Ingredients

• cooking spray
• 3 beefsteaks tomatoes
• 1 teaspoon kosher salt
• 1 package cream cheese
• 0.5 cups mayonnaise
• 0.5 cups Vidalia onion
• 0.25 cups fresh basil leaves
• 0.5 cups low-moisture part-skim mozzarella cheese
• 0.25 cups freshly grated Parmesan cheese
• 1.5 teaspoons hot sauce
• 1 teaspoon Worcestershire sauce
• 0.5 teaspoons onion powder
• 0.25 teaspoons black pepper
• 1 cup sharp Cheddar cheese
• crostini toast

Instructions

1. 1 Gather all ingredients. Preheat oven to 350 degrees F (175 degrees C). Lightly coat a 10-inch skillet with cooking spray; set aside.
2. 2 Trim top and bottom of 1 of the tomatoes; cut into 6 (1/4-inch-thick) slices; place slices between 2 layers of paper towels; set aside. Seed and chop remaining tomatoes; place in a colander set over a medium bowl; sprinkle with 1/4 teaspoon of the salt, tossing gently to distribute salt. Let stand for 10 minutes. Lightly pat tomatoes dry with a clean kitchen towel; discard liquid.
3. 3 While tomatoes are resting, stir together cream cheese, mayonnaise, onion, basil, mozzarella cheese, Parmesan cheese, hot sauce, Worcestershire sauce, onion powder, black pepper, 3/4 cup of the Cheddar cheese, and remaining 3/4 teaspoon salt in a medium bowl until thoroughly combined; gently fold in chopped tomatoes until evenly distributed.
4. 4 Transfer tomato mixture to prepared skillet, spreading it into an even layer. Sprinkle evenly with remaining 1/4 cup Cheddar cheese and top with sliced tomatoes.
5. 5 Bake in the preheated oven until cheese is fully melted and edges are bubbling, 25 to 30 minutes.
6. 6 Garnish with additional basil and serve immediately with crostini.

Nutrition per serving