Steakhouse Tomato Stacks

Ingredients

• 1 tablespoon extra virgin olive oil
• 6 slices bacon, chopped
• 1/2 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. 1

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

2. 2

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

3. 3

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

4. 4

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

5. 5

   Set dressing aside.

6. 6

   Slice each of the tomatoes in half widthwise.

7. 7

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

8. 8

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