/Hasselback Tomatoes

Hasselback Tomatoes

8 ripe plum tomatoes, cored

7 oz gruyere or jarlsberg cheese, grated

1 1/2 cups fresh basil leaves

6 T extra virgin olive oil

1/4 cup panko crumbs

2 garlic cloves, minced

salt and pepper

Line a rimmed baking sheet with aluminum foil and set a wire rack on the sheet pan.  With a serrated knife cut 1/4 inch slice from the long side of the tomatoes (this will be the bottom that it sits on.)  Set the tomato  on a cutting board between  two chopsticks and slice crosswise at 1/4 inch intervals until your knife hits the chopsticks. (In other words, don’t slice all the way through!)

Process 3/4 cup cheese, basil, oil, panko, garlic, 1/2 t salt, and 1/2 teaspoon pepper until smooth, about 10 seconds.

Adjust oven rack about 6 inches from broiler element and pre heat the broiler.  Using a small spoons spread the basil mixture evenly between tomato slices, about 2 T per tomato.

Arrange the tomatoes on the wire rack on your sheet pan. Sprinkle remaining 1 cup cheese over the tops.  Broil until golden brown, about 5 minutes.

From Cook’s Country, June/July 2017