(5 minutes to PREP, serves 6)
Drop by Calypso for a pint of our Callaloo for an EASY, ELEGANT, and VERSATILE dish. My mother made this recipe with spinach — she washed it, cooked it, drained it, sautéed onions and spices. With this version, you add 5 simple ingredients… it can be made ahead PLUS we have a VEGAN, GLUTEN-FREE and a COCKTAIL APPETIZER version of this recipe.
Ingredients:
- 1 1/2 c. Calypso Callaloo
- 2 TB Melted Butter
- 3/8 c. Plain Bread Crumbs
- 1 egg
- 2 TB. Parmesan Cheese
- Dash hot sauce, optional
- Tomatoes, 2 large or smaller, enough for hearty slices or halves to serve 6
Directions
Mix first 5 ingredients well. Slice tomatoes into thick slices or use halves to make 6 servings. Split Callaloo mixture between tomato slices and bake at 350 for 20 to 25 minutes.
Vegan Option
- 1 ½ c. Calypso Callaloo
- 2 TB olive oil
- 3/8 c. Plain VEGAN bread crumbs, or more to desired consistency (Panko, gluten-free also available)
- 2 TB Vegan Parmesan Cheese. Recipe below*
- Dash hot sauce, optional
