This looks so cute! Okay, I don't know about you guys, but I don't have time now to follow this recipe. I think I'm going to "bootleg" a Liz version and use tuna or chicken salad for the filling. And shredded cheese for the hair...
Mr. Tomato Head (From Parents.com)
Hollow out a tomato, saving the top slice. Fill with cooked couscous mix, top with shredded basil, and cover partially with reserved tomato top, as shown. Rest black-olive slices on tomato ledge for eyes. Cut a piece of provolone cheese in the shape of a mouth and place it right on the tomato -- it'll stick.
Fancy Grilled Cheese Top a piece of sourdough bread with tomato slices, spinach, sliced white-cheddar cheese, and deli-style turkey. Spread another piece of bread with a little honey mustard. Sandwich together and brush with olive oil. Grill until cheese melts.
Greek Pasta Combine 1/2 pound cooked penne with 2 fresh chopped tomatoes, 2 tablespoons olive oil, 2 tablespoons red-wine vinegar, 1/2 cup crumbled feta cheese, 1 tablespoon each fresh oregano and dill, and 2 tablespoons toasted pine nuts.
Pesto Green Beans Cook green beans for 7 to 8 minutes. Drain and toss with tomato wedges and store-bought pesto.
Easy Antipasto Arrange tomato slices in a shallow dish. Top with fresh minced garlic and balsamic vinegar.
Heirloom Tart Line a 9-inch tart pan with refrigerated piecrust and trim to fit. Cover the entire crust with aluminum foil and bake at 450 degrees F. for 8 minutes. Remove the foil and bake for another 5 minutes. Layer crust with provolone cheese slices, a mixture of 1/2 cup light mayo and 2 tablespoons grated Parmesan cheese, and overlapping slices of colorful heirloom tomatoes. Bake at 375 degrees F. for about 25 minutes.