RECIPE HASSELBACK TOMATOES

Servings: 4-6

Start to finish: 45 minutes INGREDIENTS

8 ripe plum tomatoes, cored 7 ounces Gruyère cheese, shredded (1 3⁄4 cups)

1 1⁄2 cups fresh basil leaves 6 tablespoons extra-virgin olive oil

1⁄4 cup panko bread crumbs 1 garlic clove, minced Salt and pepper INSTRUCTIONS

Line rimmed baking sheet with aluminum foil and set wire rack in sheet. Using serrated knife, cut 1⁄4 inchthick slice from 1 long side of each tomato to create a flat base. 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. 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 with rubber spatula as needed, about 10 seconds. 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).

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

minutes. Serve. Nutrition information per serving: 286 calories; 218 calories from fat; 24 g fat (8 g saturated; 0 g trans fats); 36 mg cholesterol; 414 mg sodium; 6 g carbohydrate; 1 g fiber; 2 g sugar; 11 g protein.