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Author Topic: Roasted Stuffed Tomatoes  (Read 910 times)
cappuccino
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Roasted Stuffed Tomatoes
« on: April 18, 2006, 02:39:15 PM »

6 Ontario greenhouse tomatoes

2 Tbsp extra virgin olive oil

6 Slices prosciutto

3 Balls bocconcini cheese, halved

1/4 Cup basil pesto

Salt and pepper to taste

Slice off a thin piece from the bottoms of the tomatoes and set them, cut side down, on a parchment paper lined baking sheet. Cut out the stem end of each tomato, making a "crater" about 1/2" deep. Drizzle with 1 tsp olive oil and sprinkle with salt and pepper. Roast at 350F for 10 minutes.

Meanwhile, slice prosciutto in half lengthwise. Place them so as to make an "X" and place a piece of bocconcini cheese in the centre of each X. Wrap prosciutto around cheese to cover.

Place a heaping tsp of pesto in each tomato crater. Top with wrapped cheese. Drizzle with more olive oil and bake again for another 5-7 minutes or until cheese softens. Garnish with more pesto and serve immediately.

Makes 6 servings. Prep time: 15 minutes. Cooking time: 15 minutes

- News Canada
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