Grilled Tomato Melts (5 of 12)
From the kitchen of Better Homes and Gardens.
Makes 4 appetizer servings.
Ingredients
- 3 large tomatoes (about 8 oz. each) or a variety of smaller tomatoes (about 1-½ lb. total)
- 4 ounces Monterey Jack cheese with jalapeno peppers or Monterey Jack cheese, shredded (1-½ cups)
- 1 small green, yellow, purple, or red sweet pepper, finely chopped (about ½ cup)
- ¼ cup toasted sliced almonds
Instructions
In an oven
- Preheat oven to 350 degree F.
- Cut each tomato into 4 slices, about ½ inch thick. If using smaller tomatoes, halve each one.
- For each of 4 servings, arrange 3 tomato slices, overlapping slightly, in a foil-lined, 15x10x1-inch baking pan. (Or, if using smaller tomatoes, arrange in a single layer in a foil-lined,15x10x1-inch baking pan.)
- Sprinkle with shredded cheese, finely chopped pepper, and toasted almonds.
- Bake about 15 minutes or until cheese is bubbly.
- Carefully lift with large metal spatula to individual plates, allowing excess juices to drain off.
For the grill
- To prepare on a grill, arrange ingredients as above in a shallow disposable foil pan.
- In a grill with a cover arrange medium-hot coals around the edge of the grill; test for medium heat above the center of the grill.
- Place the pan with the tomatoes in the center of the grill rack.
- Grill, covered, for 12 to 15 minutes or until cheese is bubbly.
Make-Ahead Tip: Arrange tomato slices in baking pan and sprinkle with cheese, pepper, and nuts. Cover and chill up to 4 hours. Bake or grill as above.