shredded sharp cheddar cheese and placed on the grill until the cheese melts.