Steakhouse Tomato Stacks

• 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

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.

extra virgin olive oil, bacon, buttermilk, creme fraiche, garlic, fresh dill, chives, lemon, salt, ground black pepper, tomatoes, red onion

Taken from www.food.com/recipe/steakhouse-tomato-stacks-336651 (may not work)