Grilled Blue Cheese Tomatoes

1 tomato per diner
3 medium slices of blue cheese (your choice of mild to wild or use another type of cheese altogether)
1 t unseasoned (plain) bread crumbs
1 T extra virgin olive oil
salt and pepper

Slice to remove about a 1/2 inch of the stem top of the tomato. Using a teaspoon gently scoop out the seeds and turn the tomato upside down to drain any remaining liquid.

Place a chunk of blue cheese in each of the empty cavities. Sprinkle breadcrumbs over the top of the tomato to fill in the cavities and cover the tomato top. Salt and pepper then drizzle olive oil over the breadcrumbs.

Preheat grill to medium heat and place the tomatoes to the side of the grill. Cover the grill and allow to cook for 12-15 minutes until the tomatoes look soft and the cheese is bubbling.

Gently remove from the grill and serve as a surprisingly sensational side dish.

Recipe compliments of Evanne Schmarder and the RV Cooking Show.