Cocktail tomatoes are small tomatoes, larger than cherry but smaller than regular tomatoes. There are quite a few varieties, and most are sweet and juicy. Look for them in plastic containers (like cherry tomatoes) at your grocery store.
- Portion size 12 servings
- Credits : Canadian Living Magazine: July 2010
- 12 cocktail tomatoes (14 oz/400 g)
- 4 basil leaves torn (approx)
- 2 oz Havarti cheese cut into twelve 1/2-inch (1 cm) cubes
- 2 oz mild semi-soft cheese cut into twelve 1/2-inch (1 cm) cubes
- 1/4 cup fresh bread crumbs
- 1 tablespoon olive oil
- 1/2 teaspoon fennel seeds lightly crushed
- 1/4 teaspoon black pepper
MethodCut 3/4-inch (2 cm) slice off top of each tomato; scoop out and discard seeds and core. Place piece of basil leaf inside each; top with 1 cube of the cheese.
Mix together bread crumbs, oil, fennel seeds and pepper; top each tomato with about 1 tsp (5 mL) of the crumb mixture. Place in greased 8-inch (2 L) square glass baking dish.
Bake in 450°F (230°C) oven until crumbs are browned and tomatoes are tender, 7 to 8 minutes.