Gluten-Free Mixes and Italian Family Recipes

Baked Tomatoes with Hazelnut Crowns


March 6, 2015

  • Prep: 5 mins
  • Cook: 20 mins
  • 5 mins

    20 mins

    25 mins

  • Yields: 4 to 6


8 medium tomatoes

Sea salt

1 cup roasted hazelnuts, chopped fine

1 cup bread crumbs

2 tablespoons minced fresh flat-leaf parsley

1 cup grated Parmesan cheese

2 tablespoons extra-virgin olive oil

2 ounces Fontina cheese, sliced into 8 pieces

Additional extra-virgin olive oil


Preheat oven to 325°F.

Slice off top of each tomato. Place in a glass baking dish. Sprinkle lightly with salt.

Combine hazelnuts, bread crumbs, parsley, Parmesan cheese and olive oil in a small bowl. Top each tomato with some of the bread crumb mixture. Drizzle with olive oil.

Top with a slice of Fontina cheese and bake for 30 minutes.

HELPING HANDS: Kids can help make the hazelnut mixture.