Cheese, Prosciutto & crab stuffed grilled Tomatoes by Dee

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Ingredients

At a glance
Cheeses
Goat Cheeses
Course
Appetizers
6 Roma tomatoes
1 teaspoon salt
4 ounces Ile de France Goat Cheese
2 ounces Ile de France Roquefort
2 slices of Prosciutto, diced
1/2 cup crab meat, steamed & diced
1 teaspoon fresh thyme leaves
1 clove of garlic, minced
4 basil leaves
4 cups spring mix

Methods/steps

Cut tomatoes in half, seed & scoop out the center. Salt tomatoes & place upside down in a strainer to allow excess water to drain. In a medium bowl, add goat cheese, crumble in Roquefort, add Prosciutto, crab meat, thyme & garlic. Chiffonade basil leaves & add to the bowl. Blend well. Fill tomatoes with cheese mixture. Grill for 8-10 minutes over a medium grill until tomatoes are tender & cheese is heated through. Remove from grill & serve over a bed of spring mix. Serves 4.

*These can be baked as well in a 350 degree oven for the

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