Grilled Stuffed Tomatoes
Nothing tastes like garden-fresh tomatoes, especially when stuffed with mascarpone and mozzarella. Dairy Farmers of Wisconsin
Ingredients
- 8 medium tomatoes
- 1 container (8 ounces) Belgioioso Mascarpone cheese
- 1 cup panko bread crumbs, divided
- 1/2 cup chopped fresh basil
- 2 garlic cloves, minced
- 2 teaspoons fresh lemon zest
- Salt and pepper to taste
- 6 ounces Belgioioso fresh mozzarella –ball, torn
- 2 tablespoons butter, melted
Directions
Grease grill grate. Heat grill to medium. Cut a thin slice off the top of each tomato. Scoop out and discard the pulp, leaving a ½ inch shell. Invert the tomatoes on a paper towel to drain. Combine the mascarpone, ½ cup bread crumbs, basil, garlic, and lemon zest in a large bowl. Season with salt and pepper to taste. Gently fold in the mozzarella. Season the tomatoes with salt and pepper to taste. Spoon mascarpone mixture into tomatoes. Combine butter and remaining bread crumbs in a small bowl; sprinkle over the tops. Transfer tomatoes to a lightly greased grill grid. Place on grill grate. Grill tomatoes, covered, over medium heat for 14-16 minutes or until heated through. Cool slightly before serving.
Main Products
Beef Steak Tomatoes 4Pk
Belgioioso Mascarpone Cheese
4C Bread Crumbs Panko Plain
Garlic
Organic Lemons
Lowes Foods Iodized Salt & Pepper Shakers
Belgioioso Mozzarella Ball
Lowes Foods Unsalted Butter Sticks 4 Count