Raclette-Topped Broiled Tomatoes
Recipe from Vegetarian Times

These quick-cooking broiled tomatoes make a hearty main dish when served with a salad and bread. Raclette is a mild melting cheese from the French and Swiss Alps that's rich, creamy, gooey, and grillable. Make things easy on yourself: Shred the cheese when it's cold and firm. And be sure to choose small tomatoes that are uniform in size.


Raclette-Topped Broiled Tomatoes

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Ingredients
  • 6  small
    tomatoes, halved (1 1/2 pounds)
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  • 2  tablespoons
    Dijon mustard
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  • 2/3  cup
    shredded raclette, Gruyere, or Swiss cheese
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  • 1/4  cup
    whole-wheat breadcrumbs
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  • 1 1/2  tablespoons
    capers, rinsed and drained
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  • 1 1/2  tablespoons
    chopped chives
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  • 1  tablespoon
    unsalted butter, melted
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  • 1/8  teaspoon
    cayenne pepper, optional
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Directions
1.
Preheat broiler, and place oven rack 4 inches from top of oven. Coat baking sheet with cooking spray.
2.
Arrange tomato halves cut-sides up on prepared baking sheet. Spread mustard on tomatoes, and top with cheese.
3.
Combine breadcrumbs, capers, chives, butter, and cayenne pepper, if desired, in small bowl. Sprinkle breadcrumb mixture over tomatoes. Broil 2 to 3 minutes, or until cheese is bubbling hot and starting to brown.
Nutrition information
Calories 104, Total Fat 6 g, Saturated Fat 3.5 g, Cholesterol 18 mg, Sodium 264 mg, Carbohydrate 7 g, Fiber 2 g, Protein 5 g, Sugars 3 g. Percent Daily Values are based on a 2,000 calorie diet
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