Who said vegetarian meals are boring? Crush Bakers Mini Cheddars and add heaps of cheese and chilli to turn plain old tomatoes into el tomate picante!
1 x 33 g packet of Bakers mini Cheddars
12 large Rosa cocktail tomatoes
125 ml finely grated mature cheddar cheese
45 ml coarsely chopped coriander or basil
5 – 10 ml chopped green chillies
45 ml water
45 ml olive oil
24 small whole coriander or basil leaves
Directions Chop or crush the Bakers mini Cheddars into coarse crumbs and place in a mixing bowl. Halve the tomatoes lengthwise and with a teaspoon, hollow the insides out. Chop the removed tomato flesh and add to the biscuit crumbs. Add the cheese, herbs and chillies and mix lightly. Pile the mixture into the tomatoes, pressing the filling lightly down, and place in a single layer on a baking sheet. Drizzle the water and oil around the tomatoes and place in a hot oven (200 ºC) for 10 minutes or until the cheese has melted. Transfer to a serving platter, garnish with the whole herb leaves and serve while warm.