Florentine Tomatoes

Special enough for company; simple enough for a weeknight side dish!
Recipe courtesy of Chef Linda Duggan


  • 1 (11oz) package Olivia’s baby spinach
  • 5 strips bacon
  • 1/2 cup panko
  • 1/2 cup Italian style seasoned bread crumbs
  • 4 scallions - finely chopped
  • 3 eggs
  • 6 tablespoons butter - melted
  • 1/3 cup freshly grated parmesan cheese
  • Salt and pepper to taste
  • 1-2 tablespoons olive oil 
  • 8 large tomato slices - sliced thick


  • Preheat oven to 350 degrees F.
  • Saute spinach in a little olive oil for 2 minutes. When cooled, squeeze out liquid and chop.
  • Cook bacon until crisp, and when cool enough to handle, crumble.
  • In a large bowl, combine the cooked spinach, bacon crumbles, panko, bread crumbs, scallions, eggs, melted butter and Parmesan cheese. Mix well and season with salt and pepper to taste.
  • Arrange the tomato slices in a lightly oiled 13x9 baking dish.
  • Generously top each tomato slice with the spinach mixture, covering the entire surface.
  • Bake at 350 degrees for 15 minutes or until lightly browned. 

Categories: Spinach, Appetizer, Side