Stuffed & Grilled Tomatoes with Garlic Ciabatta

One of our favorite blogs is Farmhouse Table. This recipe is one of their creations and it is fabulous! We made it as a precursor to our Risotto with Zucchini, Farmers Market Salad w/Lime Vinaigrette and our sweet ending was Pear Custard. The combination of flavors is a true delight and one that won't disappoint. 

Stuffed & Grilled Tomatoes with Garlic Ciabatta

More a method than a recipe, this is one of my favorite rituals of summer.  Allow about 3-4 toasts per person.  The quantities below make about 12 toasts.

For stuffing:

2 c. fresh breadcrumbs (I toast 4 pieces of whole wheat toast. Once cool, place in blender to crumb. They are fantastic!)

1/4 c. grated parmesan

2 cloves garlic, minced

1 large handful itlalian parsley, chopped

chopped basil & chives

1/4 c. olive oil

salt & pepper to taste

For toasts:

6 tomatoes, cut in half, seeds scooped out

1 loaf ciabatta, cut into 12 slices

olive oil for brushing toasts

whole coves garlic, cut in half

Build a medium hot fire in grill.  Toss ingredients for stuffing together in a medium bowl and mix until olive oil is evenly distributed.  Pack stuffing fairly tightly into tomato seed cavities.  Brush ciabatta slices on both sides with olive oil.  Grill bread until golden.  While still slightly warm from grill, rub toasts with cut side of garlic clove on one side.  Place on platter in single layer and set aside.  Place tomatoes on grill, skin side down.  Grill until they are softened and bottoms are charred and blackened.  Remove from grill, placing on toasts skin side up.  When they are cool enough to handle, peel away charred skins and discard.  Use a fork to mash tomato into garlic toasts.  Drizzle with a little extra olive oil if desired and devour.