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