From the Oven
Tomato & Wisconsin Cheddar Provencal
Servings: 8 | Calories: 197
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Servings
8
Calories
197
Ingredients
- 4 medium size firm ripe tomatoes
- 1 cup breadcrumbs
- 2 scallions, minced
- 1/2 clove garlic, finely minced
- 1 teaspoon minced fresh sage
- 1 teaspoon minced fresh oregano
- 1 tablespoon minced fresh parsley
- 1 teaspoon salt
- 4 tablespoons extra virgin olive oil, divided
- 8 slices Sargento® Sliced Extra Sharp Cheddar Cheese
Directions
- Preheat oven to 400°F. Core tomatoes and cut in half horizontally. Season with salt and fresh ground black pepper.
- Combine breadcrumbs, scallions, garlic, herbs, salt and 2 tablespoons olive oil. Mix well and set aside.
- Place a heavy bottomed skillet over high heat for 1 minute. Add remaining olive oil and sear the tomatoes (cut side down) until lightly charred. Remove from heat.
- Place a slice of cheese on each tomato. Top evenly with 1/4-inch layer of breadcrumb mixture. Bake in the oven for 5 minutes or until breadcrumbs are golden brown and tomatoes are semi-soft and warmed through.
