Grilled Tomato Melts
Source of Recipe
Internet
List of Ingredients
3 large tomatoes (about 8 ounces each) or a variety of smaller tomatoes
(about 1-1/2 pounds total)
4 ounces Monterey Jack cheese with jalapeno peppers or Monterey Jack cheese, shredded (1-1/2 cups)
1 small green, yellow, purple, or red sweet pepper, finely chopped
(about 1/2 cup)
1/4 cup toasted sliced almonds
Recipe
1. Preheat oven to 350F. Cut each tomato into 4 slices, about 1/2 inch
thick. If using smaller tomatoes, halve each one. For each of 4
servings, arrange 3 tomato slices, overlapping slightly, in a
foil-lined, 15x10x1-inch baking pan. (Or if using smaller tomatoes,
arrange in a single layer in a foil-lined, 15x10x1-inch baking pan.)
Sprinkle with shredded cheese, finely chopped pepper, and toasted
almonds. Bake about 15 minutes or until cheese is bubbly. Carefully lift
with large metal spatula to individual plates, allowing excess juices to
drain off.
2. Or to prepare on a grill, arrange ingredients as above in a shallow
disposable foil pan. In a grill with a cover arrange medium-hot coals
around the edge of the grill; test for medium heat above the center of
the grill. Place the pan with the tomatoes in the center of the grill
rack. Grill, covered, for 12 to 15 minutes or until cheese is bubbly.
Makes 4 appetizer servings.
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