Baked Tomatoes With Olives

• 1 14 cups warm cooked spelt or 1 14 cups cracked farro
• 34 cup sliced california ripe olives
• 13 cup grated asiago cheese
• 14 cup shredded basil
• 1 tablespoon balsamic vinegar
• 14 teaspoon kosher salt
• ground black pepper
• 2 tablespoons plain breadcrumbs
• 4 (8 ounce) firm ripe tomatoes

1. In a medium sized mixing bowl, combine spelt, 1/2 cup California Ripe Olives, 2 tablespoons asiago cheese, basil, vinegar and salt.
2. Season with pepper to taste.
3. Set aside.
4. In a separate bowl, combine breadcrumbs with remaining California Ripe Olives and asiago cheese.
5. Set aside.
6. Prepare tomatoes for stuffing by cutting 1/4-inch off of the tops of each.
7. Using a small spoon or melon baller, scoop out seeds and center flesh to make each into a hollow cup (leaving at least 1/4-inch of flesh around sides and bottom).
8. Fill each tomato with 1/2 cup (approximately 3 ounces) of spelt mixture.
9. Top with breadcrumb mixture and place on a high sided baking pan.
10. Broil under medium-high heat for 45-90 seconds until golden brown.
11. Serve warm or room temperature.

california ripe olives, asiago cheese, basil, balsamic vinegar, kosher salt, ground black pepper, breadcrumbs, firm ripe tomatoes

Taken from www.food.com/recipe/baked-tomatoes-with-olives-138149 (may not work)