* 1 1/4 c. warm cooked spelt or farro * 3/4 c. sliced California Ripe Olives * 1/3 c. grated asiago cheese * 1/4 c. shredded basil * 1 Tbsp. balsamic vinegar * 1/4 tsp. kosher salt * ground black pepper to taste * 2 Tbsp. plain breadcrumbs * 4 (8 oz.) firm, ripe tomatoes
What to do:
1. In a medium sized mixing bowl, combine spelt, 1/2 c. California Ripe Olives, 2 Tbsp. asiago cheese, basil, vinegar and salt. Season with pepper to taste. Set aside. 2. In a separate bowl, combine breadcrumbs with remaining California Ripe Olives and asiago cheese. Set aside. . 3. Prepare tomatoes for stuffing by cutting 1/4-in. off of the tops of each. Using a small spoon or melonballer, scoop out seeds and center flesh to make each into a hollow cup (leaving at least 1/4-in. of flesh around sides and bottom). Fill each tomato with 1/2 c. (approximately 3 oz.) of spelt mixture. 4. Top with breadcrumb mixture and place on a high sided baking pan. Broil under medium-high heat for 45-90 sec. until golden brown. Serve warm or room temperature.
* Nutritional information does not include suggested side dishes