End Of Summer Stuffed Tomatoes

Here is a great quick make ahead recipe for late season tomatoes. Creamy herb cheese, smoky bacon and crisp bread crumbs bring out the flavor of rich, ripe tomatoes.

INGREDIENTS

3 Large or 4 Medium Tomatoes
(2) 5.2 oz. Packages Boursin or Garlic Soft Herb Cheese
4-5 Slices Thick-Sliced Bacon, cooked & crumbled (optional)
2 to 4 T. Extra-Virgin Olive Oil
1 C. Toasted Panko Bread Crumbs

INSTRUCTIONS

Cut tomatoes into¾”-1” thick horizontal slices. Drain tomatoes on paper towels to remove excess juices.
Toss 1 cup Panko bread crumbs well with 2-3 tablespoons olive oil, salt and pepper. In medium-hot skillet, toast crumbs stirring until evenly browned and toasted.
Brush one side of each tomato slice with olive oil then turn over.
Spread a thick layer of herb cheese on one side of each tomato slice.
Crumble the bacon coarsely and evenly divide over tomato slices.
Oil grill grate and place tomato slices on medium-hot grill, or greased baking pan to oven bake, at 400 degrees.
About a minute before finished cooking when tomatoes are barely tender, the cheese has softened and melted slightly, sprinkle with the toasted crumbs. Remove from grill or oven.