Name: Baked Tomatoes with Olives
Prep time: 15 min
Cook time: 2 min
Total time: 17 min
Ingredients: 1 1/4 cup Warm cooked spelt or farro; 3/4 cup Sliced California Ripe Olives; 1/3 cup Grated asiago cheese; 1/4 cup Shredded basil; 1 tbsp. balsamic vinegar; 1/4 Tsp. Kosher Salt; ground black pepper to taste; 2 Tbsp. Plain breadcrumbs; 4 8 oz. Firm, ripe tomatoes

Baked Tomatoes with Olives

Prep Time 15

Cook Time 2

Total Time 17

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Servings

Ingredients

1 1/4 cup Warm cooked spelt or farro
3/4 cup Sliced California Ripe Olives
1/3 cup Grated asiago cheese
1/4 cup Shredded basil
1 tbsp. balsamic vinegar
1/4 Tsp. Kosher Salt
ground black pepper to taste
2 Tbsp. Plain breadcrumbs
4 8 oz. Firm, ripe tomatoes

Instructions

Preparation

1 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. 2 Set aside. In a separate bowl, combine breadcrumbs with remaining California Ripe Olives and asiago cheese. 3 Set aside. Prepare tomatoes for stuffing by cutting 1/4-inch off of the tops of each.4 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). 5 Fill each tomato with 1/2 cup (approximately 3 ounces) of spelt mixture. 6 Top with breadcrumb mixture and place on a high sided baking pan.7 Broil under medium-high heat for 45-90 seconds until golden brown. Serve warm or room temperature.
Source: California Olive