Steakhouse Tomato Stacks

Name: Steakhouse Tomato Stacks
Ingredients: 1 tablespoon extra virgin olive oil; 6 slices bacon, chopped; 12 cup buttermilk; 1 cup creme fraiche; 1 garlic clove, grated; 2 tablespoons fresh dill, chopped; 2 tablespoons chives, chopped; 1 lemon, juice of; 3 -4 tablespoons prepared horseradish; salt; ground black pepper; 6 beefsteak tomatoes; 1 small red onion, thinly sliced into rings

13 ingredients

8 steps

Ingredients

1 tablespoon extra virgin olive oil
6 slices bacon, chopped
12 cup buttermilk
1 cup creme fraiche
1 garlic clove, grated
2 tablespoons fresh dill, chopped
2 tablespoons chives, chopped
1 lemon, juice of
3 -4 tablespoons prepared horseradish
salt
ground black pepper
6 beefsteak tomatoes
1 small red onion, thinly sliced into rings

Directions

1

Place a small skillet over medium heat with 1 turn of the pan of olive oil, about 1 tablespoon.
2

Add the chopped bacon to the skillet and cook until golden and crispy, about 5 minutes.
3

Remove the bacon to a paper towel-lined plate and let cool.
4

While the bacon is cooking, whisk together the buttermilk, creme fraiche, garlic, dill, chives, lemon juice, horseradish, salt and pepper in a medium-size mixing bowl.
5

Set dressing aside.
6

Slice each of the tomatoes in half widthwise.
7

Lay a few rings of red onion onto the base of each tomato and then cap each tomato off with their tops.
8

Transfer the tomato stacks to a serving plate, top with a little of the prepared dressing and garnish with the bacon.