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Serves 2
2 large Roma tomatoes
Salt and pepper, to taste
1/4 teaspoon Balsamic vinegar
2 anchovy fillets
Fresh Mozzarella cheese, sliced thinly
1 clove garlic, minced
2 tablespoons fresh bread crumbs
Extra-virgin olive oil
1 tablespoon fresh Basil sliced 1/4-inch
Cut tops off tomatoes and discard. Scoop out centers leaving a 1/4-inch
shell; season with salt, pepper and vinegar. Stuff tomatoes with anchovy fillets
and cheese. Bake at 350° in miniature muffin pan for 18 to 20 minutes.
Combine garlic and bread crumbs; sprinkle on tomatoes, drizzle with oil and broil 30 seconds
to 1 minute (do not burn). Top with basil and serve the stuffed tomatoes with pasta,
salads,
sandwiches.
Wine recommendation: Chardonnay; Sauvignon Blanc
See more of my
Appetizer Recipes
with photographs
See all my
Side dish Recipes
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