(August "Recipe of the Month")
3 large tomatoes (about 8 oz. each) or a variety of
smaller tomatoes (about 1 1/2 lbs. total)
4 oz. Monterey Jack cheese with jalapeno peppers or
Monterey Jacy cheese, shredded (1 1/2 cups)
1 small green, yellow, purple, or red sweet bell pepper,
finely chopped (about 1/2 cup)
1/4 cup toasted sliced almonds
oven to 350 degrees.
Cut each tomato into 4 slices, about 1/2 inch thick. (If using
smaller tomatoes, halve each one.
For each of the 4 servings, arrange 3 tomato slices, overlapping
slightly, in a foil-lined, 15x10x1-inch baking pan.)
Sprinkle with shredded cheese, finely chopped pepper, and toasted almonds.
Bake about 15 minutes or until cheese is bubbly.
Carefully lift with large metal spatula to individual plates, allowing excess juices to drain off.
to prepare on a grill, arrange ingredients as above in a shallow disposable foil pan.
In a grill with a cover, arrange medium-hot coals around the edge of the grill; test for medium heat above the center of the grill.
Place the pan with the tomatoes in the center of the grill rack.
Grill, uncovered, for 12 to 15 minutes or until cheese is bubbly.
NOTE: I add finely diced onion to each tomato
YIELD: 4 appetizer servings
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