Deviled tomatoes

Yield: 4 servings

Measure Ingredient
4 \N Firm tomatoes
2 tablespoons Butter
1 small Garlic clove, crushed
½ cup Fresh white bread crumbs
1 tablespoon Chopped fresh parsley
¼ teaspoon Cayenne pepper
½ teaspoon Paprika
¼ teaspoon Dry mustard
1 tablespoon Grated Parmesan cheese
\N \N Salt to taste
\N \N Fresh parsley sprigs

Preheat oven to 350'F. (175'C.). Grease a 9" square baking pan. Cut ⅓ slice off top of each tomato.

Reserve tops for 'lids'. Remove seeds from each tomato. Melt butter in a saucepan. Add garlic, bread crumbs and chopped parsley; mix well.

Remove from heat. Add cayenne pepper, paprika, mustard, cheese and salt; mix well. Spoon into tomatoes and form in neat mounds, pressing gently in shape with fingertips. Put reserved 'lids' on top. Arrange tomatoes, cut sides up, in greased pan. Bake in preheated oven 15 minutes. Garnish with parsley sprigs and serve hot.

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