6 medium tomatoes, halved and seeds removed
3 tablespoons butter
1 clove garlic, minced
1 ¾ cups baguette or sourdough bread, ½ inch cubes
¼ pound pancetta, diced, cooked, drained and cooled
1 cup Parmesan Cheese, shredded
2 tablespoons basil, chiffonade (in thin strips or shreds)
2 tablespoons Italian flat leaf parsley, chopped
⅛ teaspoon chili flakes
Prepare tomatoes and set aside. In a sauté pan over medium high heat, melt butter and add garlic. Cook for 1 minute and remove from heat. Add bread cubes and pancetta and mix to coat well with butter and garlic mixture. Let cool.
In a medium bowl, combine Parmesan, basil, parsley and chili flakes. Add cooled bread cubes and mix well. Season tomato halves with kosher salt and fill with stuffing mixture, about ⅛ rounded cup per tomato half.
Bring grill to medium high heat and grill tomato halves for 8-10 minutes. Remove and serve immediately or at room temperature.
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