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