Sunday, June 27, 2010

Cheese Stuffed Tomatoes

I have to apologize for the lack of updates this past week.  My time has been occupied with a new kitten named Heidi.  She's extremely playful and needs constant affection and hates it when my husband and I use our laptops. :)  While typing this blog entry, she has jumped on my computer about seven times so far.  Anyways, I've had some free time this weekend and decided to try a new appetizer that I had bookmarked for the last few weeks.  I had a hard time finding some decent tomatoes at the grocery store, but this recipe turned out well and took very little time in preparing.  I cooked the tomatoes in the oven and by the time they were out of the oven, the cheese had melted perfectly and the tomatoes were so juicy with the skin ready to peal off.  Yum!

Source:  The Novice Chef


4 medium tomatoes
1/4 cup of your favorite breadcrumbs
2 tbl butter, melted
8 basil leaves, chopped
1/2 cup monterey jack cheese, shredded
1/2 teaspoon salt
1/2 teaspoon pepper
Parsley for garnish


Slice off top of tomato, hollow out (leaving 1/2 inch thick shell), and chop pulp and set aside. In a medium bowl, combine bread crumbs, butter, basil, salt and pepper. Next stir in cheese and tomato pulp. Fill each tomato shell and then wrap each tomato individually in foil.

Grill, or bake (at 400 degrees) for 10 to 15 minutes, until cheese is completely melted. Garnish with parsley and serve hot!

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