I saw these in Martha Stewarts magazine and they look oh-so-good.
I made them for dinner on a night that we had a HUGE lunch and we were not that hungry.
They were the perfect blend of veggie and cheese.
Putting them in the broiler for a few minutes at the end makes ALL the difference. The cheese melts over everything and browns a little at the top.
Serve these as an appetizer, light dinner, lunch, or a side dish!
To Make:
Preheat broiler with rack 8 inches from heat sauce.
Toast bread on a rimmed baking sheet, stirring once, until crispy, about 2 minutes. Remove from oven; set aside.
Scoop out seeds and flesh from each tomato into a bowl; reserve. Arrange tomato halves in a broiler safe baking dish; season with salt and pepper.
In a large skililet, heat 1 TBSP oil over medium heat. Add pepper flakes and shallot; cook until just tender, about 2 minutes. Increase heat to high, add reserved tomato flesh and juice. Cook, stirring, until reduced by half, about 2 minutes. Add corn and greens; cook, stirring, until vegetables are tender, about 2 minutes. Season with 1/2 tsp salt.
Fill tomato halves with vegetable mixture, dividing evenly, then sprinkle with toasted bread, drizzle with remaining 1 Tbsp oil, and top with cheese. Broil until cheese is bubbly and golden in spots, about 2 minutes. Serve immediately.
Enjoy!
- 2 1/2 inch slices rustic bread, torn into small pieces (3/4 cup)
- 4 medium size ripe tomatoes, halved
- coarse salt and fresh pepper
- 2 Tbsp evoo
- pinch of red pepper flakes
- 1/2 shallot, thinly sliced
- 1 cup corn kernels (from 1 ear)
- 3 cups packed baby spinach
- 3 oz fresh mozzarella, sliced (1/2 cup)
- Preheat broiler with rack 8 inches from heat sauce.
- Toast bread on a rimmed baking sheet, stirring once, until crispy, about 2 minutes. Remove from oven; set aside.
- Scoop out seeds and flesh from each tomato into a bowl; reserve. Arrange tomato halves in a broiler safe baking dish; season with salt and pepper.
- In a large skillet, heat 1 Tbsp oil over medium heat. Add pepper flakes and shallot; cook until just tender, about 2 minutes. Increase heat to high; add reserved tomato flesh and juice. Cook, stirring, until reduced by half, about 2 minutes. Season with 1/2 tsp salt.
- Fill tomato halves with vegetable mixture, dividing evenly, then sprinkle with toasted bread, drizzle with remaining 1 Tbsp oil, and top with cheese. Broil until cheese is bubbly and golden in spots, about 2 minutes. Serve immediately.
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