Baked Tomatoes With Olives

1. 1

   In a medium sized mixing bowl, combine spelt, 1/2 cup California Ripe Olives, 2 tablespoons asiago cheese, basil, vinegar and salt.

2. 2

   Season with pepper to taste.

3. 3

   Set aside.

4. 4

   In a separate bowl, combine breadcrumbs with remaining California Ripe Olives and asiago cheese.

5. 5

   Set aside.

6. 6

   Prepare tomatoes for stuffing by cutting 1/4-inch off of the tops of each.

7. 7

   Using a small spoon or melon baller, scoop out seeds and center flesh to make each into a hollow cup (leaving at least 1/4-inch of flesh around sides and bottom).

8. 8

   Fill each tomato with 1/2 cup (approximately 3 ounces) of spelt mixture.

9. 9

   Top with breadcrumb mixture and place on a high sided baking pan.

10. 10

    Broil under medium-high heat for 45-90 seconds until golden brown.

11. 11

    Serve warm or room temperature.

* Per serving · 4 servings · Values may vary.