Ingredients
- 8 ripe plum tomatoes , cored
- 7 ounce sGruyère cheese , shredded (1 3/4 cup s)
- 1 1/2 cup sfresh basil leaves
- 6 tablespoon sextra-virgin olive oil
- 1/4 cup panko bread crumbs
- 1 garlic clove , minced
- Salt and pepper
Instructions
- Line rimmed baking sheet with aluminum foil and set wire rack in sheet. Using serrated knife, cut 1/4 inch thick slice from 1 long side of each tomato. Turn tomatoes onto cut sides so they sit flat, then slice crosswise at 1/4 inch intervals, leaving bottom 1/4 inch of each tomato intact.
- Process 3/4 cup Gruyère, basil, oil, panko, garlic, 1/2 teaspoon salt, and 1/2 teaspoon pepper in food processor until smooth, scraping down sides of bowl as needed, about 10 seconds.
- Adjust oven rack 6 inches from broiler element and heat broiler. Combine 3/4 teaspoon salt and 3/4 teaspoon pepper in bowl. Carefully open tomato slices and sprinkle with salt pepper mixture. Using small spoon, spread basil mixture evenly between tomato slices (about 2 tablespoons per tomato).
- Arrange tomatoes on prepared wire rack. Sprinkle remaining 1 cup Gruyère over tomatoes. Broil until cheese is golden brown, about 5 minutes. Serve.
