Zesty Cooper Cheese and Onion Stuffed Tomatoes

Shred Shred SHRED 6 6 SERVES: 6

This tasty little appetizer takes the time-honored tradition of replacing tomato insides with non-tomato insides, then combines it with the deliciousness of Cooper Sharp. Hard to go wrong with that. And with the perfect hint of jalapeño heat, you’ve got a dish that’s sure to start your meal off right.

INGREDIENTS

6 ripe plum tomatoes, cut in half
1 cup Cooper Sharp Black Pepper cheese, shredded
1/4 cup pickled or fresh jalapeño peppers, chopped
1/3 cup yellow onions, diced and sautéed
1/2 cup plain bread crumbs
1/2 cup grated romano, parmesan or cotija cheese
sea salt to taste

DIRECTIONS

Preheat oven to 375°F. Using a melon baller or small spoon, scoop out the seeds and flesh of the tomato halves and set them aside. In a medium bowl, gently combine cheese, onions, jalapeño peppers and bread crumbs, saving some grated cheese for topping later. Add sea salt to taste.

Place tomato halves in a buttered casserole dish and fill each with a generous helping of the cheese mixture. Sprinkle the tops of your filled tomatoes with a light layer of the remaining grated cheese. Bake about 12–15 minutes or until the tops are nicely browned.