4 Medium tomatoes (about the size of small
tennis balls)
2/3 Cup bread crumbs
1/3 Cup crumbled blue cheese
2 Tbsp olive oil
Directions:
Mix the bread crumbs with the olive oil.
Cut the top portions off the tomatoes. Turn them over and pierce the bottoms with a fork. Sprinkle the tops with salt & pepper. Cover the tops with the blue cheese & cover with the bread crumb mixture.
Place on a hot grill, not over the flame, until the cheese melts. Or until you think they're ready.
Yield: Four servings (2 tomatoes each)
Notes:
The tomatoes will hold a lot of water and piercing them underneath should release that while they are cooking. Otherwise, the water will be on your plate.
[Based on a recipe from Bon Appétit, July 2008, p. 85.]