Baked Tomatoes With Olives |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Ingredients:
1 1/4 cups warm cooked spelt or 1 1/4 cups cracked farro |
3/4 cup sliced california ripe olives |
1/3 cup grated asiago cheese |
1/4 cup shredded basil |
1 tablespoon balsamic vinegar |
1/4 teaspoon kosher salt |
ground black pepper |
2 tablespoons plain breadcrumbs |
4 (8 ounce) firm ripe tomatoes |
Directions:
1. In a medium sized mixing bowl, combine spelt, 1/2 cup California Ripe Olives, 2 tablespoons asiago cheese, basil, vinegar and salt. Season with pepper to taste. Set aside.
2. In a separate bowl, combine breadcrumbs with remaining California Ripe Olives and asiago cheese. Set aside.
3. Prepare tomatoes for stuffing by cutting 1/4-inch off of the tops of each. Using a small spoon or melon baller, scoop out seeds and center flesh to make each into a hollow cup (leaving at least 1/4-inch of flesh around sides and bottom). Fill each tomato with 1/2 cup (approximately 3 ounces) of spelt mixture. Top with breadcrumb mixture and place on a high sided baking pan.
4. Broil under medium-high heat for 45-90 seconds until golden brown. Serve warm or room temperature.
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