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Hasselback Tomatoes Recipe

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This recipe for Hasselback Tomatoes, by , is from The Burgoni Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Anne Burgoni

Category:
Category:

Ingredients:  
Ingredients:  
8 ripe plum tomatoes, cored
7 ounces Gruyere cheese, shredded (1 3/4 cups)
1 ½ cups fresh basil leaves
6 tablespoons extra-virgin olive oil

¼ cup Panko bread crumbs

1 garlic clove, minced
Salt and pepper

Directions:
Directions:
1. Line rimmed baking sheet with aluminum foil and set wire rack in sheet. Using serrated knife, cut 1/4-inch-thick slice from 1 long side of each tomato. Turn tomatoes onto cut sides so they sit flat, then slice crosswise at 1/4-inch intervals, leaving bottom 1/4 inch of each tomato intact.

2. Process 3/4 cup Gruyère, basil, oil, panko, garlic, 1/2 teaspoon salt, and 1/2 teaspoon pepper in food processor until smooth, scraping down sides of bowl as needed, about 10 seconds.

3. Adjust oven rack 6 inches from broiler element and heat broiler. Combine 3/4 teaspoon salt and 3/4 teaspoon pepper in bowl. Carefully open tomato slices and sprinkle with salt-pepper mixture. Using small spoon, spread basil mixture evenly between tomato slices (about 2 tablespoons per tomato).

4. Arrange tomatoes on prepared wire rack. Sprinkle remaining 1 cup Gruyère over tomatoes. Broil until cheese is golden brown, about 5 minutes. Serve.

Number Of Servings:
Number Of Servings:
4-6

 

 

 

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