Baked Tomatoes with Olives
- Duration
- Cook Time
- Prep Time
- 4 ServingsServings
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
Preparation
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
