• 2 Ratings

Top grilled tomatoes with pesto, Monterey-Jack cheese, and smoked almonds for this side-dish or appetizer recipe.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Hollow out the top 1/4 inch of tomato halves with a spoon. Top each tomato half with 2 teaspoons pesto sauce and an onion slice. Arrange tomatoes in 2 foil pie pans.

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  • Place tomatoes in the center of the grill rack. Cover and grill for 8 to 10 minutes or until tomatoes are heated through.

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  • Stir together the cheese, almonds, and parsley in a small mixing bowl. Sprinkle mixture over tomatoes. Cover and grill for 5 minutes more or until cheese melts. Season to taste with salt and pepper, if desired. Makes 6 servings.

Nutrition Facts

145 calories; 12 g total fat; 3 g saturated fat; 11 mg cholesterol; 166 mg sodium. 6 g carbohydrates; 2 g fiber; 6 g protein; 534 IU vitamin a; 14 mg vitamin c; 141 mg calcium; 1 mg iron;

Reviews

2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0