Recipe by Hispanic Kitchen member Veronica Shine
Though this recipe is for a barbecue, you can adapt it for the oven.
3 beef tomatoes cut in half and cored
4 small springs of rosemary (chopped) or 1 teaspoon from a jar
½ lb. soft cheese of your preference
2 teaspoons olive oil
1) Sprinkle insides of tomatoes with a little rosemary.
2) Slice the cheese into 6 pieces and place in each tomato half. Brush all over with the olive oil; place aluminum over the tops.
3) Barbecue with the foil side down for 3 to 5 minutes.
4) Turn over and remove the foil; sprinkle cheese topping with rosemary; barbecue the tomato side for an additional 5 minutes.
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