Tomato & Wisconsin Cheddar Provencal

INGREDIENTS

• 4 medium size firm ripe tomatoes
• 1 cup breadcrumbs
• 2 scallions, minced
• 1/2 clove garlic, finely minced
• 1 teaspoon minced fresh sage
• 1 teaspoon minced fresh oregano

• 1 tablespoon minced fresh parsley
• 1 teaspoon salt
• 4 tablespoons extra virgin olive oil, divided
• 8 slices Sargento® Deli Style Sliced Extra Sharp Cheddar Cheese

DIRECTIONS

• 1

  Preheat oven to 400°F. Core tomatoes and cut in half horizontally. Season with salt and fresh ground black pepper.

• 2

  Combine breadcrumbs, scallions, garlic, herbs, salt and 2 tablespoons olive oil. Mix well and set aside.

• 3

  Place a heavy bottomed skillet over high heat for 1 minute. Add remaining olive oil and sear the tomatoes (cut side down) until lightly charred. Remove from heat.

• 4

  Place a slice of cheese on each tomato. Top evenly with 1/4-inch layer of breadcrumb mixture. Bake in the oven for 5 minutes or until breadcrumbs are golden brown and tomatoes are semi-soft and warmed through.