Roasted Stuffed Tomatoes
Contributed by: News Canada
- 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 350?F 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.
Prep time: 15 minutes. Cooking time: 15 minutes
Serving Size: Makes 6 Servings