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Tomato Bon Bons

A while back I was watching on of my favorite shows, Triple D (Diners Drive-ins and Dives). When they showed this wonderful looking stuffed grape tomatos. My little monkey and me just love grape tomatos so I made up a batch. Yum.. Then I made another batch two days later. YUM. Then a week later. Well you get my point. We are addicted to them!

They are a bit time consuming, they took me a little over an hour to core, stuff, roll, and fry them, but it was time well worth it for me! :) I have tried swapping asiago for mozzarella and it works but the taste almost gets lost in it. So I would use asiago if you like it. We also tried swapping ground pork for breakfast sausage and we loved it that way.

Tomato Bon Bons

  • 24 grape tomatoes, cored
  • 16 oz. breakfast sausage or ground pork
  • 1 oz. asiago cheese, cut into 24 small cubes (or mozzarella)
  • 7 - 8 oz. asiago cheese, finely shredded (or mozzarella)
  • 1/4 cup yellow cornmeal
  • 3/4 cup breadcrumbs
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon dry mustard
  • 1/4 teaspoon black pepper
  • dash cayenne pepper
  • 1 cup all purpose flour
  • 2 eggs
  • salt & pepper
  • vegetable oil, for frying

Cooking Directions

  1. *In a medium bowl mix together shredded Asiago cheese, cornmeal, breadcrumbs, 1 teaspoon salt, garlic powder, dry mustard, 1/4 teaspoon black pepper, and a dash of cayenne pepper. Set breading aside.
  2. Stuff tomatoes with cubed cheese.
  3. Lay a 12 by 12-inch piece of plastic wrap on your workspace. Break off about 3/4 of an ounce of the sausage and make a small pancake in the palm of your hand. Put the stuffed tomato in the middle of the pancake and wrap the sausage around it, rolling it in your palms to create a meatball, making sure the entire tomato is covered with the sausage. Set it on the plastic wrap and continue with the remaining tomatoes.
  4. Preheat oil to 350 degrees F. in a pan that is deep enough to completely submerge bon bons. In a small bowl beat eggs. In another bowl add flour, season with salt and pepper. Set up breading station; flour bowl, egg bowl, then breading bowl.
  5. With one hand (the wet hand), place a bon bon into the flour. With the other hand (the dry hand), roll it around gently until it is lightly coated. Pick it up and place it into the egg bowl. With your wet hand, roll it around gently until it is lightly coated with the egg. Place it into the breading bowl. With your dry hand, sprinkle some breading over the bon bon, and then begin to gently roll it around to coat it. Place it on the clean piece of plastic wrap. Continue until all of the bon bons have been breaded.
  6. Fry the bon bons in batches, until golden about 5 to 7 minutes. Drain on paper towels. These can be reheated in the oven at 325 degrees F for 5 to 7 minutes on a sheet pan.
  7. Serve with Cool Salsa Ranch Dipping Sauce, recipe follows.


Cool Salsa Ranch Dipping Sauce

  • 1 cup tomato salsa
  • 1 cup ranch dressing
  • 1/2 seedless cucumber, minced (opt)

Cooking Directions

  1. Process the salsa and ranch dressing in a small food processor for about 30 seconds. Pour into a bowl and stir in the cucumber.
  2. Serve with the bon bons.

Makes 24

Adapted from: Food Network

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Sheri said...

These look delicious! I've got a huge crop of cherry tomatoes coming in and I think that this might be a great use of them.

Anonymous said...

Do you have a recipe for Ho Ho Cake? USed to get this at a restuarant, but when the baker left, she took recipe with her. It tasted just like the HoHos in the store. It's in the icing/filling. Thanks! Love your recipes!

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