Baked Tomatoes with Olives
Ingredients
- 1 1/4 cups warm cooked spelt or farro
- 3/4 cup California Black Ripe Olives, sliced
- 1/3 cup Asiago cheese, grated
- 1/4 cup basil, shredded
- 1 tablespoon balsamic vinegar
- 1/4 teaspoon Kosher salt
- Ground black pepper to taste
- 2 tablespoons plain breadcrumbs
- 4 (8 oz.) firm, ripe tomatoes
Directions
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. In a separate bowl, combine breadcrumbs with remaining California Ripe Olives and asiago cheese. Set aside. Prepare tomatoes for stuffing by cutting 1/4-inch off of the tops of each. Using a small spoon or melonballer, 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. Broil under medium-high heat for 45-90 seconds until golden brown. Serve warm or room temperature.
