Stuffed Tomatoes With Mozzarella

Name: Stuffed Tomatoes With Mozzarella
Ingredients: 1 1/2 inch slices rustic bread, torn in small pieces; 4 medium size ripe tomatoes, tops cut off; 2 tbps olive oil; 1/2 shallot, thinly sliced; Pinch of red pepper flakes; 1 cup corn kernels - from 1 ear; 3 cups packed chopped greens such as beet, swiss chard or spinach; 3 oz fresh mozzarella

8 ingredients

4 steps

Ingredients

1 1/2 inch slices rustic bread, torn in small pieces
4 medium size ripe tomatoes, tops cut off
2 tbps olive oil
1/2 shallot, thinly sliced
Pinch of red pepper flakes
1 cup corn kernels - from 1 ear
3 cups packed chopped greens such as beet, swiss chard or spinach
3 oz fresh mozzarella

Directions

1

1. Preheat broiler with rack 8 inches from heat source. Toast bread on a rimmed baking sheet, stirring once, until crispy, about 2 minutes. remove from heat, set aside
2

2. Scoop out seeds and flesh from each tomato into a bowl; reserve. Arrange tomato halves in a broiler safe baking dish; season with salt and pepper
3

3. In a large skillet, heat 1 tbps oil over medium heat. Add pepper flakes and shallot; cook until just tender, about 2 minutes. increase heat add reserved tomato flesh and juice. Cook, stirring, until reduced by half. Add corn and greens, cook, stirring until vegetables are tender about two minutes. Season with salt
4

4. Fill tomato halves with vegetable mixture. Sprinkle with toasted bread and top with cheese. Broil until cheese is bubbly and golden in spots.