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.
- 6 small tomatoes, halved (1 1/2 lb.)
- 2 Tbs. Dijon mustard
- 2/3 cup shredded raclette, Gruyère, or Swiss cheese
- 1/4 cup whole-wheat breadcrumbs
- 1 1/2 Tbs. capers, rinsed and drained
- 1 1/2 Tbs. chopped chives
- 1 Tbs. unsalted butter, melted
- 1/8 tsp. cayenne pepper, optional
- Preheat broiler, and place oven rack 4 inches from top of oven. Coat baking sheet with cooking spray.
- Arrange tomato halves cut-sides up on prepared baking sheet. Spread mustard on tomatoes, and top with cheese.
- 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.
- Serving Size: Serves 6
- Calories: 104
- Carbohydrate Content: 7 g
- Cholesterol Content: 18 mg
- Fat Content: 6 g
- Fiber Content: 2 g
- Protein Content: 5 g
- Saturated Fat Content: 3 g
- Sodium Content: 264 mg
- Sugar Content: 3 g