Baked Tomatoes with Tropical Pesto
Diane Fairneau
2 large ripe tomatoes, cut crosswise in half
1/3 cup macadamia nuts
2 cloves garlic
1 jalapeno
1 cup cilantro
1/3 cup goat cheese
3 tablespoons extra virgin olive oil,
1 tablespoon lime juice
salt and pepper to taste
4 tablespoons fresh bread crumbs
Cut tomatoes in half; squeeze out liquid and seeds; place in oiled baking dish. Puree nuts, garlic, jalapeno, cilantro, cheese and juice into paste; spoon into tomato cups top with a tablespoon fresh bread crumbs and drizzle with oil. Bake at 400 degrees about 15 minutes. Serve immediately.
This is wonderful with a broiled steak.