Cocktail tomatoes are larger than cherry but smaller than regular tomatoes. There are many varieties, and most are sweet and juicy. Look for them in plastic boxes (like cherry tomatoes) in the produce section.
- Portion size 12 servings
- Credits : Canadian Living Magazine: July 2010
- 12 cocktail tomatoes (14 oz/400 g)
- 4 basil leaves torn
- 2 oz Havarti cheese cut into twelve 1/2-inch (1 cm) cubes
- 2 oz mild semisoft 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 and 1 cube of cheese inside each.
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.
Nutritional facts Per piece: about
- Sodium 42 mg
- Protein 1 g
- Calories 37.0
- Total fat 3 g
- Potassium 62 mg
- Cholesterol 5 mg
- Saturated fat 1 g
- Total carbohydrate 2 g
- Iron 1.0
- Folate 2.0
- Calcium 3.0
- Vitamin A 3.0
- Vitamin C 5.0