Raclette-Topped Broiled Tomatoes
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…
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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.
Ingredients
- 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
Preparation
- 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.
Nutrition Information
- 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
- Trans Fat Content 0 g
- Unsaturated Fat Content 0 g