Cheese
Tomatoes
Serves 4
1/4 lb. sharp cheddar
(shredded)
3 C heavy cream
2 C broccoli florets
(cooked al dente)
2 Roma tomatoes
(quartered)
2 Tbsp. olive oil
1 sprig fresh rosemary
(chopped)
4 slices cooked applewood
bacon (halved)
1 sprig curly parsley
(chopped)
Salt and pepper
In small bowl, toss toma-
toes with olive oil and
rosemary. Season with salt
and pepper. Roast on sheet
tray in 300° oven until
lightly browned and
dehydrated. Set aside.
In medium sauce pot,
bring cream to a simmer;
reduce by half. Add
macaroni and cheddar.
Once cheese melts, turn
heat to low. Add broccoli
and tomatoes. Divide into
4 bowls; garnish with two
bacon halves and parsley.