Baked Tomatoes With Olives

Ingredients

• 1 1/4 cups warm cooked spelt or cracked farro
• 3/4 cup sliced california ripe olives
• 1/3 cup grated asiago cheese
• 1/4 cup shredded basil
• 1 tablespoon balsamic vinegar
• 1/4 teaspoon kosher salt
• ground black pepper
• 2 tablespoons plain breadcrumbs
• 4 (8 ounce)  firm ripe tomatoes

Directions

1. 1

   In a medium sized mixing bowl, combine spelt, 1/2 cup California Ripe Olives, 2 tablespoons asiago cheese, basil, vinegar and salt. Season with pepper to taste. Set aside.

2. 2

   In a separate bowl, combine breadcrumbs with remaining California Ripe Olives and asiago cheese. Set aside.

3. 3

   Prepare tomatoes for stuffing by cutting 1/4-inch off of the tops of each. Using a small spoon or melon baller, scoop out seeds and center flesh to make each into a hollow cup (leaving at least 1/4-inch of flesh around sides and bottom). Fill each tomato with 1/2 cup (approximately 3 ounces) of spelt mixture. Top with breadcrumb mixture and place on a high sided baking pan.

4. 4

   Broil under medium-high heat for 45-90 seconds until golden brown. Serve warm or room temperature.