4 Medium tomatoes, each smaller than a tennis
ball
1/2 Cup bread crumbs
2 Tbsps olive oil
1/2 Cup crumbled blue cheese
Directions:
Mix the bread crumbs with the olive oil.
Cut the top portions off the tomatoes & puncture the bottoms with a fork. Salt & pepper the tops. Spread the cheese over the tops and cover with the bread crumb mixture.
Place on a covered hot grill, not over the fire, for 13 minutes until the cheese melts or until you think they are ready.
Yield: Two servings (2 tomatoes each)
Notes:
A practical note. Piercing the bottoms of the tomatoes should release the water they contain. Without this, when they are put on a plate they will cover it with liquid.
[Based on a recipe from Bon Appétit, July 2008, p. 85.]