March 6, 2015
8 medium tomatoes
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.