Cheesey Stuffer Tomatoes
Need several Stuffer type tomatoes
some fresh garlic (to taste)
riccota cheese
romano cheese
parmesan cheese
pesto
one large "decent tasting tomato"
Prosciutto Ham
mozzarella cheese for topping (the good soft kind)
Cut off tops of stuffers and remove seeds from inside. You could lightly salt and pepper them but there is going to be enough salt taste in the cheeses. Set aside.
Chop up fresh garlic and use some to coat the inside of a large bowl (preferably glass or ceramic). Leave remaining garlic in bowl. To the bowl, add generous amounts of riccota, parmesan and romano cheese. Mix in some pesto (or just use some combo of fresh basil, maybe oregano, pine nuts, tad bit of EVOO, pepper or dash of cayenne). Combine.
Chop up a small amount of prosiutto ham, if desired, and fold into the mix. Chop up, in small chunks, one decent flavored tomato (face it, the tops of the stuffers are too bland) and carefully add into the cheese mixture. You won't need much. But be careful not to smash them too much. Alternatively one could layer these in when filling instead.
Use mix to fill stuffer tomatoes. (any remaining mix can be spread on bread slices and toasted). Top each stuffed tomato with grated mozzarella cheese (optional - top with bread crumbs and/or chives, basil, etc).
Place in a toaster oven or under the broiler just until the mozzarella begins to brown and remove. Too long and the tomatoes will collapse and fall apart mushy.
Serve!
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