Tomatoes Stuffed with Prosciutto and Basil
Preparation and cooking time: 30 minutes
A little bit of good Prosciutto imparts a lot of flavor to this easy first course. You could substitute crisp, crumbled, fried bacon.
Ingredients:
- 2 large, garden fresh tomatoes, 500gr, 17.6oz
- 1 - 2 slices dry-cured ham, Prosciutto, Bayonne, Serrano, 30gr, 1oz
- 2 tbs snipped fresh basil
- 1 tbs snipped fresh chives
- 2 tbs dried bread crumbs, 14gr, .5oz
- 3 tbs shredded cheese, 22.5gr, .8oz
- whole basil leaves to garnish and olives if you have some in the fridge
Instructions:
- Slice the tops off of the tomatoes and scoop out the center, about an inch (2.5cm) deep.
- Chop the ham.
- Snip the herbs.
- Combine the ham, herbs and bread crumbs.
- Spoon the mixture into tomatoes, pressing it down to fit.
- Divide the cheese and place on top of each tomato.
- Put onto a baking sheet and bake at 400F (200C) for 20 minutes, until tomatoes are hot and cheese starts to brown.
- Remove and serve, garnished with whole basil leaves.
Note: Those are little goat cheese and dry, Greek Olives on the plate ;-))
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| Nutrition Information Recipe serves 2 Entire Recipe / per serving Calories: 301 / 150.5 Total Carbohydrates: 30 / 15 Dietary Fiber: 6 / 3 Total Fat: 10 / 5 Saturated Fat: 4 / 2 Cholesterol: 41 / 20.5 Protein: 18 / 9 Calcium: 249 / 124.5 Sodium: 697 / 348.5 |
General Technical Details and Disclaimer:
Measurements in this color are actual measurements used for calculation. If there are no values the nutritional numbers were simply too small.
I try to be accurate, but I do not guarantee it. I use 'grams' as the unit of weight; with an approximate conversion to ounces.
My information comes from my own digital, computerized scale and the USDA Nutrient Data Library: http://www.nal.usda.gov/fnic/foodcomp/search/
