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Recipe: Carol’s Herb & Crowley Cheese Tomatoes

Written by Vermont Life on . Posted in ag2015, Recipes, Taste of the Landscape

Carol's Herb & Crowley Cheese Tomatoes
Serves 12
Delicious roasted tomatoes with savory herbs and melted Vermont handcrafted cheese.
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Prep Time
45 min
Cook Time
20 min
Prep Time
45 min
Cook Time
20 min
  1. 6 large, ripe tomatoes
  2. 2 cups fresh white bread crumbs
  3. 1/4 cup minced scallions
  4. 1/4 cup minced fresh basil
  5. 1/4 cup minced fresh flat leaf parsley
  6. 2 cloves minced garlic
  7. 1/2 teaspoon minced fresh thyme
  8. 1-1/2 cup Crowley Cheese Sharp
  1. Preheat oven to 400 degrees.
  2. Sparingly core the tomatoes and cut them into halves crosswise. Remove seed and juice and place face up on a baking dish. Salt and pepper the halves.
  3. Make fresh bread crumbs by pulsing 5 or 6 slices of crustless white bread in the food processor. Place in mixing bowl.
  4. Place scallions, basil, parsley, garlic, thyme and 1 teaspoon salt in the food processor and pulse until minced. Toss herb mixture gently with bread crumbs.
  5. Fill tomatoes with bread crumb mixture and mound any remaining on top.
  6. Drizzle with olive oil and bake tomatoes for 15 minutes until tender.
  7. Take them out of the over, sprinkle them with shredded Crowley Sharp and bake for 2 minutes more ... watch them closely as the cheese melt becomes slightly brown on top.
  8. Serve hot or at room temperature — they will be delicious both ways. Leftover is good too!
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