http://big-balloon.nl/?p=58 This week’s recipe swap theme was Summer Veggies, and I got my friend Sarah’s Cheese Stuffed Tomatoes. I’ve never tried stuffed tomatoes before so I was excited to get this recipe and to try something new! I varied a little from the original recipe, using Fontina cheese instead of Mozzarella (because I already had it on hand), and I thought it tasted great. The flavors were very strong, and K didn’t care for it much but it pleased my palate just fine!! This was definitely a good variation to our regular side dishes and I will be making them again!!
Source: A Taste of Home Cooking (obtained from The Novice Chef)
1/4 cup of your Parmesan breadcrumbs
2 tablespoons butter, melted
8 basil leaves, chopped
1/2 cup Fontina cheese, shredded
1/2 teaspoon salt
1/2 teaspoon pepper
Parsley for garnish
http://www.tentaclefilms.com/?yutie=si-guadagna-con-opzioni-digitali&b7b=d1 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.