Tomato Melts
Source of Recipe
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Recipe Introduction
I prefer Swiss cheese on these, and no nuts, but maybe a little sprinkling of grated Parmesan cheese. Yummy.
List of Ingredients
Tomato Melts
3 large tomatoes, about 1 1/2 pounds,
...or a variety of smaller tomatoes
1 1/2 cups shredded Monterey Jack , or
...Monterey Jack with jalapeno peppers
1/2 cup finely chopped green, yellow, purple/black,
...or red sweet pepper
1/4 cup toasted sliced almonds
Preheat oven to 350 degrees F. 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.
To cook on 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 servings.
Make-Ahead Tip: Arrange tomato slices in baking pan and sprinkle with
cheese, pepper, and nuts. Cover and chill up to 4 hours. Bake or grill
as above.
Nutritional facts per serving
calories: 203 , total fat: 14g , saturated fat: 6g , cholesterol: 25mg ,
sodium: 172mg , carbohydrate: 13g , fiber: 2g , protein: 10g , vitamin
A: 21% , vitamin C: 79% , calcium: 20% , iron: 10%Recipe
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